Cowboy Chili is the kind of hearty, slow-simmered meal that feels tailor-made for cold nights, game days, and feeding a hungry crowd. Instead of ground meat, this version uses chunks of tender chuck roast, giving the chili a rich, beefy texture that stands up to bold spices and smoky bacon. Fire-roasted tomatoes and beef broth form a deep, savory base that develops even more flavor as it simmers.
This is true stick-to-your-ribs comfort food with just enough heat from jalapeños to keep things interesting without overpowering the dish. It’s also endlessly customizable—pile on shredded cheddar, add a dollop of sour cream, or finish with crunchy corn chips and fried onions. Make a big pot and let it cook low and slow; the flavors only get better with time.
Ingredients
- 1 tablespoon olive oil
- 6 thick-cut bacon slices, chopped
- 2 ½ pounds boneless chuck roast, cut into ½–¾-inch cubes
- 3 medium jalapeño peppers, seeded if desired and chopped
- 2 medium green bell peppers, chopped
- 1 large white onion, chopped
- 8 garlic cloves, minced
- ¼ cup tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 4 cups beef broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
- 2 (15.5-ounce) cans pinto beans, rinsed and drained
- 1 (15.5-ounce) can kidney beans, rinsed and drained
Optional Toppings: Shredded cheddar cheese, sour cream, corn chips, sliced scallions, sliced jalapeños, fried onions
Directions
- Heat olive oil in a large Dutch oven over medium-high heat. Add bacon and cook until crisp, stirring occasionally, about 5–6 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Working in batches, add half of the beef to the pot and cook until well browned on all sides, about 6–7 minutes. Remove and repeat with remaining beef, reserving all drippings.
- Add jalapeños, bell peppers, and onion to the pot. Cook until softened, about 5–6 minutes, scraping up any browned bits. Add garlic and cook until fragrant, 1–2 minutes. Stir in tomato paste and cook until darkened, 2–3 minutes. Add chili powder, cumin, oregano, smoked paprika, and salt; cook for 30 seconds, stirring constantly.
- Stir in beef broth, fire-roasted tomatoes, pinto beans, and kidney beans. Bring to a boil, then return beef and bacon to the pot. Reduce heat to low, cover, and simmer gently until beef is fork-tender, about 1½ hours.
- Ladle chili into bowls and serve with your favorite toppings.