Cowboy Chili

Cowboy Chili

Serves 6

2 tablespoons peanut oil
1 onion, finely chopped
3 or 4 jalapeño peppers, seeded and finely chopped
2 poblano peppers, seeded and finely chopped
2 garlic cloves, finely chopped
1 pound fresh ground chuck
2 tablespoons chili powder
2 teaspoons cumin seeds, toasted and ground
1 tablespoon dried oregano
pinch cayenne pepper
1 can (35 ounce) whole tomatoes with juice
1 can (13 ounce) beef broth
2 tablespoons brown sugar
2 cups cooked kidney beans, drained
sea salt, to taste
ground pepper, to taste
hot pepper sauce, to taste
sour cream for garnish (optional)
green onions for garnish (optional)


In a large soup pot, heat the peanut oil over medium heat. Add the onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Add the ground chuck and break it up as it cooks so it is completely browned. Stir in the chili powder, cumin seeds, oregano and cayenne pepper and cook for one minute longer. Crush the tomatoes as you add them to the pot and pour in the remaining juice and beef broth. Stir in the brown sugar. Cover and simmer for 20 minutes. Add the kidney beans and simmer 5–6 minutes longer or until heated through. Season with salt, pepper, and a few dabs of hot pepper sauce.

To toast and grind the cumin seeds: place in a heated dry cast iron skillet and cook about 3 minutes or until aromatic. Remove from heat and cool. Pour the seeds onto a cutting board and place the bottom of the skillet over the seeds, moving it back and forth. Grind the cumin until fine.