Quick Draw Cowboy Chili
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Cowboy Chili is packed with southwestern flavor and enough kick to knock your boots off. And you better believe it’s a chili the whole family will love! This three bean chili goes from prep to plate in just 25 minutes, perfect for busy weeknights.
Cowboy Chili
Cowboy up! It’s chili time! This is Chad’s favorite chili.
I created this cowboy chili recipe with one thing in mind… making it “stick to your bones good.”
Well, apparently it is “Stupid Good” according to the men that have tried it! I guess maybe that means it is so good, you can’t quite come up with the words to describe it.
With two types of meat and three bean varieties, this is definitely a hearty cowboy chili. It’s packed with southwestern flavor and a little kick — a surefire way to knock your boots off.
What makes it extra special is the spicy chorizo, which is also tasty in this Mexican corn skillet or a savory breakfast casserole.
So thick you can eat it with a fork. So good we are out already. So fast I am making it again tomorrow. This three bean chili goes from prep to plate in 25 minutes!
Ingredient Notes and Substitutions
- Ground Beef – Opt for a lean blend so there isn’t too much grease.
You can also swap in ground turkey or chicken if you prefer, though you may want to increase the amount of spices. - Chorizo – This spicy pork sausage adds plenty of kick and has the most incredible flavor.
Hot Italian sausage is the closest substitute, or you can replace it with more ground beef if needed. - Beans – You’ll need three different kinds to make this cowboy chili recipe — kidney beans, black beans, and ranch-style beans.
Drain and rinse the first two, but dump the third kind right in. There’s loads of flavor in the sauce!
If you can’t find ranch-style beans, substitute a can of chili beans, which is just red or pinto beans in a chili sauce. - Chiles in Adobo – These are smoked and dried jalapenos packed in a sweet and tangy sauce. You’ll need both the peppers and some of the sauce from the can.
- Onion & Garlic – Our savory flavor makers! Instead of chopping up the onion, grate it along with the garlic.
It will distribute more evenly throughout your cowboy chilli, and you won’t have to worry about biting into a bigger chunk. - Canned Tomatoes – Use a large can of tomato sauce to create the savory broth, then add tomato paste for loads of concentrated flavor. It also helps thicken the whole pot!
- Seasonings – We’ve got all the favorites for cowboy chili here!
Chili powder, which is a blend of spices not to be confused with ground peppers, plus dried oregano, cumin, salt, and pepper.
I also like to add a dash of ground cinnamon for extra warmth.
Tips and Tricks to Make Perfect Three Bean Chili
- Don’t just dump everything in a pot.
Take the type to cook each ingredient as directed to create the best texture and really develop the flavors!
You’ll also lock in the juices when browning the meat so it comes out perfectly tender instead of dry and crumbly.
- Simmer longer for even more flavor.
All it really needs is about 10 minutes, which is why this recipe is great when you need something fast.
But you can certainly simmer your chili for longer, up to 30 or 40 minutes. More than that and you’ll lose too much liquid and cause the dish to dry out!
- Bulk it up even more with veggies.
Dice up some mushrooms or bell peppers and sauté them with the onion. It’s a great way to sneak in some vegetables without anyone knowing too!
Because of the extra ingredients, you’ll likely need some more liquid. Instead of adding more tomato sauce, stir in some beef or vegetable broth until the consistency is just right.
Prep Ahead
- Grate onion and garlic
- Drain and rinse black beans and kidney beans
- Remove casings from chorizo
- Dice chipotle chiles
- Measure out spices
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Serving Suggestions
What is a cowboy chilli without a skillet of cornbread to go with it? I’ve also got a recipe for cornbread muffins if you plan on feeding a crowd.
Your cowboy might protest, but I like to add a big salad or some veggies to the table just to balance out this hearty dish.
Air fryer green beans are ready in a flash, but you can’t go wrong with some creamed spinach either.
Treat everyone to some warm chocolate chip cookies at the end of the night and no one will go to bed hungry!
Storing and Reheating Cowboy Chilli
Leftovers keep really well, about 4 days in the refrigerator or up to 3 months in the freezer! Store in an airtight container and thaw frozen chili in the fridge overnight.
Reheat three bean chili in a saucepan on the stove, stirring frequently so it doesn’t scald on the bottom.
You can also warm individual bowls in the microwave — heat in 30-second bursts, stirring between each.
Cowboy Chili Recipe FAQ
The difference is in the amount of meat! A typical cowboy chilli recipe has at least two pounds of meat (ours has three!) and plenty of beans.
It needs to be extra hearty and packed with protein to keep hungry cowboys full and give them plenty of energy for a hard day’s work.
Sure! You’ll still need to get it started in a skillet — sauté the onion and garlic, add the chiles and adobo sauce, and brown the ground beef and chorizo with the spices.
Transfer all of that to the slow cooker, then stir in the beans, tomato sauce, and tomato paste. Cook on Low for 6-8 hours or on High for 3-4 hours.
There are so many to choose from! Shredded cheese, sour cream, and green onions are my top picks, but here are a few more ideas:
Corn chips
Tater tots
Red onion
Avocado
Cilantro
Pickled jalapenos
Black olives
If you’re feeding a crowd, have everything out on the table so each person can customize their own bowl.
Enjoy!
With love, from our simple kitchen to yours.
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Other Hearty Soup Recipes
Quick Draw Cowboy Chili
Ingredients
- 2 tablespoons olive oil, extra virgin
- 1/2 medium yellow onion, grated
- 4 garlic cloves, pressed or grated
- 4 chipotle chiles, diced (from chipotle peppers in adobo sauce)
- 2 tablespoons adobo sauce, from chipotle peppers in adobo sauce
- 1 pound chorizo, casings removed
- 2 pound lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 32 ounces tomato sauce
- 15 ounce can ranch style beans
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 6 tablespoons tomato paste
Instructions
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add chipotles and adobo sauce, stir to combine. Add chorizo, break it up with a wooden spoon, and cook stirring frequently until the chorizo starts to brown. Add beef, chili powder, oregano, cumin, cinnamon, salt and pepper. Stir to combine. Break beef up with a wooden spoon and stir frequently until beef and chorizo are cooked through, about 4-6 minutes.
- Add tomato sauce, beans and tomato paste. Stir to combine well. Bring to boil, reduce to simmer for 10 minutes.
- Serve with your choice of toppings; corn bread, fresh oregano, and Colby Jack cheese are perfect with this chili.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012, updated and republished January 2025
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great food as always
I'm so in the mood for chili and soup, this looks wonderful Donna and even better that you can make it so quickly!
It doesn't get much better than this. Thanks for all the great dishes!
Perfect for National Chili month.
Soup and chili are my favorite foods! Pinned!!
A FANTASTIC chili in less time than I thought was possible! The flavors are so good!