Cowboys liked their chili thick enough
to set proud on a tin plate.
Chunky Chili
This hearty trail chili was built for long days, cold nights, and hungry cowboys. Thick, meaty, and full of slow‑cooked flavor, it’s the kind of pot that kept the crew coming back for seconds.
Ingredients
2 lbs beef chuck, cut into bite‑sized chunks
1 large onion, chopped
3 cloves garlic, minced
1–2 fresh jalapeños, chopped (optional but authentic)
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 can (15 oz) pinto beans, drained (optional — some trail cooks used them, some didn’t)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 cup water or beef broth
1–2 tbsp lard or bacon grease
Instructions
Heat a cast‑iron pot over medium heat and melt the lard or bacon grease.
Add the beef chunks and brown them well on all sides.
Stir in the onions, garlic, and jalapeños. Cook until the onions soften.
Add the crushed tomatoes, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
Pour in the water or broth and stir everything together.
Bring to a simmer, then reduce heat to low. Cover and cook 1½ to 2 hours, stirring occasionally.
If using beans, stir them in during the last 20 minutes.
Cook until the chili is thick, rich, and the beef is tender enough to fall apart under a spoon.
Trail Notes
Cowboys liked their chili thick enough to sit proud on a tin plate. If it gets too thin, simmer uncovered until it tightens up. If it gets too thick, splash in a little more broth.
