September 29, 2021

Cowboy Chili

Makes 6 to 8 servings

Ingredients :

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 small green bell pepper, diced
  • Kosher salt and freshly ground black pepper
  • 2 pounds ground beef, preferably chuck or sirloin
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes
  • 1 cup water

For Serving

  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1 cup sour cream
  • 1/2 cup chopped green or red onions
  • Skillet Cornbread with honey butter

Instructions :

In a large pot or Dutch oven over medium heat, warm the oil.

Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown, about 8 minutes.

Increase the heat to medium-high, add the beef, and cook, stirring, until it is no longer pink, about 5 minutes.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant.

Add the beans, tomatoes and their juices, and water.

Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. (If it gets too thick, add a little more water).

Taste and season with more salt and pepper if you’d like.

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions and the cornbread on the side.


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