Cowboy Cantina Chili

A rich, slow-cooked beef chili that combines a cookoff-style base with pork chorizo, queso fresco, and salsa for a heavier, bolder finish. This version is adjusted to match real Walmart package sizes, so the shopping list and recipe lines stay aligned. Optional add-ins currently in the cart: 2 jalapeños, chopped 4 cloves garlic, minced Mexican crema, for serving cilantro, for serving

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Step 1

1. Heat a large skillet or Dutch oven over medium-high heat. Brown the ground beef first, then drain off most of the grease.

Step 2

2. Add the breakfast sausage and chorizo. Cook until browned, breaking everything into small crumbles.

Step 3

3. Add the diced onions and bell pepper. Cook until softened, about 4 to 5 minutes.

Step 4

4. If using jalapeños and garlic, add them now and cook for 1 minute.

Step 5

5. Transfer the meat and vegetable mixture to a 7 to 8 quart crockpot.

Step 6

6. Add the fire-roasted diced tomatoes, tomato sauce, green chiles, tomato paste, beef broth, Chili Magic beans, chili beans, Williams seasoning, chili powder, cumin, smoked paprika, oregano, and black pepper.

Step 7

7. Stir very well, cover, and cook on LOW for 6 to 7 hours or HIGH for 3.5 to 4.5 hours.

Step 8

8. If you want a thicker chili, crack the lid or uncover for the last 30 to 45 minutes.

Step 9

9. Taste before serving. Adjust salt only if needed.

Step 10

10. Serve hot with crumbled queso fresco and spooned salsa on top. Add crema and cilantro if using.