Description
A hearty and flavorful cowboy chili packed with ground beef, beans, tomatoes, and classic spices. Perfect for a comforting meal that brings together a rich blend of textures and robust flavors.
Ingredients
Scale
Meat
- 1 lb ground beef (80/20)
Vegetables and Beans
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (red or green)
- 3 cloves garlic, minced
Spices and Liquids
- 2 tsp ground cumin
- 2 tbsp chili powder (adjust to taste)
- 2 cups low-sodium beef broth
Instructions
- Brown the beef: In a large pot over medium heat, brown the ground beef for about five minutes until fully cooked. Drain any excess grease to reduce fat content.
- Sauté vegetables: Add chopped onions and bell peppers to the pot. Sauté until softened, about five minutes. Stir in minced garlic and cook until fragrant, roughly 1-2 minutes.
- Add spices: Sprinkle ground cumin and chili powder over the beef and vegetables mixture. Stir well to combine and let cook for two minutes to bloom the spices and deepen the flavor.
- Combine tomatoes and beans: Pour in the crushed tomatoes and add the rinsed kidney and black beans. Stir everything together until evenly mixed.
- Add broth and boil: Pour in the low-sodium beef broth. Bring the chili to a gentle boil to incorporate all ingredients evenly.
- Simmer the chili: Reduce the heat to low and partially cover the pot. Let it simmer for at least thirty minutes, stirring occasionally to develop flavors and thicken the chili.
Notes
- Adjust chili powder according to your preferred spice level.
- Drain and rinse beans to reduce sodium content.
- Use low-sodium beef broth for a healthier option.
- Simmering longer can intensify flavors.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions if desired.
