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Cowboy Chili

Author: Mary DiSomma

The best part of my cowboy slow cooker chili is the time it gives back to me to spend with those I love. Now that my kids are grown, I treasure recipes where I can enjoy my company without spending time in the kitchen, missing out on little moments. 

Cowboy Chili

Cowboy Chili

Classic cowboy slow cooker chili is easy to make and ideal for hosting family during your favorite football games!

Yield
6
Prep Time
25 minutes 25 min
Cook Time
8 hours 8 hrs
Total Time
8 hours 25 minutes 8 hrs 25 min

Ingredients

For the Chili

For the Toppings

Instructions

  1. In a Dutch oven or heavy skillet, cook the bacon until crisp. Remove the bacon and place on a paper towel-lined plate. Set aside for chili garnish. Remove all but 2 tablespoons of bacon fat. Reserve the bacon fat in case you need a little more while searing the meat and sautéing the vegetables.
  2. Now start preparing the meat. Cut the meat into 2-inch pieces and pat the pieces dry using a paper towel.
  3. Using the same Dutch oven or heavy skillet used for the bacon, heat the 2 tablespoons of bacon fat on medium-high heat. Working in batches, sear the meat for 1 to 2 minutes on each side to brown. If needed, feel free to add a little more of the bacon fat. As you cook the meat, remove the pieces after browning and transfer them to your slow cooker.
  4. Reduce the heat and add the onion and green peppers. Cook the vegetables until softened, stirring now and then. This will take about 3 to 4 minutes. Now add the minced garlic and cook for another minute.
  5. Add the brown sugar, spices, and tomato paste, and stir to combine. Now, add the crushed tomatoes and tomato sauce. Reduce the heat and simmer for 3 minutes.
  6. Transfer the tomato mixture into the slow cooker over the meat. Stir in the beans and beef broth. Gently stir to make sure all the meat is nicely coated with sauce.
  7. Cover the slow cooker and turn to high heat for 3 to 4 hours or low heat for 6 to 8 hours. Serve with the optional toppings!
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Cowboy Chili

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Ingredient Tips

Steak and venison are both great choices. This recipe is a family favorite and is a big hit with my husband, Billy. My original recipe calls for steak, but my husband is an avid hunter so our freezer is always stocked with venison. Venison is extremely lean and it lends itself well to a slow cooker so sometimes I sub it in for the steak. You can use any meat you choose for chili, really. I like to save the bacon fat in this recipe and use it to sear the rest of the meat for a rich, fatty flavor. 

Preparation + Preservation Tips

It can be cold in the Midwest, so this recipe hits the spot when we’re gathered in the winter months too. I love how easy it is to set the slow cooker out on the table, keeping it plugged in and warm, while my guests self-serve what they want. Making this in the slow cooker is amazing because it allows you to make the chili in advance—even the night before—so you can feed the ones you love something hearty and warm while keeping up with all of the action!

I like to add a spread of different toppings around the slow cooker, too—things like bacon bits, diced avocado, jalapeños, green onions, cheese, and sour cream—so my guests can dress up their bowl however they like. Chili is also great with chips, bread, or crackers on the side for a classic dippable experience!

I personally love to serve this recipe with my Traditional Homemade Cornbread Muffins . The sweetness of cornbread with the richness of the chili is one of the coziest combinations! 

Mary’s Traditional Homemade Cornbread Muffins→

Extra Tips

Spicy Cranberry Baked Chicken Wings→

Bloody Mary Deviled Eggs→

Creating a Bloody Mary Bar with Easy Bloody Mary Mix and Salt Rim How-to→

French Dip Roast Beef Sliders→

Chicken Tinga→

Mary’s Favorite Guacamole→

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