First, brown the ground beef in a large stock pot over medium heat until no longer pink, which takes about 8 minutes. Remove the beef with a slotted spoon, drain excess grease, and leave about 1 tablespoon in the pot for flavor.

Next, sauté the diced onion and green bell pepper in the pot until tender, around 8-10 minutes. Add the minced garlic and cook for 30 seconds to bring out its aroma.

1 Return the cooked beef to the pot and add the rinsed beans, diced tomatoes with juice, chili seasoning mix, chili powder, and beef broth. Stir well to combine everything.

2 Bring the mixture to a boil, then cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.

3 Season with salt and pepper to taste, then serve hot. The total prep time is about 18 minutes, with a cook time of 2 hours, yielding 6 servings.

First Step: Gather and measure ingredients like dicing the onion and bell pepper, mincing garlic, and mixing spices. Preheat a heavy-bottomed pot for even browning to make your Cowboy Chili stand out.

Second Step: Brown the protein for 8-10 minutes, searing it first for a great crust, then drain excess fat. Third Step: Sauté aromatics until softened, adding garlic last. Fourth Step: Bloom spices to intensify flavor.

Fifth Step: Deglaze with broth and add tomatoes and other elements. Sixth Step: Stir in beans and any extras. Seventh Step: Simmer for 30-45 minutes or longer for deeper flavors, adjusting for methods like a pressure cooker.

Eighth Step: Taste and balance seasonings. Ninth Step: Add finishes for texture. Final Step: Serve with garnishes, noting adaptations for different diets. This approach ensures a consistent, flavorful result with active prep around 20-30 minutes.