This western theme dinner menu brings a little chuck-wagon spirit to the table with smoky beef-and-bean chili, skillet cornbread, and crisp toppings for everyone to choose from. It is a practical, crowd-friendly supper rather than a historically fixed menu, so you can scale the toppings and sides to suit your gathering.

Ingredients

2 tablespoons (30 ml) neutral cooking oil
1½ pounds (680 g) ground beef, preferably 85% lean
1 medium yellow onion, about 1 cup diced (150 g)
1 medium green bell pepper, about 1 cup diced (150 g)
3 garlic cloves, minced (about 1 tablespoon / 9 g)
2 tablespoons (16 g) chili powder
2 teaspoons (5 g) ground cumin
1 teaspoon (2 g) smoked paprika
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) black pepper
1 can (28 ounces / 794 g) crushed tomatoes
1 cup (240 ml) beef broth or water
2 cans (15 ounces / 425 g each) pinto beans, drained and rinsed
1 tablespoon (15 ml) apple cider vinegar
1 cup (120 g) shredded sharp cheddar, for serving
½ cup (120 g) sour cream, for serving
2 medium scallions, thinly sliced (about 20 g)
1 jalapeño, thinly sliced, optional
1 batch cornbread, homemade or store-bought, for serving
Hot sauce, for serving, optional

Instructions

Prepare the toppings while you work: shred the cheddar, slice the scallions and optional jalapeño, and set out the sour cream and hot sauce. If baking cornbread from a mix or recipe, prepare it according to its directions so it can bake while the chili simmers. For a simple menu, serve warm cornbread alongside the chili.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces with a spoon, until no pink remains. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for ground meat is 160°F (71°C). Drain excess fat if there is more than a thin coating in the pot.
Add the diced onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds, just until fragrant.
Pour in the crushed tomatoes and broth, scraping the bottom of the pot to loosen any browned bits. Stir in the drained beans and bring the mixture to a gentle boil.
Lower the heat so the chili simmers steadily but does not boil hard. Cook uncovered for 40 minutes, stirring every 8–10 minutes to prevent sticking. If it becomes thicker than you like, add broth or water ¼ cup (60 ml) at a time. If it seems thin, continue simmering uncovered for a few minutes.
Stir in the vinegar. Taste and adjust salt, pepper, or chili powder. Spoon the chili into bowls and let each person add cheddar, sour cream, scallions, jalapeño, and hot sauce. Serve with warm cornbread.

Tips

Use a thermometer for the beef rather than relying only on its color. Ground meat should reach 160°F (71°C); avoid tasting the chili until the beef has reached that temperature.
For less heat, use mild chili powder and leave out the jalapeño and hot sauce. Chili powder blends vary, so add extra gradually after the simmer rather than pouring in a large amount at the start.
For a leaner pot, use 90% lean beef and add a teaspoon of oil if the pan looks dry. Ground turkey can replace the beef, but cook it to 165°F (74°C) and expect a milder flavor.
Keep toppings separate until serving. This keeps the cheese and sour cream fresh-looking and lets guests customize their bowls; cornbread can be warmed shortly before dinner.

Serving Suggestions

Set the pot of chili beside a basket of cornbread and arrange the toppings in small bowls for an easy, Western-inspired supper spread. A simple green salad or sliced cabbage with a tangy dressing adds a cool, crunchy contrast. For a larger gathering, offer tortilla chips or baked potatoes as additional bases, but keep the chili as the main event.

For a casual themed table, use sturdy bowls, napkins, and serving spoons, and label the jalapeño and hot sauce as spicy. Keep the hot chili hot during service; do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).

Variations

For a bean-forward meatless version, omit the beef and use three cans of beans, such as pinto, kidney, or black beans, drained and rinsed. Start the vegetables in 1 tablespoon (15 ml) oil, then follow the same seasoning and simmering steps; the texture will be softer and less meaty. Vegetable broth can replace beef broth.

For a smokier flavor, replace the smoked paprika with 1 minced chipotle pepper in adobo sauce, or use both in small amounts if you like pronounced heat. You can also swap pinto beans for kidney beans. If you prefer a thicker chili, mash a few beans against the side of the pot near the end of cooking; this thickens the broth without adding flour.

Storage and Reheating

Refrigerate leftover chili within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator. Reheat only the portion you need on the stovetop over medium heat, stirring often, or in a microwave-safe dish with a loose cover; leftovers should reach 165°F (74°C) throughout. Add a splash of broth or water if the chili has thickened.

Freeze chili in airtight containers for up to 3 months for best quality, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating, or reheat from frozen gently in a covered pot with a little water, stirring as it loosens. Store cornbread separately; wrap it and refrigerate for up to 3 days, or freeze it for up to 2 months.

Frequently Asked Questions

Can I make the chili ahead?
Yes. Make it up to 2 days in advance, cool it promptly, and refrigerate it in a covered container. Reheat to 165°F (74°C) before serving, and prepare fresh toppings on the day.

Can I cook this in a slow cooker?
Brown the beef in a skillet first and verify it reaches 160°F (71°C), then soften the vegetables briefly and transfer everything to the slow cooker. Cook on low for about 5–6 hours or high for 3–4 hours, until hot and tender; slow-cooker times vary, so check that the chili is steaming throughout before serving.

What can I use instead of ground beef?
Ground turkey or chicken works, but poultry must reach 165°F (74°C). For a vegetarian pot, replace the meat with an extra can of beans and use vegetable broth. Both options change the flavor and texture, but the spices and toppings still suit them.

How can I make the chili less spicy?
Choose mild chili powder, omit the jalapeño and hot sauce, and avoid chipotle. If the finished pot is hotter than expected, serve it with extra sour cream or cheddar; these soften the perception of heat without changing the pot itself.

What if my chili is too thin or too thick?
Simmer it uncovered to reduce excess liquid, stirring so it does not catch on the bottom. If it is too thick, stir in broth or water a few tablespoons at a time until it reaches the consistency you prefer.

Do I need to rinse canned beans?
Drain and rinse them for a cleaner flavor and to remove some of the packing liquid. If you skip rinsing, the chili may be saltier or slightly thicker, so taste before adding extra salt.

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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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