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 Soukup 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:
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More About This Recipe
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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