Spicy Cowboy Chili Recipe

Name: Spicy Cowboy Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic bulb; 2 to 3 tablespoons olive oil, divided; 2 dried ancho chilies; 2 dried chipotle chilies; 1 bottle (12 ounces) dark beer; 3 pounds beef stew meat, cut into 3/4-inch pieces; 2 large onions, chopped; 3 cans (16 ounces each) kidney beans, rinsed and drained; 3 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cans (8 ounces each) tomato sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon chili powder; 1 teaspoon pepper; 1/2 teaspoon salt; Shredded cheddar cheese, optional

Servings: persons

1 whole garlic bulb
2 to 3 tablespoons olive oil, divided
2 dried ancho chilies
2 dried chipotle chilies
1 bottle (12 ounces) dark beer
3 pounds beef stew meat, cut into 3/4-inch pieces
2 large onions, chopped
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
Shredded cheddar cheese, optional

1
Preheat oven to 425u00b0. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork.
2
Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes.
3
In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef.
4
Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese.

1827

kcal

Calories

111

Fat

103

Carbs

122

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 whole garlic bulb, 2 to 3 tablespoons olive oil, divided, 2 dried ancho chilies, 2 dried chipotle chilies, and more.

Yes, Spicy Cowboy Chili 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!

Spicy Cowboy Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions