Ingredients
Equipment
Method
Brown the Beef
- Add the ground beef to a large stock pot or Dutch oven. Cook over medium heat, breaking up the meat with a spoon, until it's no longer pink – this usually takes about eight minutes.
- Use a slotted spoon to strain the beef from the pot and set it aside. Drain all but about one tablespoon of the rendered grease from the pot.
Sauté Aromatics
- Add the diced onion and green bell pepper to the remaining grease in the pot. Sauté these vegetables over medium heat for 8-10 minutes, stirring occasionally, until they become tender and slightly softened.
Add Garlic
- Stir in the minced garlic and sauté for just another 30 seconds. Be careful not to burn it.
Develop Deep Flavors
- Return the browned ground beef to the pot with the sautéed aromatics. Add 1 tablespoon of tomato paste, 1 tablespoon of unsweetened cocoa powder, the chili seasoning mix, and chili powder.
- Cook, stirring constantly with a wooden spoon, for 1-2 minutes until the mixture deepens in color and the aroma becomes incredibly rich and complex.
Simmer to Perfection
- Now, add the pinto beans, kidney beans, diced tomatoes with their juice, and beef broth to the pot. Stir until everything is well combined and evenly distributed.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pot, and let the chili simmer for two hours. Stir occasionally to prevent sticking.
Final Seasoning and Serve
- After two hours, taste your chili and season with salt and pepper to your preference.
- Serve your cowboy chili hot with your choice of toppings.
Nutrition
Notes
This cowboy chili is a fantastic make-ahead meal that tastes even better the next day. It also freezes beautifully for up to 3-6 months. Don't skip the unique flavor-blooming step with tomato paste and cocoa powder for unparalleled depth! Nutrition information is estimated based on common ingredients and serving sizes and may vary.