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Wrangler's Beef Chili

Wrangler's Beef ChiliRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 pound ground beef (93% lean or leaner)
1/2 cup chopped onion
1 (15-ounce) can pinto beans, drained and rinsed
2 (8-ounce) cans no-salt added or regular tomato sauce
1 cup frozen corn
1 cup water
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
Hot cooked whole wheat macaroni (optional)

Optional Toppings: Crushed tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, shredded cheddar cheese, Greek yogurt

Cooking Directions:

  1. Heat large nonstick skillet over medium heat until hot. Add ground beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings.
  2. Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally.
  3. Serve over baked potatoes or whole wheat macaroni, if desired. Garnish with toppings, as desired.

Makes 4 servings.


  • Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
  • Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoon pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.

Test Kitchen Tips:

  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Recipe and photograph courtesy of The Beef Checkoff.