Cowboy Chili Recipe

A homemade rich cowboy chili, that is filling enough for a cowboy. Has plenty of beef, beans and veggies!

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: American

Servings:

2 lbs. ground beef browned and drained
20 oz. Rotel (diced tomatoes with green chiles) (two 10-oz. cans)
6 oz. tomato paste
2 poblano peppers diced (1 cup diced)
15 oz. can pinto beans drained and rinsed
15 oz. can kidney beans drained and rinsed
15 oz. can white beans (such as Great Northern or cannellini), drained and rinsed
1 large sweet yellow onion diced
1 oz. packet taco seasoning
1.25 oz. packet chili seasoning mix
2 Tbsp. Worcestershire sauce
1 cup beer pilsner or light beer works great
1½ cups water

In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess grease and add the beef to your crockpot.
Into the crockpot, add Rotel, tomato paste, water, beer, diced poblanos, beans, onion, taco seasoning, chili seasoning mix, and Worcestershire sauce (everything).
Stir everything well to combine. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
Give it a good stir before serving. Ladle into bowls and serve as-is or with your favorite chili toppings.

Brown the beef in a big pot or Dutch oven, then drain off the grease. Toss in the onions and poblanos and cook a few minutes until they soften.
Add the remaining ingredients. Stir
Bring it to a boil, then turn it down to low and let it simmer about 45 minutes to an hour, stirring now and then, until it’s thick and flavorful. Add additional water or beer if the chili thickens too much.

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