Cowboy Chili
This cowboy chili recipe features hearty ground beef, kidney beans, diced tomatoes, and a flavorful blend of chili powder, cumin, and oregano. Simmered to perfection, it's rich and savory with a slight kick from optional jalapeños. The beef broth and tomato base give it a thick, comforting texture, while toppings like shredded cheese or sour cream add a creamy contrast. It has a bold, smoky taste with a balance of spice and warmth, making it perfect for a cozy meal.
Ingredients
- 2 lbs ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 2 cans 14.5 oz each diced tomatoes
- 2 cans 15 oz each kidney beans, drained and rinsed
- 1 can 6 oz tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Optional: jalapeños shredded cheese, sour cream for topping
Instructions
- Brown the ground beef in a large pot over medium-high heat. Drain excess fat.
- Add onions and garlic, cook until onions are translucent.
- Stir in diced tomatoes, kidney beans, tomato paste, and beef broth.
- Add chili powder, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally.
- Serve hot with optional toppings.