Description
Hearty cowboy chili recipe brings robust flavors from classic Western ranch cuisine. Savory beef, smoky spices, and rich beans create a comforting meal you’ll crave after a long day.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 1-inch cubes
Spices and Seasonings:
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional)
- 4 – 6 dried chili peppers (ancho, guajillo, or pasilla), stemmed and seeded
- Salt and pepper to taste
Other Ingredients:
- 2 tablespoons (30 milliliters) vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups (473 milliliters) beef broth
- 1 can (15 ounces or 425 grams) crushed tomatoes (optional)
Instructions
- Sear beef chuck cubes in a large pot over medium heat with vegetable oil until golden brown on all surfaces, then transfer to a separate plate.
- Sauté diced onions in the same pot until translucent, then add minced garlic and cook for 60 seconds.
- Incorporate dried chili peppers and toast for 2-3 minutes to release aromatic oils and enhance flavor profile.
- Sprinkle cumin, smoked paprika, oregano, and cayenne pepper into the pot, stirring constantly to prevent burning and develop deep, complex flavors.
- Reintroduce seared beef chunks into the pot and pour in beef broth, mixing thoroughly to combine all ingredients.
- Add crushed tomatoes for additional depth and richness, stirring to integrate completely.
- Reduce heat to low, cover the pot, and allow chili to simmer gently for 2-3 hours, periodically checking liquid levels and tenderness of meat.
- Taste and adjust seasoning with salt and pepper during final stages of cooking.
- Once beef is fork-tender and flavors have melded, remove from heat and let rest for 10 minutes before serving.
- Garnish with preferred toppings and serve steaming hot.
Notes
- Meat Selection: Choose well-marbled beef chuck for maximum flavor and tender texture that melts in your mouth during slow cooking.
- Spice Intensity: Adjust cayenne pepper carefully to control heat level, allowing guests with different spice tolerances to enjoy the chili.
- Vegetarian Alternative: Swap beef with plant-based protein like black beans or lentils, maintaining the robust southwestern flavor profile.
- Cooking Technique: Use low and slow method to break down tough meat fibers, creating incredibly tender and rich-tasting chili that develops deep, complex flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours (or 3 hours)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg