Cowboy chili is a hearty soup that eats like a meal. It is a flavorful and filling dish that is perfect for a chilly day or a hearty meal.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Entrées
Keyword: beef, chili, hearty, vegetables
1red bell pepper
1080gkidney beans2 cans
200gcorn niblets½ small can
1tbspchili powder(more or less)
1onionmedium sized, chopped
In a medium pot sauté garlic and onion in olive oil until translucent. Add ground beef and cook until golden brown. Add your salt and spices. Saute for 2 minutes.
Add tomato paste and simmer for 2 minutes. Add tomato puree and simmer for another 2 minutes. (if using a slow cooker transfer now and continue with instructions)
Place the beans, corn, broth in the pot.
Ensure that the beef broth into pot until the broth almost submerges the ingredients. Add as much broth as you prefer but note that as your chili cooks, it will release liquid.
Cook in slow cooker for about 4 hours or simmer on stove top for about an hour. Add diced peppers during the last 15 minutes of cooking. The peppers will soften up but stay firm. LET THE CHILI COOL DOWN before you eat!
The Chili is going to be hot, let it cool down before you serve it.