Cowgirl Chili

You’re probably wondering what in the heck is Cowgirl Chili.  Well, in our house, the girls out number the boys 3 to 1.  So when my two gals and I are developing new family friendly or college friendly meals, they like to “personalize” the recipes with a bit of girl power.

Not that boys wouldn’t love this chili, but this particular recipe was inspired by my youngest gal’s love of all things spicy, not to mention her intense love of chocolate.   An ounce of dark chocolate is the last ingredient stirred into this rich and decadent chili.

So boys beware, you’re gonna love Cowgirl Chili.  And parents, if you have a house full of boys you’re more than welcome to re-name the recipe in honor of your little Cowboys!   Yee Haw!


1 lb natural or organic ground beef or Isernios ground chicken

1 large yellow onion, chopped

4 large cloves garlic, finely chopped

1 teaspoon Chipotle chili powder

1 teaspoon ground cumin

½ teaspoon black pepper

1 teaspoon kosher salt

2 15oz cans fire roasted diced tomatoes (I like Muir Glen)

2 15 oz can organic black beans, drained and rinsed

1 15 oz can organic kidney beans, drained and rinsed

1 12oz bottle of beer (dark tastes best, but whatever is in your frig will do)

1 oz square bittersweet chocolate, chopped

Condiments: sour cream, sliced avocados, shredded cheddar cheese, green onions and tortilla chips


Heat a large stock pot on medium high heat and brown the meat.  Once the meat has been nicely browned, add the onion and garlic.  Cook until the onion has softened, about 5 minutes.  If the beef has rendered too much fat, drain off all but one tablespoon.

Next, stir in the chili powder, ground cumin, salt, pepper, tomatoes, and beans.  Add the beer and bring to a boil over medium high heat.  Reduce the heat to low, cover and let it simmer for about 15-30 minutes.  If the chili needs to be thinned, add about ½ cup chicken or vegetable broth to the chili.  Before serving, stir in the 1 ounce square of chocolate until it has fully incorporated into the chili.

Serve in bowls and garnish with shredded cheddar, sour cream, green onions, avocado slices and tortilla chips.

Options:  For a less spicy chili, decrease the chipotle chili powder to ½ teaspoon.  If you can’t find chipotle chili powder, add one diced canned chipotle in adobo.  Chipotle in Adobo sauce can be found in the Mexican food section of your local market.  Chipotle Chili powder can be found at most local grocers, or specialty markets in the spice aisle.

This can also be a tasty vegetarian chili.  Try preparing this without the ground beef or chicken and use an extra can or two of white or red kidney beans, pinto beans or black beans.

Slow Cooker method:  Prepare the chili as directed and then transfer to a slow cooker.  Let it simmer on low for 4-5 hours.  The longer this chili simmers the deeper the flavors become.  It’s even better the next day, so feel free to prepare this recipe in advance.  Keep it in the frig for up to three days, freeze for up to three months.



  1. foodfunfamily says:

    Love that you add chocolate, so do I. At first folks thought I was crazy, especially my Southern family members, but it adds such a nice subtle flavor that I notice, especially when it’s not there.
    Jada @ Food. Fun. Family

    • easyeverydaygourmet says:

      Life is so much better with a little chocolate! Don’t ya think? Honestly, ever since the movie Chocolat, I’ve been inspired to use chocolate in every recipe possible. I too grew up in the South! Love your blog Jada! I’ll have to check some of your yummy and creative recipes!

I'd love to hear from you!

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