Cowboy Chili
Cowboy chili: 2 pounds of ground beef browned and drained, onion and green bell pepper sautéed, then simmered 2 hours with pinto and kidney beans, diced tomatoes, chili seasoning, chili powder and beef broth. Serves 6.
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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
For a thicker chili, simmer uncovered the last 10 to 15 minutes; if too thick, add a splash of broth or water. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 549kcalCarbohydrates: 30.7gProtein: 35.4gFat: 32.2gSodium: 1514mgFiber: 11.3gSugar: 8.1g
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