Introduction: Texas Cowboy Chili
A hearty and flavorful chili recipe inspired by Texas cowboy cooking.
When to Enjoy
This Texas Cowboy Chili is perfect for those cold winter nights when you need something warm and comforting to fill your belly. Serve it at a tailgate party or enjoy it while watching the big game with friends and family.
Where it’s Popular
As you might expect, Texas Cowboy Chili is incredibly popular in Texas and throughout the southern states. It’s a staple at cookouts, rodeos, and other outdoor gatherings. However, its delicious flavors have also brought it national recognition and it’s now enjoyed by chili enthusiasts all across the country.
Pairing Suggestions
When it comes to enjoying Texas Cowboy Chili, there are plenty of delicious accompaniments to consider. Serve it with freshly baked cornbread for a classic pairing or add a dollop of sour cream and shredded cheese on top. For a refreshing contrast, pair it with an ice-cold beer or a tall glass of iced tea.
Tips and Tricks
To make the best Texas Cowboy Chili, here are a few tips and tricks to keep in mind. First, be sure to use a combination of ground beef and diced beef for added texture and flavor. Secondly, let the chili simmer slowly on the stovetop for a few hours to allow the flavors to meld together. Finally, don’t be afraid to adjust the spiciness level by adding more or less chili powder and cayenne pepper.
Texas Cowboy Chili
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 2 cloves garlic minced
- 1 jalapeno pepper, seeded and finely chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion, minced garlic, and jalapeno pepper to the pot. Cook for 5 minutes, until vegetables are softened.
- Stir in the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.
- Serve hot with optional toppings such as shredded cheese, sour cream, and chopped green onions.
