Mexican Cowboy Chili
Hearty smoky chili with chipotle, ground chuck, beans, and cilantro. Make ahead, freeze, and tweak heat to taste.
This meaty recipe is fit for a real vaquero. Smokey chiles and ample ground beef chuck make for a hearty and savory stew. It won 1st place at the 6th Annual FFLA Chili Bowl in 2017.
Submitted by: Chuck from New Lenox, IL
Yield: Around 15 pounds
- Brown and drain 4 to 5 pounds of ground chuck, then combine with sautéed peppers, onion, garlic, cilantro, beans, tomatoes, chipotle in adobo, and spices.
- Simmer 2 to 5 hours so flavors meld. Add lime at the end and salt about 30 minutes before serving.
- Adjust heat by cutting back on chipotles or using only adobo sauce. This chili freezes and reheats well.
Preparation Instructions:
Chop Bell Peppers and onion into large chunks.
Mince Garlic .
Finely Chop Cilantro .
Throw sweet corn, bell peppers, onion and garlic into chili pot.
Saute and add salt and pepper.
Cook beef chuck on large skillet. Add salt and pepper when done cooking. Discard grease.
Place meat and cilantro into chili pot once vegetables are cooked.
Drain and and rinse beans. Place all beans into chili pot.
Drain diced tomatoes and place into chili pot.
Mix tomato paste into chili pot.
Finely chop chipotles and pour into chili pot with Adobo Sauce.
Cook on medium for 15 minutes.
Stir in Chili Powder, Chile Con Carne, Paprika, Cumin, Mexican Oregano. Simmer for 2 to 5 hours and stir occasionally.
Squeeze Lime into pot.
Stir Occasionally.
Salt and Pepper about 30 minutes before done.
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More About This Recipe
Top with green onion and sour cream optional. Also serve with tortilla chips.
If you enjoyed this recipe, check out more Mexican recipes here.
Frequently Asked Questions
How spicy is this chili and how can I reduce the heat?
This version can be quite smoky and hot because it uses multiple cans of chipotle in adobo. To lower the heat use fewer chipotles, remove seeds, or add only the adobo sauce. You can also balance heat with dairy toppings like sour cream, a squeeze of lime, or a little sugar or honey.
Can I use a different meat or less meat?
Yes. You can cut the meat amount to suit your needs or swap ground chuck for ground beef with lower fat, ground turkey, or a mix. If you use leaner meat, add a tablespoon of oil when sautéing so the chili does not dry out.
Is there a vegetarian version of this chili?
Yes. Replace the ground chuck with extra beans, lentils, textured vegetable protein, or chopped mushrooms. Add a bit of oil and cook until vegetables are tender, then proceed with the same spices and simmer so flavors come together.
How long should I simmer the chili?
Simmer on medium-low for a minimum of 2 hours and up to 5 hours for deeper flavor. Stir occasionally to prevent sticking. Longer, gentle simmering helps meld the chipotle and spice flavors.
How many servings does this recipe make?
With 4 to 5 pounds of ground chuck plus beans and vegetables, expect about 12 to 16 hearty servings. Serving size depends on appetite and whether you serve sides like chips, tortillas, or rice.
Can I make this ahead or freeze it?
Yes. Cool the chili to room temperature, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Flavors often improve after resting.
Why do you drain the canned beans and tomatoes?
Draining prevents the chili from becoming too watery and keeps a thick, stew-like texture. If you prefer a looser chili, reserve some of the can liquid and add it back a little at a time.
How spicy is this chili and how can I reduce the heat?
This version can be quite smoky and hot because it uses multiple cans of chipotle in adobo. To lower the heat use fewer chipotles, remove seeds, or add only the adobo sauce. You can also balance heat with dairy toppings like sour cream, a squeeze of lime, or a little sugar or honey.
Can I use a different meat or less meat?
Yes. You can cut the meat amount to suit your needs or swap ground chuck for ground beef with lower fat, ground turkey, or a mix. If you use leaner meat, add a tablespoon of oil when sautéing so the chili does not dry out.
Is there a vegetarian version of this chili?
Yes. Replace the ground chuck with extra beans, lentils, textured vegetable protein, or chopped mushrooms. Add a bit of oil and cook until vegetables are tender, then proceed with the same spices and simmer so flavors come together.
How long should I simmer the chili?
Simmer on medium-low for a minimum of 2 hours and up to 5 hours for deeper flavor. Stir occasionally to prevent sticking. Longer, gentle simmering helps meld the chipotle and spice flavors.
How many servings does this recipe make?
With 4 to 5 pounds of ground chuck plus beans and vegetables, expect about 12 to 16 hearty servings. Serving size depends on appetite and whether you serve sides like chips, tortillas, or rice.
Can I make this ahead or freeze it?
Yes. Cool the chili to room temperature, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Flavors often improve after resting.
Why do you drain the canned beans and tomatoes?
Draining prevents the chili from becoming too watery and keeps a thick, stew-like texture. If you prefer a looser chili, reserve some of the can liquid and add it back a little at a time.
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