Entree: United States – Nevada (Southwestern United States) – Nevada Cowboy Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 cups / 225 g)
- 1 large green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced (approx. 2 tbsp / 20 g)
- 2 tbsp (30 g) tomato paste
- 12 oz (355 ml) dark beer or amber ale (or substitute 12 oz / 355 ml beef stock)
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 (15 oz / 425 g each) cans pinto beans, drained and rinsed
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 1/2 cups (360 ml) beef stock
- 3 tbsp (45 ml) chili powder
- 2 tsp (10 g) ground cumin
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ancho chile powder (or mild chipotle powder)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 1 tbsp (12 g) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) apple cider vinegar
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh cilantro (optional, for garnish)
- 1 cup (115 g) shredded sharp cheddar (optional, for serving)
- Lime wedges (optional, for serving)

For the skillet cornbread:
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (optional for slight sweetness)
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1 cup (240 ml) whole milk
- 2 large eggs, beaten
- 1/4 cup (60 ml) vegetable oil or melted butter
- 2 tbsp (30 g) melted butter (for skillet and brushing)

Instructions

Short Description:
Hearty beef-and-bean chili seasoned with a smoky, slightly spicy cowboy-style spice blend and finished with a touch of brown sugar and beer; served with skillet cornbread to make a complete main-course meal.

Regional Notes:
This Nevada variation emphasizes robust beef (often chuck or ground beef), smoky elements (bacon and smoked paprika), and a mix of beans—reflecting ranch/cowboy cookouts of the Southwest. It leans toward a saucier chili meant to be spooned over warm cornbread rather than a thin stew or Texas-style meat-only chili.

1. Pat the beef cubes dry and season lightly with 1/2 tsp (3 g) kosher salt and 1/4 tsp (0.5 g) black pepper.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the chopped bacon until fat renders and edges are browned, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
3. If needed, add 1 tbsp (15 ml) vegetable oil to the pot. Brown the beef in batches so pieces sear without steaming, about 3–4 minutes per side. Transfer browned beef to a plate.
4. Reduce heat to medium. Add the diced onion and green bell pepper to the pot and cook in the fat until softened and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes to bloom flavors.
5. Pour in the beer to deglaze the pot, scraping browned bits from the bottom, then let the beer reduce 1–2 minutes. (If not using beer, use 1/2 cup / 120 ml of beef stock to deglaze.)
6. Return the beef and rendered bacon to the pot. Add crushed tomatoes, beef stock, drained beans, chili powder, cumin, smoked paprika, ancho chile powder, remaining 1/2 tsp (3 g) salt, remaining 1/4 tsp (0.5 g) black pepper, brown sugar, Worcestershire sauce, apple cider vinegar, and bay leaves. Stir to combine.
7. Bring the chili to a gentle simmer, then reduce heat to low, partially cover, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beef is tender and flavors are melded. If the chili becomes too thick, add up to 1/2 cup (120 ml) water or stock.
8. Taste and adjust seasoning with additional salt, a pinch more brown sugar for balance, or more chili powder for heat. Remove and discard bay leaves.
9. While the chili simmers (about 25–30 minutes before serving), prepare the skillet cornbread: preheat oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven to heat.
10. In a mixing bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt. In a separate bowl, whisk milk, beaten eggs, and 1/4 cup (60 ml) oil or melted butter. Pour wet ingredients into dry and stir just until combined.
11. Carefully remove hot skillet from oven, add 2 tbsp (30 g) melted butter to coat the bottom and sides. Pour batter into the hot skillet, smoothing the top.
12. Bake cornbread in the 425°F (220°C) oven until golden-brown and a toothpick inserted into the center comes out clean, 18–22 minutes. Let rest 5 minutes, then cut into wedges.
13. To serve, ladle Nevada Cowboy Chili into bowls or over cornbread wedges, garnish with shredded cheddar, chopped cilantro, and lime wedges as desired. Serve remaining cornbread on the side.