Chef Nate’s Cowboy Chili
Chef Nate’s Cowboy Chili: A Hearty Meal After a Hard Day’s Work
Chili is more than just a dish in our home; it’s a tradition.There’s nothing quite like the satisfaction after a hard day’s work in the snowy mountains —chopping firewood, building fences, tending to our land, animals, and patrons. The rich aroma of simmering beef, bison, and savory spices, handcrafted by our CheFarmer Nate (no two recipes were ever the same with a Chef in the house). The slow-cooked flavors brought everyone together, reminding us why we do what we do—building a life around family, farming, and good food.
The History of Healing Broths
For centuries, healing broths have been a staple in homes around the world, providing nourishment, warmth, and comfort. Slow-simmered broths, much like our Cowboy Chili, extract deep flavors and nutrients, making them a cornerstone of hearty, sustaining meals. Just as our ancestors kept a pot of broth simmering over the fire, continuously adding ingredients to stretch its life, we embrace this same practice in our family kitchen.
The Ingredients of Comfort
This chili is packed with protein, warmth, and the perfect kick of spice. The combination of ground beef and bison gives it a rich, hearty base, while the slow-simmered tomatoes, garlic, and onion bring out deep, comforting flavors. The Cowboy Chili Spices tie it all together with just the right balance of heat and smokiness.
Ingredients:
1 Tbsp Olive Oil, Bacon Fat, or Tallow
1 lb Ground Beef
1 lb Ground Bison
1 large Yellow Onion, finely chopped
3 cloves Garlic, finely minced
2 (14.5 oz) cans Diced Tomatoes
3 (8 oz) cans Tomato Sauce
1/2 cup Beef Broth
3 Tbsp Cowboy Chili Spices
1 (15 oz) can Black Beans, drained and rinsed
1 (15 oz) can Pinto Beans, drained and rinsed
Shredded Cheddar Cheese, for serving
Directions
Heat olive oil or fat in a large and deep non-stick skillet over medium-high heat. Add onion and sauté for 3 minutes, then add garlic and sauté for 30 seconds longer. Pour onions into a 6 or 7-quart slow cooker.
Return skillet to medium-high heat, add beef and bison, and cook, stirring occasionally, until the meat has browned.
Drain most of the fat from the meat, leaving about 2 Tbsp in with the beef (this is optional, as it adds flavor, but you can drain it all if you prefer). Pour the browned beef into the slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, and Cowboy Chili Spices.
Cover with the lid and cook on low heat for 5 - 6 hours.
Stir in beans and allow them to heat through, about 2 minutes.
Serve warm with shredded cheddar cheese and any desired toppings.
A Mountain Life Essential
One of the best things about Cowboy Chili is that it can keep going for days, just like the healing broths of old. You can continue adding liquid and ingredients like potatoes or leftover hearty veggies, keeping the crock going for a week. It’s the perfect way to make the most of what you have and ensure that there’s always something warm and nourishing ready after a long day.
Gathering Around the Table
By the time the chili is ready, the family has settled in, hands washed, hearts full. There’s a sense of peace in these moments—the kind that only comes from hard work, shared meals, and gratitude for the simple things.
This Cowboy Chili is more than just a meal; it’s a way of bringing us together. A reminder that at the end of a long day, nothing is more important than family, and the comfort of a warm bowl of something made with love.
So, pull up a chair, grab a bowl, and savor the taste of tradition. From our ranch to your table—may your bellies be full, your hearts be warm, and your home always be filled with the rich aroma of love and good food.
