Kowboy Chilli Recipe (Edit recipe)

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This rich, hearty chili is layered with deep, slow-simmered flavor and a subtle smoky kick. Savory meats, tender beans, earthy mushrooms, and sweet potato come together in a robust tomato base, balanced with warming spices and a touch of dark chocolate for depth and richness. Finished with tangy Kowboy Sauerkraut, each bowl delivers bold flavor, comforting warmth, and a boost of gut-friendly probiotics. Customizable with your favorite toppings and easily made vegetarian, this chili is the perfect cozy meal for gathering, sharing, and savoring.

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PREP TIME

25 minutes

COOK TIME

1 hour

INGREDIENTS

19

Serves: 2-8

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion
1 whole Red Bell Pepper
4 clove Garlic
2 whole Jalapeño Pepper, seeded and minced (optional for extra heat)
2 Tbsp Tomato Paste
2 Tbsp Chili Powder
1 Tbsp Organic Ground Cumin - The Spice Lab
2 tsp Smoked Paprika
1 tsp Oregano, Dried
0.5 tsp Chipotle Powder, or to taste
0.25 tsp Cayenne Pepper
1 Salt and Pepper, to taste

Meat & Protein

1 lb Ground Beef, 80/20 - Bachman Family Farms
0.5 lb Italian Sausage, Mild, casings removed
1 cup Black Beans, dried black beans soaked obernight (or 2 cans, drained)
1 cup Kidney Beans, soaked overnight or 2 cans, drained
1 cup Pinto Beans, dried, soaked overnight, or 2 cans, drained

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Beans (if using dried):
If using dried beans, cook them separately until tender (about 1–1.5 hours).
Reserve some cooking liquid.
If using canned beans, drain and rinse.
Make the Chili:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add ground beef and Italian sausage. Cook, breaking up meat with a spoon, until browned and cooked through, about 8–10 minutes.
Remove excess fat if needed, leaving about 2 tablespoons in the pot.
Add diced onion and bell pepper to the same pot. Cook for 5–7 minutes until softened.
Add minced garlic and jalapeños. Cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, letting it caramelize slightly.
Add all the spices (chili powder, cumin, smoked paprika, oregano, chipotle powder, cayenne). Cook for 30 seconds until aromatic.
Add mushrooms and cook until they release their moisture and start to brown, about 5–6 minutes.
Pour in the beer (if using) and scrape up any browned bits. Let it simmer for 2–3 minutes.
Add crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, and apple cider vinegar.
Add the cooked beans and cubed sweet potato. Bring to a boil, then reduce heat and simmer for 45–60 minutes, stirring occasionally.
Add corn kernels in the last 10 minutes of cooking.
Stir in the dark chocolate and let it melt completely. This adds richness and balances the acidity.
Taste and adjust seasoning with salt, pepper, and additional spices as needed.
Serve:
Ladle the chili into bowls and top generously with Kowboy Sauerkraut.
The tangy, fermented kraut with cumin and pepper notes adds incredible flavor and beneficial probiotics.
Add other toppings as desired:
Avocado slices
Fresh cilantro
Lime wedges
Shredded cheese
Sour cream
Crushed tortilla chips
Skip the meat to make it vegetarian!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2146
Fat:	86 g
Carbohydrates:	172 g
Protein:	145 g
Cholesterol:	244 g
Sodium:	1598 mg
Fiber:	64 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.