Cowboy Chili

Cowboy chili is an ultra-hearty meal packed with enough meat, beans and vegetables to ward off a wrangler’s hunger—even if the closest you ever get to a ranch is bingeing the latest season of Yellowstone. This cowboy chili recipe will be a hit on game day or whenever you need a hearty chili for a crowd. Of course, you can also whip up this chili, one of our favorite cozy cowboy recipes, to bring some home on the range right to your kitchen.

So, what is cowboy chili? For the uninitiated, cowboy chili differs from regular chili in one big way: size. Many recipes use extra beef, lots of beans and plenty of chiles. Our version calls for stew meat rather than ground beef, which lends a chunkier feel to this thick, tomato-based chili. We let the slow cooker do all the work, so no need to fuss with a pot of chili on the stove when the gang arrives. Ancho and chipotle chiles, along with chili powder, bring the perfect level of spiciness.

Cowboy Chili Ingredients

• Garlic: Roast an entire garlic bulb before adding it to the chili. Roasting the garlic gives it a sweet, mellow flavor that sends this chili into orbit. Make sure to keep the bulb intact.
• Chiles: Chipotle peppers are dried and smoked jalapenos, while anchos are ripe, dried poblanos. Both types of peppers hover around the middle of the Scoville Scale and bring a welcome dimension of smokiness to chili recipes. Ancho chiles in particular boast an incredible, almost raisin-like sweetness.
• Beer: Dark beers like porters and stouts are essential in the best chili recipes.
• Beef: Other versions of cowboy chili use ground beef, but we adore the chunky, hearty texture that stew meat introduces to our cowboy chili in the slow cooker.
• Onions: Yellow or red onions are our favorite because of their mild, sweet taste.
• Beans: Kidney beans bring a real heartiness to our cowboy chili recipe. Forget about soaking the beans overnight: If you’ve been hunting for great ways to use canned beans, this is it.
• Tomatoes: Use a duo of canned tomatoes (plus juices, please!) and tomato sauce to build a tangy base for this cowboy chili with stew meat.
• Worcestershire sauce: The umami-rich sauce adds layers of savoriness to the dish.
• Seasonings: Chili powder does the heavy lifting among the seasonings, supported by a generous teaspoon of black pepper and a touch of salt.
• Optional toppings: Cheese, sour cream, sliced jalapenos, green onion, diced avocado, cilantro, fried tortilla strips—any of these toppings will jazz up your slow-cooker cowboy chili.

Directions

Step 1: Roast the garlic

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Preheat the oven to 425°F. Remove the papery outer skin from the garlic bulb but do not peel or separate the cloves. Slice off the top of the garlic bulb to expose the cloves. Brush the cut cloves with 1 teaspoon oil. Wrap the bulb in foil. Bake until soft, 30 to 35 minutes. Unwrap the garlic and leave it to cool slightly. Squeeze the garlic into a bowl, and discard the skins. Mash well with a fork.

Step 2: Toast and soak the chiles

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While the garlic is baking, in a large dry skillet over medium-high heat, toast the chiles on both sides until puffy, three to six minutes (be careful not to blacken them). Set the chiles on a plate to cool. Once cooled, remove the stems and seeds and chop the chiles.

Editor’s Tip: Wear disposable gloves when cutting hot peppers, as the oils can burn skin. And definitely avoid touching your face.

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Put the chiles in a bowl and cover with the beer. Leave for 30 minutes or until softened.

Step 3: Brown the beef and soften the onions

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In the same skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, saute the beef until browned, adding additional oil as needed. Put the meat into a 6-quart slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add the onions and saute until tender. Add them to the slow cooker.

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Stir the beans, tomatoes with juice, tomato sauce, Worcestershire sauce, seasonings, mashed garlic and dried chiles mixture into the beef.

Step 4: Cook the chili

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Cover the slow cooker and cook on low for seven to nine hours or until the meat is tender. Serve with any desired toppings.

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Cowboy Chili Variations

• Add more seasonings: There’s no right or wrong way to season chili. Some folks sprinkle in cumin, paprika or oregano; others add cinnamon or nutmeg. True spice lovers often stir in a dash of cayenne pepper and several shakes of their favorite hot sauce brand.
• Include bacon: Chorizo, sausage or pancetta would be mighty delicious here. Saute, drain and add your choice to the cowboy chili in the slow cooker.
• Mix in dark chocolate: Melting a little dark chocolate or cacao into your cowboy chili recipe enhances the chili’s flavor and gives a rich, earthy complexity. That hint of sweetness from the chocolate also balances out the spice from the chiles.

How to Store Cowboy Chili

Once your chili cools, pour it into an airtight container. Better yet, divvy it up between a few containers so it’s portioned out into smaller servings to make reheating much easier. Store the containers in the fridge.

How long does cowboy chili last?

Cowboy chili can be stored in the refrigerator for up to five days.

Can you freeze cowboy chili?

Cowboy chili with stew meat was made for freezing. Store it in a freezer-friendly container for up to three months. Before reheating, leave the chili to thaw in the fridge overnight.

How do you reheat cowboy chili?

Reheat leftovers in a small pot over medium heat until the chili comes to a simmer. Don’t forget to stir! A few minutes in a microwave works for individual servings.

Cowboy Chili Tips

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Can you make cowboy chili in the slow cooker with ground beef?

If the supermarket is out of stew meat, you can substitute 3 pounds ground beef. The steps remain similar: Saute in a large skillet over medium-high heat until the beef is no longer pink. Drain excess fat, then transfer the ground beef to your slow cooker.

Can you make cowboy chili with stew meat on the stovetop?

If you don’t love waiting up to nine hours for your chili to be ready, cook it on the stovetop. Use a Dutch oven instead of a skillet, and follow the cowboy chili recipe as outlined. Once all the ingredients are in the pot, cover and cook the chili over medium-low heat for about two to three hours or until the beef is tender.

What can you serve with cowboy chili?

Pop a basket of homemade biscuits or buttery honey cornbread on the table with a side of bacon-wrapped smoky jalapenos, tortilla chips, coleslaw and green bean salad.