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Best Cowboy Chili

Best Cowboy Chili

Hearty, smoky cowboy-style chili with beef chunks, bacon, and bold spices — tender, flavorful classic.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8

Ingredients
  

  • Meat & Base:
  • 4 lbs 1.8 kg beef chuck roast, cut into 1-inch cubes
  • 8 slices thick-cut bacon chopped
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 –4 jalapeños or serranos seeded & diced (adjust heat)
  • Liquids & Tomatoes:
  • 1 bottle 12 oz dark beer (or beef broth)
  • 2 cups 480 ml beef broth
  • 1 can 28 oz fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • Spices:
  • 3 tbsp chili powder New Mexico or ancho
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp oregano Mexican if possible
  • 1 tsp ground coriander
  • 1 tsp kosher salt adjust at end
  • ½ tsp black pepper
  • ½ tsp cayenne optional extra heat
  • 1 cinnamon stick or pinch ground cinnamon secret depth
  • Optional Beans:
  • 2 cans 15 oz each pinto or kidney beans, drained (for non-Texas version)
  • Garnish:
  • Shredded cheddar
  • Sliced jalapeños
  • Chopped cilantro or green onions
  • Sour cream
  • Lime wedges

Instructions
 

  • Crisp bacon → sear beef cubes.
  • Sauté veg + bloom spices.
  • Deglaze with beer → add tomatoes + broth.
  • Low simmer 2½–3 hrs until tender.
  • Serve loaded with toppings.

Notes

  • Sear deep = max flavor
  • Low & slow = fall-apart tender
  • No beans = authentic Texas
  • Freezes 4 months
  • Day 2 = even better