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Prize-Winning Cowboy Chili

Kent Rollins, the official Chuck Wagon Chef for the state of Oklahoma, shares a recipe that’ll please cowhands of all ages.

Kent Rolins' Prize-Winning CoKent Rollins' Prize-Winning Cowboy Chili


2 lbs. ground beef or chuck, cut into bite-size chunks
Salt and black pepper
1 large yellow onion, chopped
2 cans (10 oz.) Ro-Tel diced tomatoes and green chiles, drained
1 can (15 oz.) tomato sauce
1 can (16 oz.) kidney beans, drained
3 or 4 chipotle chiles in adobo sauce, chopped
⅓ c. chili powder
1 Tbsp. minced garlic
2 tsp. dried oregano
2 tsp. paprika or smoked paprika
½ tsp. ground cumin
Shredded cheddar cheese, sour cream and chopped green onions for serving (optional)


1. In large pot or 12-inch Dutch oven, brown meat over medium-high heat, breaking up chopped beef or turning cubes of chuck, 8 to 10 minutes. As meat begins to brown, season with salt and pepper to taste. Stir in onion and continue cooking until meat has fully browned and onion is tender, 3 to 5 minutes. Drain excess grease.

2. Stir in tomatoes and chiles, 1 Ro-Tel can of water, tomato sauce, kidney beans and chipotle chiles to taste. Stir in 2 teaspoons salt and remaining seasonings.

3. Cover chili and bring to a boil for 5 minutes. Reduce heat and simmer, stirring occasionally, for about 40 minutes, to let flavors blend. Serve warm, topped with cheese, sour cream and green onions, if desired.

Serves 6-8.

Nutritional Information:  Calories: 280; Fat: 7g; Cholesterol: 70mg; Sodium: 1330mg; Total Carbohydrates: 24g; Dietary Fiber: 5g; Sugars: 9g; Protein: 31g.

Read Kent’s inspiring story from the August 2020 issue of Guideposts!

Recipe from Faith, Family & the Feast: Recipes to Feed Your Crew from the Grill, Garden and Iron Skillet © 2020 by Kent and Shannon Rollins. Photography © 2020 by Shannon Rollins. Reproduced by permission of Houston Mifflin Harcourt. All rights reserved.

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