This Kent Rollins cowboy chili recipe is a hearty, smoky pot of beef, beans, and chipotle heat that comes together in one pot and feeds a hungry crowd.
Some recipes just feel like a warm blanket, and this one is at the top of my list. It’s the kind of chili I make when the weather turns grumpy and I want the whole house to smell amazing. Fair warning: someone will always ask for seconds.
Table of Contents
Why This Kent Rollins Cowboy Chili Recipe Is a Keeper
Let’s be honest, a good chili doesn’t need to be complicated. This one leans on pantry staples like canned tomatoes with green chiles, tomato sauce, and kidney beans, then builds big flavor with a handful of spices.
The result is a thick, hearty bowl that sits somewhere between a classic homemade chili and a rustic bean soup. It’s saucy, a little smoky, and way more satisfying than it has any right to be for the effort involved.
I also love that it’s flexible. You can use ground beef, chunk meat, or even wild game, and you can dial the heat up or down with chipotle. It’s very much a recipe that rolls with whatever you’ve got on hand.
What Makes It Special
- One-pot cooking: Everything happens in a single large pot or Dutch oven, so cleanup is a breeze.
- Pantry-friendly: Most of the ingredients come from cans and your spice rack.
- Customizable heat: Choose chipotle relish or chopped chipotle peppers in adobo to match your spice level.
- Great for crowds: The recipe makes enough for a family dinner with leftovers to spare.
Kent Rollins Cowboy Chili Recipe
Equipment
- Large pot or 12-inch Dutch oven with lid
- Cutting board
- Chef’s knife
- wooden spoon
- Can opener
- Strainer (for draining)
- Measuring cups and spoons
- Airtight containers (for leftovers)
Ingredients
Meat and Aromatics
- 2 pounds ground beef wild game or chunk meat may be substituted; season with salt and pepper or your favorite seasoning to taste
- 1 large yellow onion chopped; cook until tender with the beef
- 3 teaspoons minced garlic stirred in with the spices
Canned Goods
- 2 cans (10 ounces each) Ro-Tel tomatoes with green chiles drained
- 1 Ro-Tel can (about 10 ounces) water use the empty Ro-Tel can to measure
- 1 can (15 ounces) tomato sauce builds the saucy base
- 1 can (16 ounces) kidney beans drained; another type of bean works too
Heat
- Green Chile Chipotle Relish to taste; or use 3 to 4 chopped chipotle peppers in adobo sauce (pick one, not both)
Chili Seasoning
- ⅓ cup chile powder the backbone of the flavor
- ½ teaspoon ground cumin earthy warmth
- 2 teaspoons oregano powder savory, slightly peppery note
- 2 teaspoons paprika or smoked paprika smoked paprika adds extra depth
- 2 teaspoons salt adjust to taste at the end
Optional Toppings
- shredded cheese, chopped onion, sour cream, extra chile or chipotle relish optional; serve with cornbread
Instructions
Step 1: Brown the Beef and Onion
- Heat a large pot or 12-inch Dutch oven over medium-high heat. Add the ground beef and season with salt and pepper or your preferred seasoning, breaking it into small crumbles as it cooks.
- As the beef starts to brown, stir in the chopped onion. Cook until the beef is fully browned and the onion is tender. Drain off excess grease if there’s a lot.
Step 2: Add the Tomatoes, Beans, and Heat
- Stir in the drained Ro-Tel, the can of water, the tomato sauce, and the drained kidney beans. Add the chipotle relish or chopped chipotle peppers.
Step 3: Season the Pot
- Add the chile powder, cumin, oregano powder, paprika, salt, and minced garlic. Stir thoroughly, then taste and adjust the seasoning.
Step 4: Boil, Then Simmer
- Cover the pot and bring the chili to a boil. Let it bubble for a couple of minutes, then reduce the heat to a gentle simmer.
- Simmer for about 40 minutes, stirring occasionally, until thickened. Let it rest 10 minutes off the heat, then serve hot with your favorite toppings and cornbread.
Notes
Ingredients for Kent Rollins Cowboy Chili
Here’s everything you’ll need, grouped so your grocery run (or pantry raid) is easy. The recipe yields roughly 8 to 10 hearty servings.
| Group | Ingredient | Notes |
|---|---|---|
| Meat and Aromatics | 2 pounds ground beef | Wild game or chunk meat may be substituted |
| Meat and Aromatics | 1 large yellow onion, chopped | Cook until tender with the beef |
| Meat and Aromatics | 3 teaspoons minced garlic | Stirred in with the spices |
| Canned Goods | 2 cans (10 ounces each) Ro-Tel tomatoes with green chiles | Drained |
| Canned Goods | 1 Ro-Tel can of water (about 10 ounces) | Use the empty Ro-Tel can to measure |
| Canned Goods | 1 can (15 ounces) tomato sauce | Builds the saucy base |
| Canned Goods | 1 can (16 ounces) kidney beans | Drained; another type of bean works too |
| Heat | Green Chile Chipotle Relish, to taste | Or use 3 to 4 chopped chipotle peppers in adobo sauce |
| Chili Seasoning | 1/3 cup chile powder | The backbone of the flavor |
| Chili Seasoning | 1/2 teaspoon ground cumin | Earthy warmth |
| Chili Seasoning | 2 teaspoons oregano powder | Savory, slightly peppery note |
| Chili Seasoning | 2 teaspoons paprika or smoked paprika | Smoked paprika adds extra depth |
| Chili Seasoning | 2 teaspoons salt | Adjust to taste at the end |
Ingredient Notes Worth Knowing
The chipotle relish and the chopped chipotle peppers are alternatives, so pick one rather than using both, unless you’re deliberately chasing extra heat. Start small and add more at the end. You can always turn up the fire, but you can’t take it back out.
Want a shortcut? You can skip the chile powder and the individual dry spices and use 3 tablespoons of Kent Rollins Chili Seasoning instead. It’s a handy trick for busy nights, and it keeps the flavor consistent every time.
For the beef, season it with salt and pepper or your favorite seasoning as it browns. The recipe doesn’t set an exact amount of black pepper, so go by taste.
How to Make Kent Rollins Cowboy Chili Step by Step
This is the fun part. Grab a large pot or a 12-inch Dutch oven and let’s get the kitchen smelling like a campfire cookout.
Step 1: Brown the Beef and Onion
Heat your pot over medium-high heat. Add the ground beef and season it with salt and pepper or your preferred seasoning. Listen for that happy sizzle, because that’s flavor building.
As the beef starts to brown, stir in the chopped onion. Keep cooking until the beef is fully browned and the onion is tender and soft. Drain off the excess grease if there’s a lot of it.
Pro Tip: Break the beef into small crumbles as it cooks. Smaller pieces mean every spoonful gets a little bit of everything.
Step 2: Add the Tomatoes, Beans, and Heat
Now stir in the drained Ro-Tel, the can of water, the tomato sauce, and the drained kidney beans. Add your chipotle relish or chopped chipotle peppers right here too.
Everything should look like a rich, red, chunky stew at this point. Honestly, it’s tempting to grab a spoon and taste it right away. Resist, because the best part is still coming.
Step 3: Season the Pot
Add the chile powder, cumin, oregano powder, paprika, salt, and minced garlic. Stir thoroughly so the spices disappear into the sauce and the color deepens.
Take a small taste and adjust the seasoning. If you’re using a ready-made chili seasoning blend, remember it may already be salty, so go easy before adding more salt.
Step 4: Boil, Then Simmer Low and Slow
Cover the pot and bring the chili up to a boil. Let it bubble for a couple of minutes, then reduce the heat to a gentle simmer.
Simmer for about 40 minutes, stirring occasionally. The sauce will thicken, the spices will mellow, and your kitchen will smell unbelievable. That 40 minutes is simmering time only, so plan extra time for browning and bringing the pot to a boil.
Quick Answer: Brown the beef and onion, stir in the canned ingredients and spices, boil for a couple of minutes, then simmer for about 40 minutes.
How to Serve This Cowboy Chili
Ladle the chili into big bowls while it’s piping hot. Then let everyone dress their own bowl, because chili toppings are a love language in my house.
- Shredded cheese
- Chopped onion
- Sour cream
- Extra chile or chipotle relish for heat lovers
Kent Rollins recommends serving this with cornbread for a truly hearty meal, and I couldn’t agree more. Use a warm wedge to scoop up every last drop of sauce. If you like cozy bowls, you might also enjoy this Pepper Belly Pete chili recipe on another chilly night.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Flavor
Brown the beef well before adding anything else. Those deeply browned bits are where a lot of the flavor lives. Don’t rush this step, and don’t overcrowd the pot.
Let the chili rest for 10 minutes off the heat before serving. It thickens slightly and the flavors settle in. And yes, it tastes even better the next day.
Easy Variations
Swap the ground beef for wild game or chunk meat, as the recipe allows. If you want a leaner twist, try a bison chili version using ground bison. Bison cooks quickly, so watch it closely and avoid overcooking.
You can also swap the kidney beans for another type of bean, such as pinto or black beans. Prefer a thinner, brothier result? Add a splash more water until it looks right to you, which makes it closer to a spoonable bean soup.
If you love chunky red chile dishes, you may be curious about Chile colorado. That’s a different dish, usually built on tender chunks of meat in a red chile sauce, but the chunk meat option here gets you a little closer to that cozy feel.
Troubleshooting Common Problems
Too spicy? Stir in a bit more tomato sauce or serve with sour cream and cheese to cool things down. Next time, use less chipotle.
Too thin? Simmer uncovered for the last 10 minutes to let extra liquid cook off. Stir often so it doesn’t stick to the bottom.
Too thick? Add a splash of water and stir. Chili thickens as it sits, so you may need to loosen it when reheating.
Tastes flat? It usually needs a pinch more salt or a bit more chile powder. Taste, adjust, and simmer a few more minutes.
Make Your Own Chili Seasoning Blend
One of my favorite things about this recipe is how simple the spice mix is. Chile powder, cumin, oregano, and paprika are a solid foundation for homemade chili seasoning you can keep in a jar.
If you’d rather skip the measuring, the ready-made chili seasoning shortcut saves time. Either way, you end up with a pot that tastes like it simmered all day.
Storage, Reheating, and No-Waste Kitchen Ideas
Good news: this chili is a champion for leftovers. Cool it down fairly quickly and store it in airtight containers. The general guidance from the USDA on leftovers and food safety is a helpful reference.
| Method | How to Store | How Long It Lasts |
|---|---|---|
| Refrigerator | Airtight container, cooled first | 3 to 4 days |
| Freezer | Freezer-safe containers or bags, leave a little headspace | 2 to 3 months for best quality |
| Individual Portions | Small containers for grab-and-go lunches | Follow fridge or freezer timing above |
How to Reheat Chili
For the best texture, reheat gently on the stove over medium-low heat, stirring often. Add a splash of water if it has thickened too much. If you’re short on time, the microwave works well in short bursts, with a stir between each one.
If you froze it, thaw it overnight in the refrigerator first. Then heat it until it’s steaming hot all the way through.
No-Waste Kitchen Ideas
Leftover chili is basically a head start on the next meal. Here are a few ways to put it to work:
- Spoon it over baked potatoes or hot dogs for a quick chili-topped dinner.
- Stuff it into tortillas with cheese for chili quesadillas.
- Pile it over nachos or tortilla chips for game-day snacking.
- Stir in a little extra water or broth to stretch it into a bean soup lunch.
Looking for something lighter to round out the week? Try this potato and leek soup recipe, or this Valerie Bertinelli favorite soup recipe for another comforting bowl.
If you want to switch up the flavors completely, this coconut curry soup with cilantro is a creamy, fragrant change of pace.
A Quick Note on Other Rollins Chili Recipes
This cowboy chili isn’t the same as Kent Rollins’ Traditional Mexican Chili with Cocoa or his Dark Beer Chili. Those recipes use different flavor profiles and ingredients, so don’t mix up the instructions. Curious about the bigger story of the dish? Read about the history of chili con carne.
Frequently Asked Questions
Can I use a different kind of meat in this Kent Rollins cowboy chili recipe?
Yes. The recipe allows wild game or chunk meat in place of ground beef. Ground bison also works well for a leaner bison chili, but cook it gently so it doesn’t dry out.
Can I swap the kidney beans for another bean?
Absolutely. Another type of bean works just fine, such as pinto or black beans. Just drain them before adding them to the pot.
Should I use chipotle relish or chipotle peppers?
Use one or the other. Both add smoky heat, so choose what you have on hand and start with a small amount. You can always add more at the end to suit your taste.
Can I use ready-made chili seasoning instead of the individual spices?
Yes. The recipe offers a shortcut of 3 tablespoons of Kent Rollins Chili Seasoning in place of the chile powder and individual dry spices. Taste before adding extra salt.
How long does leftover chili last, and can I freeze it?
Cooled chili keeps in the refrigerator for 3 to 4 days in an airtight container. It also freezes well for 2 to 3 months, so it’s perfect for meal prep.
Conclusion
There you have it: a cozy, no-fuss Kent Rollins cowboy chili recipe that’s big on flavor and easy on cleanup. It’s smoky, hearty, and perfect with a warm piece of cornbread on the side.
If you give it a try, I’d love to hear how it turned out. Save it to your Pinterest board so you can find it next chilly night, share your photos, and leave a comment with your favorite toppings or tweaks.
