Southwest Cowboy Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the beef until it's no longer pink.
• STEP 2.Add onions, garlic, and bell peppers to the pot and cook until they are softened.
• STEP 3.Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for another minute to toast the spices.
• STEP 4.Add the diced tomatoes, tomato sauce, beef broth, and kidney beans to the pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally.
• STEP 5.Taste and adjust the seasoning with salt and pepper if needed.
• STEP 6.Serve the Southwest Cowboy Chili hot, garnished with shredded cheese, sour cream, and chopped cilantro.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can brown the beef in batches instead of overcrowding the pot.
• If you prefer a spicier chili, you can add more cayenne pepper or even some chopped jalapenos.
• This chili tastes even better the next day, so consider making it ahead of time and reheating it when you're ready to serve.

Storage and Serving

• Serve the Southwest Cowboy Chili with cornbread or crusty bread for a complete meal.
• You can also top it with diced avocado, sliced green onions, or a squeeze of lime juice for added freshness.
• Leftover chili can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.