For years this Cowboy Chili has been my go-to choice for an easy, quick, warming, fragrant, filling, and savory meal — especially on a chilly fall or snowy winter evening! Here’s why I love it:
- It’s easy. It requires very little planning, preparation, shopping, dishes. etc.
- It’s affordable. It’s just beef, onion, spices, and canned goods. Grocery shopping in a big city (which is our situation) can be expensive when you’re aiming to buy mostly whole foods.
- It’s quick. I don’t have to spend much time on this meal at all. I can let it simmer on the stove while I do other things.
- If you’re cooking for two, this is great for leftovers. Not only do we have enough for a filling dinner, but we also have delicious and easy-to-pack lunches for a few days. You could easily serve this to a family of 4, 6, or double it to serve more people with hardly any extra effort!
- Your kitchen will smell good!
- It’s macro-friendly! (I’ve estimated the nutrition information below)
- Most importantly, it’s delicious!
|The Full Pot|
Divided by 4
Divided by 6
You Will Need
- Cutlery and a cutting board to dice the onion
- Can opener
- Large pot (with a lid)
- Strainer, if you will be straining excess fat from ground beef (optional)
- Ladle or large spoon
- 2 lbs lean ground beef. I normally use 80% lean ground chuck. You can use more or less. Depending on your preference, you can use extra kidney beans and less meat if you wish.
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can petite diced tomatoes, NOT drained
- 1 cup water (or ½ can)
- 1 cup Pace Picante sauce. I use mild or medium. Feel free to spice it up if you prefer!
- 1 sweet onion, diced
- Salt and pepper, to taste
- 1 tbsp Cumin
- 1 tbsp Garlic powder
- Sour cream (optional)
- Shredded cheddar (optional)
- Scallions, chopped (optional)
5 Steps to a Delicious Meal
Prep: Dice the onion. Drain canned kidney beans and corn.
Saute Beef: Turn the stove to a medium-high setting. Place the pot on the stove and add the ground beef and diced onion. Saute, stirring frequently until the beef is fully cooked. I like to add a pinch of salt, a few shakes of cumin, and a sprinkle of garlic powder to the meat and onions as they cook for extra flavor.
Combine: Once the beef is fully cooked, add the corn, kidney beans, and the undrained can of diced tomatoes. Add 1 cup water, the Pace Picante sauce, and the measured portions of cumin and garlic powder. Stir well to combine all ingredients, and bring the contents of the pot to a simmer.
Simmer: Once the chili is heated to simmering temperature, place the lid on the pot, adjust the heat to a low-medium setting, and allow it to simmer for about 20-30 minutes. Stir occasionally and add salt and pepper, to taste.
Serve: Once the chili has simmered and thickened to a desirable consistency, it’s ready to serve or portion into containers for meal prep!
Add Extras (Optional): Top your bowl of chili with shredded cheese, sour cream, and/or chopped scallions, if desired. Calories from these toppings are not included in the macros table above.
I hope you love and enjoy this recipe (over and over again) as much as we have!