Cowboy Chili in a Cast Iron Soup Pot
Experience the rustic flavors of the Wild West with this Cowboy Chili, featuring ground beef, kidney beans, and zesty tomatillos. Cooked to perfection in a Bayou Classic 6-qt Cast Iron Soup Pot, this robust one-pot meal is infused with chili spices for an unforgettable taste that warms the soul and satisfies the hunger of cowboys and city folks alike.
ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) spicy tomatillos, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 cup beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish (optional)
steps
- 1.
In the Bayou Classic 6-qt Cast Iron Soup Pot, heat olive oil to medium heat.
- 2.
Add the diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4.
Add the ground beef, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.
- 5.
Drain any excess fat, then sprinkle in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
- 6.
Pour in the diced tomatoes, kidney beans, chopped tomatillos, and beef broth. Mix well.
- 7.
Bring the mixture to a simmer, then cover and reduce heat to low. Cook for about 30-45 minutes, stirring occasionally.
- 8.
Adjust seasoning as necessary and serve hot, garnished with fresh cilantro if desired.
