Kent Rollins Cowboy Chili Recipe
This Kent Rollins cowboy chili recipe is a hearty, smoky pot of ground beef, kidney beans, Ro-Tel tomatoes, and chipotle heat, all cooked in one pot. Pantry staples and a handful of spices make a thick, saucy chili that feeds a hungry crowd and goes great with cornbread.
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
Use chipotle relish or chipotle peppers, not both. Start small and add more heat at the end.
Shortcut: swap the chile powder and dry spices for 3 tablespoons Kent Rollins Chili Seasoning, and taste before adding salt.
The 40 minutes is simmering time only.