Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes)
Cowboy Chili is packed with southwestern flavor and enough kick to knock your boots off. It's a chili the whole family will love!
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
Serving: 1 | Calories: 394cal | Carbohydrates: 30g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 1884mg | Sugar: 6g | Fiber: 11g | Calcium: 80mg | Iron: 6mg