Cowboy Chili

Lou Kostura


I've been making this chili for years and it just keeps getting better. The london broil instead of ground beef makes it so hearty and mixing your own chili powders just makes it. There are a lot of chili recipes out there, and I know mine calls for a lot of ingredients, but try this and I promise you will not be disappointed. If you don't like spicy cut back on the amount of chili powder and fresh peppers. This Chili does have a bit of a kick.

Thank You Tammy Brownlow for pictures


★★★★★ 4 votes

1 Hr
4 Hr
Stove Top


  • 3-4 lb
    london broil, cubed in 3/8" cubes
  • 8 slice
    applewood smoked bacon cubed 3/8"
  • 2 large
    yellow onions diced
  • 8 stalk(s)
    celery 3/8" dice, leaves includes
  • 4
    jalapeno peppers seeded and diced
  • 2
    poblano peppers seeded and diced
  • 2
    green bell peppers seeded and diced
  • 2
    anahiem peppers seeded and diced
  • 1
    head garlic minced
  • 1 can(s)
    diced tomatoes 28 oz.
  • 1 can(s)
    stewed tomatoes 28 oz.
  • 24 oz
    beer brand of your choice
  • 15 oz
    canned black beans drained
  • 15 oz
    canned red beans drained
  • 30 oz
    canned dark kidney beans drained
  • 2 Tbsp
    new mexico chili powder
  • 2 Tbsp
    ancho chili powder
  • 1 Tbsp
    california chili powder
  • 1 Tbsp
    chili de arbol powder
  • 2 Tbsp
    smoked paprika
  • 6
    bay leaves fresh if available

How to Make Cowboy Chili


  1. Saute bacon, onions, garlic, peppers until bacon is soft and releasing juices. Add beef and brown. Add rest of ingredients and simmer 4 hours or longer.

Printable Recipe Card

About Cowboy Chili

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: American

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