Kent Rollins Chili Recipe: Hearty Dutch Oven Beef Chili

This Kent Rollins–style chili is a hearty cowboy-inspired beef chili, built from chuck roast, tomatoes, warm spices and a slow simmer in a Dutch oven. It is thick, savory and easy to tailor at the table; cowboy and Texas-style versions vary, and beans are an optional choice rather than a rule.

Ingredients

2½ lb (1.13 kg) beef chuck roast, trimmed and cut into 1-inch (2.5-cm) cubes
1½ tsp (9 g) kosher salt, plus more to taste
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion, about 1½ cups (225 g) diced
4 garlic cloves, about 12 g, finely chopped
2 tbsp (16 g) ancho chili powder
1 tbsp (8 g) New Mexico or mild red chili powder
2 tsp (4 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) cayenne pepper, or less for mild chili
2 tbsp (32 g) tomato paste
1 can (14.5 oz/411 g) diced tomatoes, with their juices
4 cups (950 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (8 g) masa harina, mixed with 2 tbsp (30 ml) cool water
Optional toppings: ½ cup (120 g) sour cream, ½ cup (56 g) shredded cheddar, ¼ cup (10 g) chopped cilantro, or 2 green onions (30 g), sliced

Instructions

Prepare the beef and seasonings. Pat the beef cubes dry with paper towels; this helps them brown instead of steam. Season all over with the salt and black pepper. In a small bowl, stir together the ancho chili powder, New Mexico chili powder, cumin, smoked paprika, oregano and cayenne. Keep the beef and spice blend separate until you begin cooking.
Bloom the spices. Set a large Dutch oven over medium heat and add the oil. When it is hot, stir in the spice blend and cook for about 1 minute, just until fragrant. Stir constantly so the ground chiles do not scorch; burnt spices can make the whole pot bitter. Scrape the spices into a small bowl if the pot seems too hot, then return the pot to the burner.
Brown the beef in batches. Add enough beef cubes to make a single layer without crowding the pot. Brown for about 2 minutes per side, turning as needed, then transfer the pieces to a plate. Repeat with the remaining beef, allowing about 12 minutes total for the batches. If the pot becomes dry, add a small splash of oil. Browning builds a deeper, roasted flavor, but the beef does not need to cook through at this stage.
Soften the aromatics. Add the diced onion to the same pot and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste; cook for 2 more minutes, stirring until the paste darkens slightly and coats the onion. Return the bloomed spices to the pot and stir them through.
Simmer until tender. Pour in the diced tomatoes, beef broth and Worcestershire sauce. Stir well, then return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, reduce the heat to low, and cover with the lid slightly ajar. Simmer for 1 hour 45 minutes, stirring every 25 to 30 minutes and checking that the liquid is bubbling gently rather than boiling hard. If the chili becomes thicker than you like before the beef is tender, add broth or water ¼ cup (60 ml) at a time. Check a large piece of beef with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For chili, continue simmering until the cubes are fork-tender as well.
Thicken and finish. Stir the masa harina and cool water into a smooth slurry. Stir it into the chili and simmer uncovered for 8 minutes, stirring occasionally, until the broth looks lightly thickened. Taste and adjust the salt, pepper or cayenne. Turn off the heat and let the pot rest for 3 minutes before serving. The finished chili should coat a spoon but still be moist; it will thicken a little more as it stands.

Tips

Choose a braising cut. Chuck roast has connective tissue that softens during the long simmer, giving the chili tender pieces and a full-bodied broth. Lean stew meat can work, but it may become dry or less tender if cooked too quickly. Keep the beef cubes roughly the same size so they finish at a similar time.
Use mild chile powders as a base. Ancho powder brings a round, raisin-like chile flavor, while New Mexico powder adds a brighter, earthy note. If either is difficult to find, use additional ordinary mild chili powder in its place. The flavor will be less distinctive, but the recipe will still work. Add cayenne gradually rather than assuming every chili powder has the same heat.
Do not rush the simmer or over-thicken. A rapid boil can make the beef tighten and break apart before it becomes tender. Keep the liquid at a lazy bubble and give it time. Masa harina is a traditional corn-based thickener; if you do not have it, whisk 1 tbsp (8 g) all-purpose flour with 2 tbsp (30 ml) cool water instead. That substitute gives a less corn-forward flavor and should be simmered long enough to lose its raw-flour taste.
Adjust salt at the end. Broth and Worcestershire sauce vary in saltiness, and simmering concentrates the liquid. Starting with low-sodium broth and tasting after the chili thickens makes it easier to avoid an overly salty pot.

Serving Suggestions

Serve the chili hot in bowls with cornbread, warm flour tortillas or saltine crackers for scooping. A baked potato or a small bowl of rice also makes a filling base, especially if you want the chili to stretch into a meal for more people. Set out sour cream, cheddar, cilantro and sliced green onions so everyone can add cool, fresh or savory toppings to taste. A few pickled jalapeño slices are useful for anyone who wants extra heat without making the whole pot hotter.

For a casual gathering, keep the chili warm in the covered Dutch oven and put toppings in separate bowls. Avoid leaving it at room temperature for more than 2 hours; if serving takes longer, keep it hot and return leftovers to the refrigerator promptly. The chili is substantial on its own, so pair it with a simple green salad or a vegetable side rather than several heavy accompaniments.

Variations

Make it with beans: Texas-style and cowboy-style bowls are often made without beans, but family versions differ. For a bean variation, stir in one drained and rinsed 15-oz (425-g) can of pinto or kidney beans during the final 20 minutes. Adding them near the end keeps them intact; add a little extra broth if the pot gets too thick.

Use dried whole chiles: For a more layered chile flavor, replace the powders with about 3 dried ancho chiles (roughly 30 g), stemmed and seeded. Cover them with hot water for 15 minutes, blend them with a little beef broth until smooth, and add the puree with the tomatoes. This makes the chili taste fruitier and more chile-forward; drain the soaking water if it tastes bitter. If you use this method, allow an extra 15 minutes for soaking and blending.

Change the protein or heat: A mixture of chuck and a small amount of ground beef can make the texture more varied, but brown ground beef separately and cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat, before it goes into the pot. For a milder pot, omit the cayenne and serve hot sauce on the side. For more heat, add minced jalapeño with the onion or increase cayenne in small pinches.

Make it on the stovetop in a heavy pot: A heavy, lidded saucepan can replace a Dutch oven if it holds all the ingredients comfortably. The pot should retain heat and allow a gentle simmer; use the same timing as a guide, but start checking tenderness after about 1 hour 30 minutes because pot shape and burner output can affect how quickly the liquid reduces.

Storage and Reheating

Cool leftovers in shallow containers and refrigerate them within 2 hours of cooking. Store covered chili in the refrigerator for 3 to 4 days. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Leave a little headspace because liquid expands as it freezes, and label each container with the date. Thaw frozen chili overnight in the refrigerator or reheat it directly from frozen over low heat with a splash of broth.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally so it warms evenly. Add a tablespoon or two of water or broth if the chili has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking with a food thermometer, then serve promptly. Avoid repeatedly cooling and reheating the entire pot; portioning it first makes both storage and reheating easier.

Frequently Asked Questions

Is this an exact official Kent Rollins recipe?
This is a practical cowboy-style beef chili recipe inspired by the kind of hearty Dutch-oven cooking people often look for with this search. It is not presented as a transcription of a specific published recipe. Chili methods and seasonings vary from cook to cook, so use the spice and topping suggestions as a starting point.

Does cowboy chili have beans?
There is no single rule for every cowboy or family-style pot. Many Texas-style bowls emphasize beef and chile without beans, while plenty of home cooks add pinto or kidney beans. This recipe leaves them out of the main ingredient list so the beef stays central, but the bean variation above is easy to add.

Can I make this chili ahead?
Yes. Make it a day ahead, cool it in shallow containers and refrigerate within 2 hours. Reheat it gently to 165°F (74°C) before serving. The broth may thicken overnight, so stir in a little water or beef broth as it warms and adjust the seasoning after reheating.

Why is my beef still tough?
It probably needs more time at a gentle simmer. Chuck can remain chewy before its connective tissue softens, and the timing varies with the size of the cubes and the steadiness of the heat. Keep the pot covered with the lid slightly ajar, add a little broth if needed, and simmer in 15-minute increments until a fork slides easily into the meat.

How can I make the chili thicker or thinner?
For thicker chili, simmer it uncovered for a few extra minutes or stir in another small masa slurry, then let it bubble gently until the corn flavor cooks through. For a thinner bowl, add warm beef broth a little at a time. Make changes gradually: the chili thickens as it cools, and a large addition of liquid can dilute the spice and salt balance.

What can I use if I cannot find masa harina?
Use the all-purpose flour slurry listed in the tips, or skip a thickener and simmer the chili uncovered until it reaches the consistency you like. Masa harina adds a subtle corn flavor as well as body; flour thickens without that flavor. Do not add dry flour or masa directly to the pot, since either can form lumps.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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