Cowboy Chili

4.80 from 5 votes

Cowboy chili is a rich and hearty dish made with ground beef, beans, vegetables, tomatoes and beef broth. Warm up with a bowl today!

Course Main Course, Main Courses, Main Dishes, Soup

Cuisine American

Prep Time 18

Cook Time 2

Servings people

Calories 336kcal

Author Lisa B.

Ingredients

2 pounds 80/20 ground beef
1 medium onion diced
1 large green bell pepper diced
2 teaspoons minced garlic
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can dark red kidney beans, rinsed and drained
3 (14.5-ounce) cans diced tomatoes
1 (1.25 ounce) package chili seasoning mix
2 tablespoons chili powder
2 (14.4 ounce) cans beef broth
Salt and pepper to taste

Instructions

Add the ground beef to the stock pot and cook over medium heat until no longer pink, about eight minutes. Strain the beef from the pot with a slotted spoon and set aside. Drain all but about one tablespoons of the grease from the pot.
Add the diced onion and green bell pepper. Sauté the vegetables until they are tender, about 8-10 minutes.
Add the minced garlic and sauté for another 30 seconds.
Return the ground beef to the pot.
Add the pinto beans, kidney beans, diced tomatoes with their juice, the chili seasoning mix, chili powder and beef broth.
Stir until everything is combined, the bring the broth to a boil.
Cover the pot and reduce the heat to medium low. Simmer the chili for two hours, stirring occasionally.
Season with salt and pepper to your preference.
Serve Cowboy Chili hot with your choice of toppings.

Video

Notes

Storage. Within two hours, allow leftover chili to cool, then transfer it to an airtight container and store in the refrigerator. Consume the chili within four days.

Freezing. This chili recipe freezes well and is a great addition to your freezer for those busy days when you just don’t have time to cook. Transfer the chili to an airtight, freezer safe container. Be sure to leave a couple inches of room for expansion. You could also fill freezer bags 2/3 full. Remove as much air from the bags as possible and seal tightly. Freeze the bags flat. Once frozen, stack the backs for easy storage.

Reheating. Allow the chili to thaw completely. Transfer to a saucepan with a lid. Cover and reheat over medium low heat until the chili begins to bubble.

Nutrition