Easy Cowboy Chili

This Easy Cowboy Chili Recipe is hearty, flavorful, and made with simple pantry ingredients you probably already have on hand. Ground beef, beans, tomatoes, and bold chili seasoning simmer together to create a rich, comforting bowl of chili that’s perfect for busy weeknights, football season, or anytime you’re craving an easy homemade meal.

One of my favorite things about this recipe is how uncomplicated it is. There’s no long list of ingredients or hours of prep—just a handful of pantry staples that come together in one pot for a satisfying dinner everyone loves. Serve it with cornbread and your favorite toppings, and dinner is done.

Why You’ll Love This Easy Cowboy Chili

• Simple pantry ingredients. Everything you need is easy to find, and you may already have most of it in your kitchen.
• One-pot meal. Less cleanup means dinner is even easier.
• Perfect for feeding a crowd. This hearty recipe serves 8–10, making it great for family dinners, game day, potlucks, or meal prep.
• Easy to customize. Use ground beef or turkey, make it thicker or thinner, and pile on your favorite toppings.
• Even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to.

Ingredients You’ll Need

This easy Cowboy Chili comes together with simple ingredients you can find at just about any grocery store. Chances are, you already have many of them in your pantry!

Ground beef or turkey – I usually make this recipe with lean ground beef (85/15), but ground turkey is a delicious lighter option.

Chili seasoning mix – A packet of chili seasoning keeps this recipe quick and easy. You can also substitute your favorite homemade chili seasoning.

Chili powder – Adds an extra layer of bold chili flavor.

Pinto beans and kidney beans – I like using beans packed in chili sauce because the seasoned liquid adds flavor and helps naturally thicken the chili. Don’t drain them!

Chili-ready tomato sauce – Use one can for a thick, hearty chili or add a second can if you prefer a thinner consistency.

Crushed or diced tomatoes – Either works well, so use whichever you have on hand.

How to Make Cowboy Chili

• Brown the meat. Cook the ground beef or turkey in a large pot or Dutch oven over medium-high heat until no longer pink, about 5–7 minutes. Drain any excess grease if needed.
• Add the remaining ingredients. Stir in the chili seasoning, chili powder, beans (with their liquid), crushed tomatoes, and one can of chili-ready tomato sauce. If you prefer a thinner chili, stir in the second can of tomato sauce.
• Simmer. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally, until the flavors have blended together.
• Serve. Ladle into bowls and top with your favorite chili toppings. Enjoy with cornbread, crackers, or corn chips.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

💡Cetcu Tips

• Brown the meat first. Let the meat cook undisturbed for a few minutes before breaking it into crumbles. This gives it a chance to develop a rich, flavorful browned crust.
• Don’t drain the beans. The liquid in the cans adds flavor and contains natural starches that help thicken the chili as it simmers.
• Adjust the consistency. Use one can of chili-ready tomato sauce for a thick, hearty chili or add the second can if you prefer a thinner consistency.
• Make it your own. If you like extra veggies, sauté a diced onion, green bell pepper, and a couple cloves of minced garlic with the meat before adding the remaining ingredients.
• Give it time. While the chili is ready after about 30 minutes of simmering, the flavor only gets better with a little extra time—and it’s even better the next day!

🍴 What to Serve with Cowboy Chili

A bowl of hearty Cowboy Chili is satisfying all on its own, but I love setting out a variety of toppings so everyone can make it their own. Shredded cheddar cheese, sour cream or plain Greek yogurt, sliced green onions, fresh cilantro, diced avocado, sliced jalapeños, and crunchy corn chips or oyster crackers are all delicious options.

And don’t forget the homemade cornbread ! It’s the perfect side for soaking up every last bite of chili. A simple green salad, loaded twice-baked potatoes, or fresh fruit also makes a great addition to round out the meal.

🥣 Storage & Freezing

I almost always make a big batch because the leftovers are even better the next day! Store cooled chili in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat, warm the chili in a saucepan over medium-low heat or microwave individual servings until heated through. If the chili has thickened in the refrigerator, simply stir in a splash of beef broth or water until it reaches your desired consistency.

Cowboy Chili freezes beautifully, making it a great meal to have on hand for busy days. Let the chili cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cowboy Chili FAQs

Can I use ground turkey instead of ground beef?

Yes! Lean ground turkey is a delicious lighter option and works just as well in this recipe.

Does Cowboy Chili have beans?

Yes! This Easy Cowboy Chili is made with both pinto and kidney beans. The beans make the chili extra hearty, help stretch the meal to feed a crowd, and create the thick, satisfying bowl of chili everyone loves.

Why is it called Cowboy Chili?

Cowboy Chili is believed to have originated as a hearty meal served by cowboys and chuckwagon cooks on cattle drives in the late 1800s. Cooked over an open campfire, it was a filling, satisfying meal that could feed a hungry crew after a long day on the trail.

Easy Cowboy Chili

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Easy Cowboy Chili is a hearty one-pot recipe made with ground beef, beans, tomatoes, and simple pantry ingredients. Perfect for busy weeknights, game day, or feeding a crowd.

Ingredients

• 2 pounds (lean 85/15) ground beef or turkey
• 1 (1.25 ounce) package chili seasoning mix (or make your own chili mix)
• 2 tablespoons chili powder
• 1 (15.5 ounce) can pinto beans (in chili sauce)
• 1 (15.5 ounce) can kidney (in chili sauce)
• 1-2 (8 ounce ) cans chili ready tomato sauce
• 1 (15 ounce) crushed or diced tomatoes

Instructions

1. Brown meat in a large pot on medium high heat cook over until no longer pink, about 5-7 minutes. Drain fat, if needed
2. Stir in remaining ingredients. Bring to a boil.
3. Cover. Reduce heat and simmer at least 30 minutes stirring occasionally.

Notes

Don't drain the beans. The seasoned liquid adds flavor and helps naturally thicken the chili.

Optional vegetables: If desired, sauté one diced onion, one diced green bell pepper, and 2 teaspoons minced garlic with the meat before adding the remaining ingredients.

Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days or freeze for up to 3 months.

Consistency: If the chili thickens after refrigeration, stir in a splash of beef broth or water while reheating.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving: Calories: 288
Total Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Cholesterol: 82mg
Sodium: 225mg
Carbohydrates: 7g
Fiber: 3g
Sugar: 1g
Protein: 27g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.