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Cowboy Chili

Here at She’s Shore Cookin, we have many cooks in the kitchen and today is no different.

Today we welcome a guest blogger, Jillian Kohr (my Daughter) from Water Valley Acres in Nashville, Tennessee. Her chili is amazing and she has offered to join us and give us this recipe. Thanks, Jill! Cowboy Chili

When I met my husband, he ranched 100 hereford cattle and I pretty much became the cowboys wife, complete with my own horse. I guess with all of those days out checking cows and calves in the cold and working up an appetite, I realized the only thing missing from this cowboy fairytale was a good chuckwagon, so I learned pretty quick how to cook a good hearty meal and chili was always a favorite. Now we live in Nashville, TN and instead of raising cattle we make music and raise our four teenagers. Let me tell you, those teenagers can eat as much as four hungry cowboys and chili has once again become a staple in our home. I mean, who can resist a warm pot of chili on a cold day? Or multiple days in a row...since I still make a huge chuckwagon size pot at a time! I guess I moved to the right town too, because Nashville is known for its chili and Chili Cook Offs throughout the year. Here's hoping you think mine is blue ribbon worthy!


Jillian Kohr

1 ½ pounds ground beef

Olive oil

6 cloves garlic (pressed)

1 onion

1 bell pepper

Baby Bella Mushrooms

2 cans crushed tomatoes (28 oz cans)

1 can diced tomatoes (28 oz can)

1 can tomato paste (8 oz can)

6 cans kidney beans (12.5 oz cans)

1 Tbsp Cumin (more to taste)

1 Tbsp Ancho Chili Pepper (more to taste)

Cheyenne Pepper (to taste)

5 bay leaves

Salt & Pepper (to taste)

½ quart beef broth or 1 Tablespoon beef Bouillon with ½ quart water

In a large pot, cook chopped onions and garlic over medium heat in olive oil until translucent. Add ground beef and cook until brown. Add chopped bell pepper and preferred amount of mushrooms and cook until soft. (I usually use one package of mushrooms from the store.)

Add one Tablespoon of Ancho Chili Pepper, one Tablespoon of Cumin and 5 bay leaves. Add Cheyenne to taste. (I start with a teaspoon and add more as I go. The Cheyenne is what makes the Chili spicy so go easy and remember that it will cook down so the flavor will be more intense by the end of the cooking process!) Add two cans crushed tomatoes & one can diced tomatoes. Drain and rinse the kidney beans and add them to the mix. Slowly add the beef broth. (I use bouillon and warm water. The beef broth makes the Chili a little soupy. If you like it this way, you can omit the tomato paste.) Cook for 30 minutes over low heat and then add tomato paste to thicken. During this time check the flavor and add Salt and Pepper and possibly more Cheyenne, Ancho Chili Powder and Cumin to your liking. Cook for another 20 minutes on low or simmer until the chili thickens together. I love this meal with warm cornbread muffins!

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