Ingredients
1½ lbs (680 g) ground beef
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper (optional)
1 teaspoon brown sugar (optional)
Step-by-Step Instructions
Step 1: Brown the ground beef
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease if necessary.
Step 2: Sauté the vegetables
Add the diced onion, green bell pepper, and red bell pepper to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds.
Step 3: Add the seasonings
Sprinkle in the chili powder, smoked paprika, cumin, oregano, black pepper, salt, and cayenne pepper. Stir everything together for about 1 minute to release the flavors of the spices.
Step 4: Build the chili base
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir until the ingredients are evenly combined.
Step 5: Add the beans and corn
Stir in the kidney beans, black beans, and sweet corn. Add the optional brown sugar to balance the acidity of the tomatoes.
Step 6: Simmer until thick and flavorful
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 25–35 minutes, stirring occasionally, until the chili thickens and the flavors develop.
Step 7: Taste and adjust
Taste the chili and adjust the salt, pepper, or chili powder as needed. For a thicker consistency, simmer uncovered for another 5–10 minutes.
Step 8: Serve and enjoy
Ladle the hot cowboy chili into bowls. Serve with shredded cheddar cheese, sour cream, chopped green onions, or warm cornbread.
Tips for the Best Cowboy Chili
Brown the beef well: This creates a deeper, richer flavor.
Use two kinds of beans: Kidney beans and black beans add wonderful texture.
Don’t skip the corn: Its natural sweetness balances the smoky, spicy tomato sauce.
Let it simmer: Slow simmering helps the flavors blend beautifully.
Make it ahead: Cowboy chili tastes even better the next day!
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months.
Reheating: Warm over medium-low heat, adding a splash of beef broth or water if the chili becomes too thick.
Serving Suggestions
Serve this hearty cowboy chili with buttery cornbread, warm biscuits, tortilla chips, or over a baked potato. For extra comfort, top it with melted cheddar cheese and a spoonful of sour cream.
The result: A thick, rich, smoky, and satisfying homemade cowboy chili packed with tender beef, colorful beans, sweet corn, and bold Southwestern-inspired flavors. A true comfort-food classic that everyone will want seconds of!