Western Chili Recipe

3-4 hours Serves 8-10 Intermediate

MeatSweats303 Western Chili

Hearty, Smoky, Beefy and Loaded With Real Flavor

This is Western-style chili the way I love to make it. Thick, rich, smoky and loaded with tender chunks of beef, savory pork sausage, ground beef, vegetables and a bold homemade chili sauce. This chili is not about blasting you with heat. It is about layers of flavor built from searing, simmering, browning and taking the time to develop depth in every step.

The secret weapon is the silky chili liquid made from dried chiles simmered in broth and blended smooth. It adds a deep, earthy richness that gives this chili its signature color and complexity. Once everything comes together and cooks low and slow, you get a bowl of pure Western comfort perfection.

Watch It Come Together

See the MeatSweats303 Western Chili in action

Ingredients

Beef and Meat Base

2 to 3 pounds chuck roast, cut into large strips for searing
1 pound pork sausage (mild, hot or chorizo all work well)
1 pound ground beef
2 tablespoons neutral oil or beef tallow for searing
Kosher salt and black pepper

Vegetables

1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 to 4 cloves garlic, minced

Dried Chili Sauce

6 to 8 dried chiles such as guajillo, ancho or pasilla
(Guajillo is one of my favorites for this chili)
3 to 4 cups beef broth
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
Pinch of salt

Chili Base

1 can (28 ounces) crushed tomatoes or diced tomatoes
1 can (14–15 ounces) tomato sauce (optional for thicker body)
1 to 2 cups additional beef broth as needed
1 tablespoon Worcestershire sauce
1 to 2 tablespoons brown sugar or honey (optional, helps balance acidity)

Seasoning

2 tablespoons chili powder
1 teaspoon cumin (additional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Recommended Toppings

Shredded cheddar or Monterey Jack
Sour cream
Diced onions
Jalapenos
Cilantro
Fritos for the ultimate crunch bowl

Instructions

1

Prepare the Chuck Roast

• Cut the chuck roast into thick strips
• Season generously with salt and pepper
• Heat a heavy pot or Dutch oven with oil or tallow until very hot
• Sear the beef strips hard on all sides until a deep brown crust forms
• Remove from the pot and let them rest until cool enough to handle
• Dice into bite sized chunks and set aside

Searing strips of chuck roast for the western chili

Why this matters: Searing first creates the deep, beefy foundation that defines Western chili.

2

Brown the Sausage and Ground Beef

• In the same pot, add the pork sausage and break it up as it browns
• Once the sausage is mostly cooked, add the ground beef
• Continue cooking until both are well browned and most moisture has evaporated
• Drain excess grease if needed, leaving just enough to coat the pot

This step adds a savory richness that works perfectly with the chuck roast.

3

Make the Dried Chili Sauce

• Remove stems and seeds from the dried chiles
• Add them to a saucepan with 3 to 4 cups of beef broth
• Simmer gently for about 10 minutes until the chiles are very soft
• Pour the chiles and broth into a blender
• Add cumin, smoked paprika, Mexican oregano and a pinch of salt
• Blend on high until smooth and silky
• Set aside

Chiles simmering in beef broth

Blended smooth and silky

This chili liquid is the magic. It brings color, depth, earthiness and real chili flavor without overpowering heat.

4

Build the Flavor Base

• Add the diced onions and bell peppers to the pot with the browned meat
• Cook for 5 to 7 minutes until softened
• Add the garlic and cook for 1 more minute
• Add the diced chuck roast back into the pot
• Stir in the blended chili liquid
• Add crushed tomatoes, tomato sauce (if using), Worcestershire and enough beef broth to reach your desired consistency
• Stir well

Building the flavor base with sausage, ground beef, onions, bell peppers, garlic and tomatoes

5

Season and Simmer

• Add chili powder, cumin, garlic powder and onion powder
• Stir, taste and adjust salt and pepper
• Bring to a gentle simmer
• Lower the heat and cook for 2 to 3 hours, stirring occasionally

The chili will thicken and the beef will become incredibly tender. The longer it simmers, the deeper the flavor.

6

Final Adjustments

Before serving, taste and dial in the final flavor balance.

You may want to add:

More salt
More chili powder
A splash of beef broth to loosen it
Brown sugar or honey for sweetness
Extra chili liquid if you saved some

Western chili should be thick, hearty and rich.

Serving Suggestions

Serve hot with your favorite toppings. Some of the best options include:

Shredded cheese

Sour cream

Fresh jalapenos

Cilantro

The MeatSweats303 Chili Crunch Bowl

And if you really want to take it over the top:

1. Put a generous layer of Fritos at the bottom of the bowl
2. Pour the chili over the top
3. Let the chips soften slightly but still keep some crunch

Pure comfort food. 🔥

Notes and Variations

Add smoked brisket trimmings or leftover brisket for extra smoke

Swap the pork sausage for chorizo for a spicier, deeper flavor

Add beans if you want, but traditional Western chili is usually beanless

For a smoky kick, add a diced chipotle pepper in adobo

Western Comfort Perfection

This chili is all about taking your time and building layers of flavor. From the seared chuck roast to the silky dried chili liquid, every step matters. The result is a thick, rich, deeply satisfying bowl that defines Western-style chili. Make it your own, dial in your flavor, and enjoy it with the people you love.