1-First Step: Prepare and Cook the Ground Beef Cook 2 pounds of 80/20 ground beef over medium heat until it’s no longer pink, which takes about eight minutes. This step helps build flavor by browning the meat evenly, and remember to drain all but one tablespoon of grease from the pot to keep things from getting too oily.

2-Second Step: Sauté the Vegetables Once the beef is set aside, sauté 1 medium diced onion and 1 large diced green bell pepper in the pot until they’re tender, about 8-10 minutes. Then, add 2 teaspoons of minced garlic and cook for 30 seconds to release its aroma, creating a flavorful base for the rest of the ingredients.

3-Third Step: Combine All Ingredients Return the cooked ground beef to the pot and mix in 1 (15.5 ounce) can of pinto beans (rinsed and drained), 1 (15.5 ounce) can of dark red kidney beans (rinsed and drained), 3 (14.5-ounce) cans of diced tomatoes with juice, 1 (1.25 ounce) package of chili seasoning mix, 2 tablespoons of chili powder, and 2 (14.4 ounce) cans of beef broth. Stir everything well to blend the flavors, adapting as needed for dietary preferences like using vegetable broth instead.

4-Fourth Step: Simmer the Mixture Bring the entire mixture to a boil over medium heat, then reduce to medium-low, cover, and let it simmer for two hours, stirring occasionally. This low-and-slow cooking allows the flavors of the Cowboy Chili to meld together, making it tender and rich adjust simmering time if using substitutions for better texture.

5-Final Step: Season and Serve After simmering, season with salt and pepper to taste and serve hot with your favorite toppings like cheese or sour cream. This finishing touch enhances the hearty nature of the Cowboy Chili, and it’s ready to enjoy after about 2 hours and 18 minutes total, serving up to 6 people for a cozy meal.