Flavor Expedition Recipe
Crockpot Cowboy Chili
October 27, 2025
Grab your hat and hold onto your taste buds — this isn’t your average chili, partner. This hearty Crockpot Cowboy Chili is slow-simmered, saddle-ready, and bursting with bold flavor thanks to Flavor Expedition Co.’s Western Dawn. It’s a one-pot rodeo of com...
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Feeds
4-6
Prep Time
15 minutes
Cook Time
6–8 hours on Low (or 3–4 hours on High)
Total Time
6-8 hours
Ingredients
- 2 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 bell pepper, diced
- 1 small can (6 oz) tomato paste
- 2–3 cups beef broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons Western Dawn, divided
- Optional toppings: shredded cheddar, sour cream, green onions, crushed tortilla chips (for the overachievers)
Instructions
-
Brown the Beef
In a skillet over medium heat, cook ground beef until fully browned and crumbly. Sprinkle in 2 tablespoons Western Dawn while it cooks. Drain excess grease — no one likes oily chili (well, except your cowboy uncle, but he’s not here).
-
Load the Crockpot
Add the cooked beef, black beans, kidney beans, corn, diced tomatoes, diced bell pepper, tomato paste, 2 cups of beef broth, onion, garlic, and remaining 2 tablespoons Western Dawn to your slow cooker. Stir it like you mean it.
-
Set It and Forget It
Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer it cooks, the more the flavors mingle like old friends around a campfire. Add a splash more broth if you prefer a looser chili.
-
Serve It Up
Ladle that steamy goodness into bowls, top with shredded cheese, sour cream, green onions, or whatever toppings make your heart (and belly) happy. Bonus points if you serve it with cornbread or a cold beer.
This Crockpot Cowboy Chili is hearty, hands-off comfort food at its finest — perfect for busy weeknights, lazy Sundays, or feeding the whole ranch crew. Western Dawn gives it that signature depth without overwhelming heat, making it a crowd-pleaser for cowboys, cowgirls, and chili lovers alike.
Pro Tip
- Want it spicier? Toss in a diced jalapeño or a pinch of cayenne — but don’t tell Western Dawn, it’s got a mild streak.
- Leftovers taste even better the next day — the chili gods insist on it.
- This recipe freezes like a dream. Future-you will thank present-you.
Feeds4-6
Prep Time15 minutes
Cook Time6–8 hours on Low (or 3–4 hours on High)
Total Time6-8 hours
Grab your hat and hold onto your taste buds — this isn’t your avera...
Ingredients
- 2 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 bell pepper, diced
- 1 small can (6 oz) tomato paste
- 2–3 cups beef broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons Western Dawn, divided
- Optional toppings: shredded cheddar, sour cream, green onions, crushed tortilla chips (for the overachievers)
Instructions
-
Brown the Beef
In a skillet over medium heat, cook ground beef until fully browned and crumbly. Sprinkle in 2 tablespoons Western Dawn while it cooks. Drain excess grease — no one likes oily chili (well, except your cowboy uncle, but he’s not here).
-
Load the Crockpot
Add the cooked beef, black beans, kidney beans, corn, diced tomatoes, diced bell pepper, tomato paste, 2 cups of beef broth, onion, garlic, and remaining 2 tablespoons Western Dawn to your slow cooker. Stir it like you mean it.
-
Set It and Forget It
Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer it cooks, the more the flavors mingle like old friends around a campfire. Add a splash more broth if you prefer a looser chili.
-
Serve It Up
Ladle that steamy goodness into bowls, top with shredded cheese, sour cream, green onions, or whatever toppings make your heart (and belly) happy. Bonus points if you serve it with cornbread or a cold beer.
This Crockpot Cowboy Chili is hearty, hands-off comfort food at its finest — perfect for busy weeknights, lazy Sundays, or feeding the whole ranch crew. Western Dawn gives it that signature depth without overwhelming heat, making it a crowd-pleaser for cowboys, cowgirls, and chili lovers alike.
Pro Tip
- Want it spicier? Toss in a diced jalapeño or a pinch of cayenne — but don’t tell Western Dawn, it’s got a mild streak.
- Leftovers taste even better the next day — the chili gods insist on it.
- This recipe freezes like a dream. Future-you will thank present-you.
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