Texas Cowboy Chili is a hearty and flavorful dish that embodies the bold, rustic spirit of the Lone Star State. Packed with tender chunks of beef, a blend of spices, and a touch of smoky heat, this chili is the perfect comfort food for cool evenings or when you’re craving something filling and satisfying.
What makes Texas Cowboy Chili stand out is its simplicity and the deep, rich flavors that develop as it simmers. The base starts with browning beef, often using chuck roast or stew meat, to create a deep, savory flavor. Onions, garlic, and bell peppers are added, followed by a mix of spices like cumin, paprika, chili powder, and cayenne pepper, which bring warmth and depth to the dish. Some recipes even call for a bit of beer or beef broth to enhance the flavor profile and tenderize the meat.
Unlike some chili recipes, Texas Cowboy Chili typically doesn’t include beans, focusing instead on the robust flavor of the meat and the spices. However, you can add beans if you prefer a heartier version. Once the chili is simmered low and slow, it thickens into a rich, velvety stew-like consistency that’s perfect for spooning over cornbread or serving with crusty bread for dipping.
For a true Texas experience, top your chili with a generous helping of shredded cheddar cheese, chopped green onions, and a dollop of sour cream. Pair it with a cold beer or a tall glass of iced tea for the ultimate comfort meal.
Whether you’re serving it at a family gathering, a tailgate party, or just a cozy night in, Texas Cowboy Chili is sure to satisfy and warm you from the inside out.
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.
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and finely chopped
- 2 cans diced tomatoes 14.5 ounces each
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1 can tomato paste 6 ounces
- 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
- shredded cheese Optional topping
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.
Nutrition
Yummy! I added some corn and it was perfect! Definitely making it again.
My mama’s chili is better! But this one ain’t bad. Could use more cumin tho.
So good! Used turkey instead and it was still yum. Will be my go-to recipe!
Turkey? Really? I’ve never thought of that. Sounds interesting, but can it be as good as beef? I’ll have to try it!
I’m not a huge cumin person but I followed the recipe exactly. Surprisingly good, though next time I might cut cumin in half because it stands out a lot.
Made this for game night and it disappeared fast. The cumin + chili powder combo is spot on. I added a little extra jalapeño and it had a nice kick. Definitely keeping this one.
This was good, but mine came out a bit thick—maybe I should’ve used less tomato paste or more broth? Still had great flavor though. Would definitely make again.
Game night chili win! The cumin + chili powder combo really does hit. I’m stealing your jalapeño upgrade next time 😄
Way too much chili powder for my taste. It covered everything else. I’m sure some people love it, but I’d cut it in half next time.
Meh, I prefer chili from a can. Too much work!
Pretty solid chili. I used 85/15 ground beef like usual and drained well. Only thing: I needed to add a splash more broth near the end because it got thicker than I expected.
What even is paprika? Doesn’t seem like it belongs in chili. I just used more chili powder.
Two pounds beef is nice, but mine turned out more soupy than chili. I think I needed to simmer uncovered longer to reduce. Flavor was great regardless!
I made this for my family and they loved it! Definitely a keeper! 🍽️
I don’t know what y’all are talking about. It was way too spicy for me. I couldn’t even finish it!
idk maybe i did sum wrong but my jalapeno was super hot and ruined it for me. also, i didnt have beef broth so i used chicken broth. still ate it tho lol
Oof yeah jalapeños can be *way* hotter than expected 😅 next time try removing the ribs/seeds or use a smaller chop. Chicken broth is totally fine too—will just be a bit different.
Super easy to make! I love that it simmers for 2 hours, gives it that deep flavor. Yum! 👍🏻⭐️⭐️⭐️⭐️
Easy recipe! I added some corn for extra sweetness. Really good!
Love it! Adding corn sounds like a fun twist. Will definitely try it that way next time!
Corn? That sounds weird for chili! Aren’t we supposed to stick to the traditional flavors?
Way too much salt for my taste. I followed the recipe exactly and it came out kinda salty, but fixing it was easy—just serve with less cheese/sour cream and add a squeeze of lime at the end.
Made this for game night and it was a total hit. The spice mix is spot on—rich and not watery at all. I let it go the full 2 hours and it really deepened.
Love hearing that! Game night chili is always a gamble, but 2 hours is the sweet spot. Did you find it got even better the next day too?
So spicy! I couldn’t handle the heat from the jalapeno. Next time, I’m leaving it out.
Chili is chili, what’s the big deal? Mine always turns out fine without a recipe.
The ingredient list is solid, and I love that it uses both kidney and black beans. I added a pinch of smoked paprika too—wow. 10/10 would eat with cornbread.
This is super comforting. I cooked it the full 2 hours and the flavors really came together. The cumin + paprika combo is perfect, and the jalapeño gives it just the right kick.
Yes!! The 2 hours really does make it taste like it’s been simmering forever. I also agree the cumin + paprika combo is money—jalapeño is the perfect amount of heat.
Comforting for sure, but I’m skeptical of the “just right kick” part 😅 I used a jalapeño with seeds and it was kinda hot. Still good though—next time I might do less jalapeño or add more broth.
I followed it exactly and it was bland. Like, I’m not tasting any heat at all. Maybe my chili powder was old? Also 2 hours felt long—would’ve preferred simmering less.
Yum! I topped mine with cheese and sour cream, tasted like heaven.
This recipe is too complicated for me. I just want something simple.
Needs more meat! 2 pounds isn’t enough for real cowboy chili.
chilly chili!!!
This chili sounds so good! Can’t wait to try it. Love the added beans for extra flavor!
Chili’s too spicy with jalapeno! Can’t handle the heat, might just skip that part.
Never thought I’d like beans in my chili, but this recipe changed my mind!
Beans in chili? That’s just wrong. This is Texas not… wherever beans are from.
I totally agree! The beans really add texture and flavor. This recipe rocks!
Pretty solid chili. I’m not sure if mine needed the full 2 hours though; after 90 minutes it was already thick and rich. Next time I’ll check earlier and adjust the salt.
Good point—chili thickness can vary a lot by how much moisture your tomatoes/broth have and how hot your simmer runs. I usually start checking at 60–90 minutes too.
I disagree a bit. The 2 hours is what makes it “Texas cowboy” chili—if you stop early the flavors won’t blend. But yeah, if it got thick fast, maybe just add a splash more broth instead of changing the time.
Not sure about the ‘Texas’ thing, honestly. No mention of chili peppers beyond powder and no smoked paprika. But as a chili, it tastes solid and the texture was good.
I don’t cook, but my wife made this. It was yummy, I guess.
The ingredient list is great, but I wish it mentioned whether to drain the beans *after* rinsing (I did). Also I used lean beef and it turned out a bit thick—added more broth and it fixed it.
Is this really Texas chili? Where’s the beans? 🤔 I’ve always thought true chili shouldn’t have beans…
True Texas chili is beanless! But this recipe looks good, beans or not. 🤷♂️
I dunno about no beans either! But my family loves this chili with or without ’em. Taste it first!
Um, isn’t chili supposed to be just beans and meat? Why all the veggies?! Not cool.
I forgot the cumin… it was still good! 😅
I’m not a cooking expert, but I tried this and it was way easier than I thought. My kids liked it, and the cheese topping was a must. Would make again.
Honestly I thought the chili powder amount would be too much, but it wasn’t. It’s warm, not harsh. I added a dash of smoked paprika too—chef’s kiss.
Smoked paprika sounds legit. I tried this once but I think I used less cumin—mine came out kinda bland. Definitely gonna do the dash of smoked paprika next time.
I was worried about the chili powder too, but that warm flavor is exactly right. The cumin/paprika combo makes it taste way deeper than I expected.
Chili like Texan cowboys eat! I threw in some extra spice and it rocked!
This chili is fantastic! Best I’ve ever made. My family loves it.
Ground meat? I’m used to making chili with chicken, is that okay?
I don’t like beans in my chili. Can I just leave them out?
No beans? That sounds boring! The beans give it heartiness. Why even make chili then?
Sure, you can leave out the beans! Just remember, it won’t be a traditional chili anymore.
I don’t get why it’s called ‘Texas’ when there are beans in it. Texas chili is usually bean-free, right? Still tasted good, just not what I expected.
Chili is too thick, I added more broth, still didn’t help much. Not what I expected. ⭐⭐
Okay but 2 pounds of beef for 2 cans diced tomatoes feels off. I doubled the tomatoes and it was better balanced. Still good, just tweakable.
Ughhh I forgot to seed the jalapeño and it turned out way too spicy for my kids. Flavor was good tho, just adjust if you’re heat-sensitive.
Gonna try this, but I’ve always heard chili has no beans. Like, is that even true?
This tastes like “chili” alright but not really Texas cowboy to me. Where’s the smoked meat or chili peppers? It’s still tasty, just feels more like plain beef chili.
Not bad, but I added some extra jalapenos for more heat!
I didn’t have jalapenos, used bell peppers instead. Still came out good! 😋
This is the best! It’s a hit at our tailgates. Everyone keeps asking for the recipe. ⭐⭐⭐⭐⭐
I’ve tried this too and it’s really tasty! Perfect for cold days. 🌶️
Why does it take 2 hours to cook? Tried it for an hour and was done.
Pretty good, but I feel like it needs a bit more spice. Maybe add more jalapenos next time? ⭐⭐⭐
I totally agree! A lil’ more spice can go a long way in chili. Jalapenos are a great idea! 🌶️
Nah, I think it’s spicy enough. You gotta enjoy the flavor too, not just the heat!
This chili is the best I’ve ever made! So flavorful and filling. 5 stars all the way!
This chili is amazing! Super hearty and full of flavor. My whole family loved it! ⭐⭐⭐⭐⭐
I burned the onion a little (my bad). Even then, the garlic and jalapeno smell saved it. The cumin/paprika combo is awesome. Will try again carefully!
The jalapeño + chili powder combo gave me just the right kick. Also I used sharp cheddar and it melted perfectly. 10/10 comfort food.
I followed it pretty closely, but 2 hours felt like not enough for me. Next time I’ll simmer longer for a deeper flavor. Still tasty though—rich and hearty.
Made it last night and it tasted great, but mine was a little thicker than expected. Next time I’ll add a splash more broth. Still, definitely worth making again.
So glad you liked it! Thick chili usually means it needs a bit more liquid—adding a splash of broth is exactly what I’d do. How much did you simmer it before it started getting too thick?
Interesting. I followed it and mine was kinda watery, so maybe the cooking time/pot size matters a lot. Also I used hot chili powder instead of chili powder and it threw the flavor off a bit.
Best chili ever! So flavorful and spicy! 🌶️
Not my thing. Too much meat and not enough veggies. I like chili with corn too! ⭐
I get what you mean! I also love putting corn in my chili. It adds a nice sweetness! 🌽
The jalapeño cooks down nicely—no harsh bite. I like that it uses both kidney and black beans. It’s like meal-prep chili, even reheated it tastes better.
Totally agree—when the jalapeño cooks down like that it loses the sharp bite. Meal-prep chili is the best kind too, reheats so much better.
Can’t believe how easy this is. My neighbor asked what I was cooking and I told him chili and he was like “again?” 😅 It’s a crowd-pleaser.
Right?! The prep is super straightforward—brown, sauté, simmer. I love when chili tastes like you worked all day but you didn’t 😄
Not bad. But 2 hours seems long—mine was basically done in like 40 minutes. Might depend on your stove… or my pot was too hot? lol
A great recipe, enjoyed it and will make again. Spices were added as recipe stated. I added additional amounts as the chili cooked, I’m not of a recipe just being hot, it needs to have flavor and this chili didn’t disappoint. Thank you, will be trying many of your recipes that you post,
Delicious! I made it for my friends and they were impressed! It’s a keeper for sure. ✨❤️⭐️⭐️⭐️⭐️⭐️
Not sure I’d call it “Texas” cowboy chili, but it was tasty. I used 1% beef and it was kinda watery (probably my fault). Should I drain the fat harder? Either way, good chili flavor.
Made this for the game night crowd and it was a hit. The 2 hours simmer really deepened the flavor. I used extra chili powder and it still tasted balanced—definitely a keeper.
Mid. Not spicy enough even with jalapeno. Maybe I got a mild pepper? I’ll add cayenne next time.
I made it but I forgot to drain the fat until the end… so it was kinda greasy at first. I skimmed it off and it turned out fine. Lesson learned: don’t be like me 😅