Cowboy and Indians Soup Chuck Wagon Chili Crock Pot

Saddle up for a hearty bowl of comfort with this Cowboy and Indians Soup Chuck Wagon Chili, a slow-cooked masterpiece packed with bold flavors and timeless charm. Perfect for busy days, this crock pot recipe combines browned ground beef, tender beans, vibrant bell peppers, and smoky spices like paprika and cumin for an irresistibly rich and savory chili with a touch of cowboy flair. Sweet bites of corn and a garnish of fresh cilantro bring brightness to every spoonful. Top it off with shredded cheddar and a dollop of sour cream for the ultimate Western-inspired meal. Ready in 6 hours with minimal prep, this crowd-pleasing dish is ideal for family dinners or potlucks, embodying the spirit of hearty, home-cooked comfort.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large bell pepper, diced
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned pinto beans, drained and rinsed
• 1 15-ounce can canned diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 cup frozen corn
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup shredded cheddar cheese (for topping)
• 0.5 cup sour cream (for topping)

Directions

Step 1

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat and transfer the beef to your crock pot.

Step 2

In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Transfer the mixture to the crock pot.

Step 3

Add the kidney beans, pinto beans, diced tomatoes, beef broth, and tomato paste to the crock pot.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper, mixing everything well to combine.

Step 5

Cover the crock pot with the lid and set it to low heat. Cook for 6 hours, stirring occasionally if possible.

Step 6

After 5 1/2 hours, add the frozen corn to the crock pot. Stir to combine and allow it to cook for the remaining 30 minutes.

Step 7

Once cooked, taste and adjust seasonings as needed.

Step 8

Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro (if desired).

Nutrition Facts

Serving size	(3550.2g)

Amount per serving	% Daily Value*
Calories	2765.7

Total Fat 140.7g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 449.6mg	0%
Sodium 8621.4mg	0%
Total Carbohydrate 228.0g	0%
Dietary Fiber 69.1g	0%
Total Sugars 45.9g
Protein 163.5g	0%

Vitamin D 12IU	0%
Calcium 1169.8mg	0%
Iron 32.5mg	0%
Potassium 6665.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 23.1%

Carbs: 32.2%