Cowboy Chili

So there’s a great debate out on chili… beans or no beans?

I say you go ahead and throw in whatever you like! For me, I’m sure going to put beans in because I grew up on ’em and they give chili a good heartiness. I’d usually make this dish on a cool day and serve it up at noon time to warm those cowboys up after a chilly morning gathering cows. Serve it up with some cornbread and you’ve got a full meal that will stick to your ribs! We use our green chile chipotle relish in it (available here) or you can add chipotle peppers or anything you like to give it a kick!

Kent Rollins’ Famous Cowboy Chili

Cowboy Chili

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Ingredients

  

• 2 pounds ground beef wild game, chunk meat, etc.
• 1 large yellow onion chopped
• 2 10 oz. cans Rotel (we used chunky), drained
• 1 Rotel can water
• 1 15 oz can tomato sauce
• 1 16 oz can kidney beans, drained (or your bean choice)
• Green Chile Chipotle Relish (available https://kentrollins.com/shop-1 or 3 - 4 chipotle peppers in adobo sauce chopped or to taste
• 1/3 cup chile powder
• ½ tsp cumin
• 2 tsp oregano powder
• 2 tsp paprika or smoked paprika
• 2 tsp salt
• 3 tsp minced garlic

Instructions

 

• In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
• Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
• Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
• Serve warm with cheese, onions, sour cream, etc.

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