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cowboy chili recipe Charred Corn and Pinto Confetti
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This cowboy chili recipe with charred corn and pinto beans offers a deeply satisfying and hearty meal, filling the house with smoky spices and sweet corn aromas. It is an easy dinner idea for busy weeknights, perfect for a family-friendly meal or for meal prep.
Ingredients
- 1.5 lbs ground beef (85/15 recommended for flavor)
- 1 x 28-ounce can crushed tomatoes
- 1 x 14.5-ounce can diced tomatoes
- 2 x 15-ounce cans pinto beans (rinsed and drained)
- 2 cups fresh corn kernels (from 2–3 ears)
- 1 medium yellow onion (chopped)
- 1 medium green bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1 cup beef broth
- Salt (to taste)
- Black pepper (to taste)
- Fresh cilantro (for garnish)
Instructions
- Brown the Beef: Heat a large pot or 5-quart Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until it is deeply browned and no pink remains (about 5-7 minutes). Drain any excess fat.
- Sauté Aromatics: Add chopped onion and bell pepper to the pot. Cook until they soften and become translucent (about 5 minutes), stirring occasionally. Stir in minced garlic and cook for just 1 minute until wonderfully fragrant.
- Build the Flavor: Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, letting the spices toast gently until they release their warm, earthy scents. (If the pot looks too dry, splash in a tablespoon of beef broth to prevent burning the spices.)
- Simmer the Chili: Pour in the crushed tomatoes, diced tomatoes, rinsed pinto beans, and beef broth. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 20-30 minutes, stirring occasionally, allowing all the rich flavors to meld and deepen.
- Char the Corn: While the chili simmers, char the fresh corn kernels. You can do this under your oven’s broiler (on a sheet pan) or in a dry, very hot cast-iron skillet. Cook until the kernels are lightly browned, tender-crisp, and have a beautiful smoky aroma (about 5 minutes), tossing frequently.
- Finish & Serve: Stir the charred corn into the chili just before serving. Taste and season with salt and freshly ground black pepper to your liking until the flavors sing. (For a spicier take, add a pinch of cayenne pepper with the spices.)
Notes
Use a 5-quart Dutch oven for best simmering and easy cleanup. For a lighter twist, substitute lean ground turkey for beef. You can swap pinto beans for black beans or kidney beans. For a spicier chili, add a pinch of cayenne pepper with the other spices. Leftovers store well for quick meals throughout the week.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 25 mg
Keywords: cowboy chili, beef, pinto beans, charred corn, hearty, weeknight, easy, Dutch oven, family-friendly, comfort food
