cowboy chili
This tasty cowboy chili combines ground beef, onions, bell pepper, kidney beans, pinto beans, and Rotel tomatoes in a well-seasoned broth with a touch of tomato paste. You are going to love this thick and hearty chili.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds ground beef
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can kidney beans, rinsed and drained (16 oz)
- 1 can pinto beans, rinsed and drained (16 oz)
- 2 cans Rotel tomatoes with green chiles (10 oz each)
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon brown sugar
- salt, to taste
- freshly ground black pepper
How To Make cowboy chili
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Step 1Brown the ground beef in a Dutch oven or large pot over medium heat.
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Step 2About halfway through the browning process, add the onion and cook for 3-4 minutes. Add the green bell pepper and cook until the ground beef browns and the onion and green bell pepper are soft.
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Step 3Reduce the heat to medium-low, then add the garlic. Stir and cook for 1 minute.
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Step 4Add the kidney beans, pinto beans, Rotel tomatoes, beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried marjoram, ground cayenne, and brown sugar. Stir to combine.
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Step 5Simmer over low heat for at least 45 minutes. A longer simmer time will yield richer and deeper flavors. Season with salt and black pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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