Description
A massive, hearty one-pot meal known as ‘Cowboy Chili’ or sometimes ‘Cowboy Soup.’ This crowd-pleasing recipe is loaded with three types of meat—ground beef, sausage, and smoky kielbasa—along with potatoes, beans, corn, and green beans. Simmered in a rich tomato and beer broth seasoned with ranch and chili spices, it is the ultimate comfort food for game days or cold evenings.
Ingredients
Scale
- 1 onion, diced
- 1 lb ground beef
- 1 lb sausage (breakfast or Italian bulk sausage)
- 1/2 box (16 oz) beef broth
- 1 kielbasa sausage ring, chopped
- 6 medium potatoes, diced
- 1 packet chili seasoning mix
- 1 packet dry ranch seasoning mix
- 1 tsp onion powder
- Salt, black pepper, and Tony Chachere’s Creole Seasoning, to taste
- 2 cans (10 oz each) Rotel diced tomatoes with green chilies
- 2 cans (10.5 oz each) tomato soup
- 2 cans (15 oz each) beans (kidney, pinto, or black), drained and rinsed
- 1 can (15 oz) extra sweet corn, drained
- 1 large can (28 oz) green beans, drained
- 1 cup chopped carrots (optional)
- 1 small jar (4 oz) diced green chilies
- 1 can (12 oz) beer (or substitute with remaining beef broth)
Instructions
- In a large pot or Dutch oven over medium heat, sauté the diced onion until soft and translucent, about 5 minutes.
- Add the ground beef and bulk sausage to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Pour in the 16 oz of beef broth and stir to combine.
- Add the chopped kielbasa and cook for about 5 minutes on medium heat.
- Stir in the diced potatoes, chili seasoning packet, ranch seasoning packet, onion powder, salt, pepper, and Tony Chachere’s seasoning.
- Add the Rotel, tomato soup, drained beans, corn, green beans, optional carrots, and diced green chilies. Stir everything together until well mixed.
- Rinse the empty tomato soup cans with a splash of the beer (or extra beef broth) to get the remaining sauce, then pour the rest of the beer into the pot.
- Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking. Cook until the potatoes and carrots are tender.
- Ladle into bowls and serve hot with cornbread, shredded cheese, or sour cream.
Notes
- Beer Substitute: If you prefer not to use alcohol, simply substitute the can of beer with an equal amount of beef broth or water.
- Potatoes: Russet or Yukon Gold potatoes work best for this recipe; peel them if you prefer a smoother texture, or leave skins on for a rustic look.
- Storage: This chili tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serving Suggestions: This is a very thick, stew-like chili. It pairs perfectly with cornbread, Fritos, or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Soup/Stew
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450-550
- Sugar: 6-8 g
- Sodium: 1100-1300 mg
- Fat: 20-25 g
- Saturated Fat: 8-10 g
- Carbohydrates: 35-45 g
- Fiber: 6-8 g
- Protein: 25-30 g
- Cholesterol: 60-80 mg
