Cowboy Chili and Baked Bean Pot Recipe

Name: Cowboy Chili and Baked Bean Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 6 slices smoky bacon, chopped, optional; 1 1/2 pounds coarse-ground sirloin; 2 Idaho or russet potatoes, peeled and chopped; 1 large onion, chopped; 2 Fresno chile peppers, sliced; 1 carrot, peeled and chopped; 4 cloves garlic, chopped; 2 tablespoons chile powder; 1 large fresh bay leaf; Kosher salt and freshly ground black pepper; 1 (12-ounce) bottle beer; 4 cups beef stock; 1/4 cup thick Worcestershire sauce; 1 (16-ounce) can baked beans; 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes; Scallions, thinly sliced on an angle for topping

Servings: persons

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping

1
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
2
Add the bacon, cook until browned, and remove with slotted spoon.
3
Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf.
4
Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
5
Add the beer and stir about 2 minutes, or until the beer almost cooks out completely.
6
Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili.
7
Cool and store for make-ahead meal.
8
Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching.
9
Serve in shallow bowls topped with green onions.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 6 slices smoky bacon, chopped, optional, 1 1/2 pounds coarse-ground sirloin, 2 Idaho or russet potatoes, peeled and chopped, and more.

Yes, Cowboy Chili and Baked Bean Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cowboy Chili and Baked Bean Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions