Cowboy chili is a thick, meaty pot of chili loaded with 2 pounds of ground beef, creamy pinto beans, firm kidney beans and plenty of tomato, simmered low for two hours until it’s rich, smoky and hearty enough to stand a spoon in. It’s the chili you make for a cold game day, a potluck or a big family supper, with a bowl of toppings in the middle of the table.
How to make cowboy chili: brown 2 pounds of ground beef and set it aside, soften onion and green bell pepper in the same pot, add garlic, then stir in the beef, pinto and kidney beans, diced tomatoes, chili seasoning, chili powder and beef broth. Simmer covered for 2 hours and season to taste.
Why You’ll Love It
- Double the beef: 2 pounds instead of the usual 1, plus two kinds of beans.
- Thick and hearty, not soupy.
- One pot from browning to serving.
- Freezer friendly, so a big batch covers future dinners too.
Ingredient Notes
Ground beef. Two pounds of 80/20 ground beef gives the chili its rich flavor and hearty texture. Brown it well; browning adds depth, so don’t rush it.
Beans. One 15.5-ounce can each of pinto beans and dark red kidney beans, rinsed and drained. The pintos are creamy and the kidney beans stay firm, so you get both textures in every spoonful.
Tomatoes. Three 14.5-ounce cans of diced tomatoes, with all their juice, keep the chili juicy and add a little acidity.
Seasoning. A 1.25-ounce packet of chili seasoning mix plus 2 tablespoons of chili powder give it its smoky, spicy chili flavor.
Broth. Two 14.4-ounce cans of beef broth add a savory, slow-cooked richness.
Vegetables. A medium onion and a large green bell pepper, diced, plus 2 teaspoons of minced garlic.
Ingredients
- 2 pounds ground beef, 80/20
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 2 teaspoons garlic, minced
- 1 can pinto beans (15.5-ounce), rinsed and drained
- 1 can dark red kidney beans (15.5-ounce), rinsed and drained
- 3 cans diced tomatoes (14.5-ounce), with their juice
- 1 package chili seasoning mix (1.25 ounce)
- 2 tablespoons chili powder
- 2 cans beef broth (14.4-ounce)
- Salt and black pepper, to taste
How to Make Cowboy Chili
1. Brown the beef. Add the ground beef to a large stock pot and cook over medium heat until no longer pink, about 8 minutes, until cooked through (160°F). Lift the beef out with a slotted spoon and set it aside. Drain all but about 1 tablespoon of the grease from the pot.
2. Cook the vegetables. Add the diced onion and green bell pepper to the pot and sauté for 8 to 10 minutes, until tender.
3. Add the garlic. Stir in the minced garlic and cook for 30 seconds.
4. Build the chili. Return the beef to the pot. Add the pinto beans, kidney beans, diced tomatoes with their juice, chili seasoning mix, chili powder and beef broth, and stir until everything is combined.
5. Simmer for 2 hours. Bring the chili to a boil, then cover the pot and reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
6. Season and serve. Season with salt and pepper to taste and serve hot with your favorite toppings.
What Makes Chili “Cowboy” and How Thick It Should Be
Cowboy chili sets itself apart from an everyday pot of chili in two ways: more meat and a thicker body.
More beef, plus beans. Cowboy chili calls for 2 pounds of ground beef where a regular chili usually uses 1, and it keeps the beans in. That’s what makes it so rich and hearty. It’s the opposite of Texas chili, which has no beans at all; cowboy chili embraces a mix of them.
| Chili | Beef | Beans |
|---|---|---|
| Cowboy chili | 2 pounds | Yes, a mix (here pinto and kidney) |
| Typical chili | About 1 pound | Varies |
| Texas chili | Beef | None |
Thick, not soupy. Finished cowboy chili should be thick enough to scoop. After the 2-hour simmer, look at the pot:
- If it’s thinner than you’d like, take the lid off and simmer it uncovered for the last 10 to 15 minutes.
- If it’s gotten too thick, stir in a splash of broth or water.
Either way, taste it once it’s where you want it and finish with salt and pepper.
Tips for Success
Why is my chili greasy?
Two pounds of 80/20 beef releases a lot of fat. After browning, lift the beef out with a slotted spoon and pour off all but about a tablespoon of grease before the vegetables go in.
Can I make it in a slow cooker or Instant Pot?
Yes. Brown the beef and sauté the vegetables on the stove first. In a slow cooker, cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. In an Instant Pot, use a 10-minute pressure cycle with a natural release. For the slow cooker, make sure the beef is thawed before it goes in.
Variations
- Spicier: add diced jalapeños, chipotle peppers in adobo, a little cayenne or hot sauce, or more chili powder.
- Smoky: stir in smoked paprika or a splash of liquid smoke, or add a pound of cooked, crumbled bacon.
- Different beans: use black beans, cannellini beans or chickpeas instead of pinto and kidney.
- Three-meat: mix the ground beef with ground pork and chorizo.
- No beans: leave them out and add extra beef, or mushrooms or zucchini.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Cowboy chili freezes well for 3 to 4 months: use an airtight container with a couple of inches of room at the top, or fill freezer bags part-way, press out the air and freeze them flat. Thaw overnight in the fridge. Reheat covered on the stove over medium-low heat, adding a splash of broth or water if it’s thick, until it comes to a rolling boil; USDA FSIS does not recommend reheating leftovers in a slow cooker.
What to Serve With It
Set out shredded cheddar, sour cream, sliced green onions, diced avocado, jalapeños, corn chips and a squeeze of lime, and let everyone build their own bowl. Serve it with cornbread, over rice or baked potatoes, or turn leftovers into Frito pie or taco stuffed baked potatoes. If you love a big pot of something hearty, try Wendy’s chili, cowboy stew or quick and easy taco soup, and for a casserole with the same spirit, easy cowboy casserole.
Frequently Asked Questions
What is the difference between cowboy chili and regular chili?
Mostly the meat. Cowboy chili uses about 2 pounds of ground beef where regular chili uses 1, and it keeps a mix of beans in, so it’s thicker and heartier.
What does cowboy chili have in it?
Ground beef, beans, tomatoes, onion, bell pepper, chili seasoning and chili powder. Here, garlic and beef broth go in too.
Can I use ground turkey instead?
Yes. Ground turkey, chicken or pork all work in place of the beef. Cook ground poultry to 165°F before the rest of the ingredients go in.
Final Notes
Dice the onion and pepper while the beef browns, and the pot is simmering in no time. Tell me in the comments which toppings went on your bowl.
Cowboy Chili
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Ingredients
- 2 pounds ground beef 80/20
- 1 onion medium, diced
- 1 green bell pepper large, diced
- 2 teaspoons garlic minced
- 1 can pinto beans 15.5-ounce, rinsed and drained
- 1 can dark red kidney beans 15.5-ounce, rinsed and drained
- 3 cans diced tomatoes 14.5-ounce, with their juice
- 1 package chili seasoning mix 1.25 ounce
- 2 tablespoons chili powder
- 2 cans beef broth 14.4-ounce
- salt and black pepper to taste
Instructions
- Add the ground beef to a large stock pot and cook over medium heat until no longer pink, about 8 minutes, until cooked through (160°F). Lift the beef out with a slotted spoon and set it aside. Drain all but about 1 tablespoon of the grease from the pot.
- Add the diced onion and green bell pepper to the pot and sauté for 8 to 10 minutes, until tender.
- Stir in the minced garlic and cook for 30 seconds.
- Return the beef to the pot. Add the pinto beans, kidney beans, diced tomatoes with their juice, chili seasoning mix, chili powder and beef broth, and stir until everything is combined.
- Bring the chili to a boil, then cover the pot and reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
- Season with salt and pepper to taste and serve hot with your favorite toppings.
Notes
Nutrition
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