Instructions

1. 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).

2. 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.

3. 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.

4. 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.