Cowboy Chili
This Cowboy Chili is meaty, spicy, smoky and has a hint of sweet for a perfect fall chili recipe!
There’s nothing quite like a big pot of Cowboy Chili simmering away on a cool fall day. This recipe is meaty, smoky, a little spicy, and just sweet enough to balance it all out. It’s the kind of chili that fills your home with the best savory smell and has everyone hovering around the kitchen waiting for a taste.
Loaded with ground beef, crispy bacon, fire-roasted tomatoes, and three kinds of beans, this chili is hearty enough for Sunday football, cozy weeknights, or chilly evenings by the fire. Top it with all your favorites: a crumble of bacon, a scoop of sour cream, a handful of Fritos, or a drizzle of BBQ sauce. And you’ve got yourself a bowl that’s pure comfort food with a little cowboy edge.
Here are the Ingredients for this Creamy Tuscan Tortellini Soup:
Produce - Red Onion, Green Bell Pepper, Red Bell Pepper, Jalapeno
Seasonings - Salt, Taco Seasoning, Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Chili Powder
Pantry - Tomato Paste, BBQ Sauce, Green Chiles, Fire Roasted Crushed Tomatoes, Chili Beans, Kidney Beans, Black Beans, Beef Broth
Other - Beer
Protein - Ground Beef, Bacon
Cowboy Chili
This Cowboy Chili is meaty, spicy, smoky and has a hint of sweet for a perfect fall chili recipe!
Ingredients
- 2 lbs ground beef
- 12-16 oz bacon (1 full package)
- 1 large red onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 large jalapeno, diced
- 1 packet of Siete taco seasoning (can make your own taco seasoning - see notes below)
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp chili powder
- 2 tsp salt
- 1/4 cup tomato paste
- 1/4 cup BBQ sauce (Smash Kitchen Organic BBQ Sauce or your favorite kind)
- 1 (4 oz) can mild or hot green chiles
- 1 (12 oz) can beer (Natural Light or any light beer)
- (1) 28 oz can fire roasted crushed tomatoes
- (1) 16 oz can pinto beans in chili sauce
- (1) 16 oz can dark red kidney beans
- (1) 16 oz can black beans
- 1 - 1 1/2 cups beef broth (depending on how brothy you like your chili)
- Crumbled Bacon
- Frito scoops
- shredded cheddar cheese
- diced red onions
- diced green onions
- sour cream
- corn bread
- BBQ sauce
Instructions
- In a large Dutch oven on medium heat, cook the entire pack of bacon. Make sure the pieces are getting evenly cooked. When crispy, remove from the pot and let cool on paper towel. Keep the bacon fat in the pot. Once bacon is cooled, chop it up but leave a little off the side for toppings.
- Lower the heat to medium low and add in the red onion, bell peppers, and jalapenos to sauté. After the veggies start to soften, add in the ground beef and cook until browned. Drain any excess fat from the pot.
- Season with all the seasonings listed and continue to cook. Make a small well in the middle of the pot and add in the tomato paste. Let cook for a few minutes and then mix it together with the beef mixture. Add in the BBQ sauce, mix and cook for a few minutes.
- Add in the bacon and green chiles and then pour in the beer. Let the beer cook off. Once it starts to evaporate, add in the crushed tomatoes, all the beans, and beef broth. Without the lid, bring it to a low for at least 30 minutes. Then you can keep it on low with the lid on until ready to serve.
- Serve with more crumbled bacon (necessary IMO). I also topped with Frito scoops, corn bread, sour cream, green onions, red onions, and cheddar cheese. Enjoy!
Notes
To make your own taco seasoning:
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp red chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- 1/2 tsp dried parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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