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Cowboy Chuckwagon Chili is more than just a meal; it’s a flavorful journey into the heart of American cowboy culture. Born out of necessity on the open range, this dish embodies the spirit of the rugged frontier, where hearty, nourishing meals were essential to keep cowboys fueled for long days of herding cattle and traversing vast landscapes. The chuckwagon, a mobile kitchen used by cowboys, served as the backdrop for many communal meals, and chili quickly became a staple for its simplicity, satisfying nature, and ability to feed a crowd.

My hubby can't get enough of this cowboy recipe! Truly 5 stars!

Discover the heartwarming flavors of Cowboy Chuckwagon Chili, a dish rooted in American cowboy culture. This hearty chili combines ground meat, vibrant vegetables, and a mix of spices for a crowd-pleasing meal. Perfect for any occasion, it's easy to customize for meat lovers or vegetarians alike. Gather around and enjoy this comforting classic that nourishes both body and spirit. #ChiliRecipes #CowboyCuisine #ComfortFood #Foodie #CookingAtHome
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

2 tbsp tomato paste

2 cups beef or vegetable broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn (frozen or fresh)

1 cup shredded cheddar cheese (for topping)

Fresh cilantro, chopped (for garnish)

Optional: Sour cream or avocado slices for topping

Instructions
 

In a large pot, heat a splash of oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the ground beef or turkey to the pot. Cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary.

        Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices.

          Pour in the diced tomatoes with their juices, broth, kidney beans, black beans, and corn. Mix well and bring the chili to a simmer.

            Reduce the heat to low, cover, and let it simmer for about 30-45 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

              Taste and adjust the seasoning as needed. If you want more heat, add a dash of cayenne or hot sauce.

                Serve hot, topped with shredded cheddar cheese, cilantro, and optional sour cream or avocado slices.

                  Prep Time: 15 min | Total Time: 1 hr | Servings: 6-8