Hearty Homemade Cowboy Chili Recipe

Nothing beats a steaming bowl of Cowboy Chili when the first cool breeze hints at autumn’s arrival. I’ve been making this robust recipe for years, and it never fails to fill my kitchen with the most incredible scents of warm spices and simmering goodness.

You’ll find yourself reaching for this Cowboy Chili recipe whenever you need something that sticks to your ribs and warms you from the inside out.

Why I keep making this Cowboy Chili week after week

This recipe holds its own against any restaurant version I’ve tried. The secret lies in letting everything simmer together long enough for those flavors to really get acquainted with each other.

What I love most is how forgiving this Cowboy Chili can be. You can adjust the heat level to suit your family’s taste, and it freezes beautifully for those busy weeknight dinners when you need something ready to go.

The masa flour makes all the difference in creating that perfect, hearty texture that clings to your spoon just right.

It’s one of those little tricks that turns a good chili into something your neighbors will be asking about.

Just like my easy elk stew recipe, this one gets better each time you make it, and pairs wonderfully with my easy biscuits and gravy recipe for the ultimate comfort meal.

What you will need to make this Cowboy Chili

• 2 pounds ground beef (80/20 blend works perfectly for flavor and texture)
• 2 tablespoons olive oil (helps prevent sticking and adds richness)
• 1 medium yellow onion, diced (about 1 cup when chopped)
• 1 large bell pepper, chopped (red or green both work beautifully)
• 2 garlic cloves, minced (fresh tastes so much better than powder)
• 3 teaspoons salt (kosher salt is my preference)
• ½ teaspoon black pepper (freshly ground if you have it)
• 2 cups water (or beef broth for extra depth)
• 1 (28 oz.) can crushed tomatoes (San Marzano if you’re feeling fancy)
• 1 (14.5 oz.) can diced tomatoes (fire-roasted adds great flavor)
• 2 cans kidney beans, drained and rinsed (15 oz. cans work perfectly)
• ⅓ cup chili powder (this is what gives our Cowboy Chili its signature kick)
• ¼ teaspoon cayenne pepper (adjust to your heat preference)
• 2 teaspoons ground cumin (toasted cumin seeds taste even better if you have time)
• ⅓ cup cold water (for thickening)
• 2 tablespoons masa flour (found in the Hispanic foods section)

My Method for Cowboy Chili

1. Heat your olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with your wooden spoon until it’s nicely browned all over. You’ll hear that lovely sizzling sound that tells you everything’s going right.
2. Toss in your diced onion and bell pepper, stirring everything together. Cook for about 3 minutes until the vegetables start to soften and smell incredible. Add the minced garlic and cook for another minute until fragrant.
3. Season with salt and black pepper, then pour in the water. Add both cans of tomatoes, the drained kidney beans, chili powder, cayenne, and cumin. Give everything a good stir to combine all those beautiful flavors.
4. Bring the mixture to a rolling boil over medium-high heat. Once it’s bubbling nicely, reduce the heat to low and let it simmer uncovered for 25 minutes. You’ll notice the liquid reducing and the flavors getting richer as it cooks.
5. For a thicker consistency, whisk the cold water and masa flour together in a small bowl until smooth with no lumps. Stir this mixture into your Cowboy Chili and continue simmering for another 8 minutes until it reaches that perfect, spoon-coating consistency.
6. Taste and adjust seasoning as needed. Sometimes I add a pinch more salt or an extra dash of cumin, depending on how the flavors are balancing out.

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My personal tricks for the best Cowboy Chili

Don’t rush the browning process with your ground beef. Taking those extra few minutes to get a really good sear creates incredible depth of flavor that you’ll taste in every single bite.

The masa flour trick is something I learned from watching my grandmother cook. It not only thickens the chili but adds this subtle corn flavor that makes people wonder what your secret ingredient is.

Let your Cowboy Chili rest for about 10 minutes before serving. This gives all those spices time to settle in and marry together.

The flavors become so much more balanced and rich when you give them that little bit of extra time.

Can I make this Cowboy Chili in a slow cooker?

Absolutely! Brown your beef and vegetables on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Add the masa flour mixture during the last 30 minutes of cooking time to get that perfect thickness.

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How should I store leftover Cowboy Chili?

This chili keeps beautifully in the refrigerator for up to 5 days in an airtight container. It also freezes wonderfully for up to 3 months.

I like to freeze it in portion-sized containers so I can thaw exactly what I need for a quick weeknight dinner.

What can I substitute for masa flour?

If you can’t find masa flour, regular all-purpose flour will work in a pinch. Mix it with the cold water the same way, but you might need an extra tablespoon or two to get the same thickening power.

Cornstarch also works well and gives a similar smooth texture.

Can I adjust the spice level in this recipe?

Of course! Start with half the cayenne pepper if you prefer milder heat, or double it if you like things spicy. The chili powder can also be adjusted up or down based on your family’s preferences.

Remember, you can always add more spice, but you can’t take it away.

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The best way I serve Cowboy Chili

I love ladling this hearty Cowboy Chili into warm bowls on Sunday afternoons when the whole family gathers around our kitchen table.

Winter evenings call for this comforting bowl paired with a simple green salad and some crusty bread for dipping.

I’ve served this at countless potluck dinners and game day gatherings, and it never fails to disappear completely by the end of the night.