Description
This robust Cowboy Chili combines tender ground beef with kidney beans and warm spices for the ultimate comfort food.
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper, chopped
- 2 garlic cloves, minced
- 3 teaspoons salt
- ½ teaspoon black pepper
- 2 cups water
- 1 (28 oz.) can crushed tomatoes
- 1 (14.5 oz.) can diced tomatoes
- 2 cans kidney beans, drained and rinsed
- ⅓ cup chili powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground cumin
- ⅓ cup cold water
- 2 tablespoons masa flour
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown ground beef for 6-8 minutes, breaking apart with spoon.
- Add onion and bell pepper, cook 3 minutes until softened. Add garlic, cook 1 minute more.
- Season with salt and pepper. Add water, both tomatoes, kidney beans, chili powder, cayenne, and cumin. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Whisk cold water and masa flour together until smooth. Stir into chili and simmer 8 minutes more.
- Taste and adjust seasoning as needed. Let rest 10 minutes before serving.
Notes
- For milder heat, reduce cayenne to ⅛ teaspoon
- Chili improves in flavor when made a day ahead
- Freezes well for up to 3 months
- Prep Time: 12 minutes
- Cook Time: 35 minutes