Cowboy Chilli from Red Dead Redemption
Cowboy Chilli from Red Dead Redemption
Ingredients
For the Chilli
- 500 g ground beef
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, sliced (remove seeds for less spice, optional)
- 1 can diced tomatoes, 400g
- 1 can kidney beans, 400g, drained & rinsed
- 1 can black beans, 400g, drained & rinsed
- 250 ml beef broth
- 2 tablespoons chilli powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, (optional)
- to taste salt
- to taste pepper
For Serving (optional toppings)
- cornbread
- sour cream
- shredded cheese
- fresh cilantro
Instructions
- 1
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add 500g of ground beef and cook until browned, breaking it up with a spoon.
⏱️ 8 min
- 3
Drain any excess fat from the pot.
⏱️ 2 min
- 4
Add the chopped onion, minced garlic, chopped red bell pepper, chopped green bell pepper, and sliced jalapeño to the pot.
⏱️ 3 min
- 5
Sauté for 5-7 minutes until the vegetables soften.
⏱️ 7 min
- 6
Stir in the diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and beef broth.
⏱️ 2 min
- 7
Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using).
⏱️ 1 min
- 8
Season with salt and pepper to taste.
⏱️ 1 min
- 9
Bring the mixture to a simmer, then reduce the heat to low.
⏱️ 5 min
- 10
Cover the pot and cook for at least 30 minutes, or up to 2 hours for a richer flavour. Stir occasionally to prevent sticking.
⏱️ 30 min
- 11
Serve the chili hot with your favorite toppings such as cornbread, sour cream, shredded cheese, and fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Chilli from Red Dead Redemption
For the Chilli
- 500 g ground beef
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, sliced (remove seeds for less spice, optional)
- 1 can diced tomatoes, 400g
- 1 can kidney beans, 400g, drained & rinsed
- 1 can black beans, 400g, drained & rinsed
- 250 ml beef broth
- 2 tablespoons chilli powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, (optional)
- to taste salt
- to taste pepper
For Serving (optional toppings)
- cornbread
- sour cream
- shredded cheese
- fresh cilantro
Instructions
- 1
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add 500g of ground beef and cook until browned, breaking it up with a spoon.
⏱️ 8 min - 3
Drain any excess fat from the pot.
⏱️ 2 min - 4
Add the chopped onion, minced garlic, chopped red bell pepper, chopped green bell pepper, and sliced jalapeño to the pot.
⏱️ 3 min - 5
Sauté for 5-7 minutes until the vegetables soften.
⏱️ 7 min - 6
Stir in the diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and beef broth.
⏱️ 2 min - 7
Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using).
⏱️ 1 min - 8
Season with salt and pepper to taste.
⏱️ 1 min - 9
Bring the mixture to a simmer, then reduce the heat to low.
⏱️ 5 min - 10
Cover the pot and cook for at least 30 minutes, or up to 2 hours for a richer flavour. Stir occasionally to prevent sticking.
⏱️ 30 min - 11
Serve the chili hot with your favorite toppings such as cornbread, sour cream, shredded cheese, and fresh cilantro.
⏱️ 2 min