Kent Rollins Cowboy Chili Recipe: Cozy One-Pot Dinner

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Try this Kent Rollins cowboy chili recipe: homemade chili with Rotel, beans, and chile powder, ready to top with cheese and sour cream. Come cook a pot!

Kent Rollins cowboy chili recipe is a one-pot beef chili made with Rotel, tomato sauce, kidney beans, and chile powder. It simmers for about 40 minutes and gets served warm with toppings like cheese, onions, and sour cream.

When you want a big pot of homemade chili on the stove, this Kent Rollins cowboy chili recipe keeps the cooking to one pot.

One heads-up before you start: you can season it with the individual spices and chile powder, or swap in 3 tablespoons of Kent Rollins Chili Seasoning. Pick your route first.

Reasons to Make This Kent Rollins Cowboy Chili Recipe

Classic chili spices: Chile powder, cumin, oregano, and paprika (regular or smoked) season the pot.
Heat you control: Green Chile Chipotle Relish or chopped chipotle peppers in adobo sauce go in to taste.
Light on chopping: Most of the base comes from cans, so the only real prep is one chopped onion.
Bean flexibility: Kidney beans are listed, and the recipe says you can use your bean choice instead.
Toppings for everyone: Cheese, onions, and sour cream let each person finish their own bowl.

Kent Rollins Cowboy Chili

This Kent Rollins cowboy chili recipe is a hearty one-pot dinner made with ground beef, Rotel tomatoes, tomato sauce, kidney beans, chile powder, and classic chili spices. Chipotle peppers or Green Chile Chipotle Relish add customizable heat, while a 40-minute simmer brings the flavors together. Serve warm with shredded cheese, chopped onions, and sour cream.

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Prep Time 15

Cook Time 55

Simmering Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine American, Southwestern

Servings 8 servings

Equipment

Large pot or 12-inch Dutch oven
Wooden spoon
Can opener
Knife
Cutting board
Measuring Cups
Measuring Spoons

Ingredients

Chili Base

2 pounds Ground beef Wild game or chunk meat may also be used
1 large Yellow onion, chopped Cook with the beef until tender

Tomatoes and Liquid

2 10-ounce cans Rotel tomatoes Chunky style, drained
1 Rotel can Water Measure using one empty Rotel can
1 15-ounce can Tomato sauce

Beans

1 16-ounce can Kidney beans Drained; substitute your preferred beans if desired

Heat

To taste Green Chile Chipotle Relish Use to adjust the chili’s heat
3 to 4 peppers Chipotle peppers in adobo sauce, chopped Use instead of the relish, or adjust to taste

Seasonings

⅓ cup Chile powder Omit if using the alternate Kent Rollins Chili Seasoning
½ teaspoon Cumin Omit if using the alternate Kent Rollins Chili Seasoning
2 teaspoons Oregano powder Omit if using the alternate Kent Rollins Chili Seasoning
2 teaspoons Paprika or smoked paprika Omit if using the alternate Kent Rollins Chili Seasoning
2 teaspoons Salt Adjust to taste; the beef may also be seasoned with salt and pepper while browning
3 teaspoons Minced garlic

Alternate Seasoning Option

3 tablespoons Kent Rollins Chili Seasoning Use instead of the individual spices and chile powder

Optional Toppings

To taste Shredded cheese For serving
To taste Chopped onions For serving
To taste Sour cream For serving

Instructions

Heat a large pot or 12-inch Dutch oven over medium-high heat. Add the ground beef and begin browning, seasoning with salt and pepper to taste if desired.
As the beef begins to brown, stir in the chopped onion. Continue cooking until the beef is fully browned and the onion is tender. Drain excess grease if there is a substantial amount.
Stir in the drained Rotel tomatoes, water measured with one empty Rotel can, tomato sauce, and drained kidney beans. Add Green Chile Chipotle Relish or the chopped chipotle peppers in adobo sauce, according to your preferred heat level.
Add the chile powder, cumin, oregano powder, paprika, salt, and minced garlic. Alternatively, use 3 tablespoons of Kent Rollins Chili Seasoning instead of the individual spices and chile powder. Stir well and taste, adjusting the seasoning as needed.
Cover the pot and cook over medium-high heat until the chili reaches a boil. Let it boil for a couple of minutes.
Reduce the heat to maintain a gentle simmer. Cook covered for about 40 minutes, stirring occasionally so the chili cooks evenly.
Ladle the chili into bowls and serve warm with shredded cheese, chopped onions, sour cream, or your favorite toppings.

Notes

Choose your seasoning method before cooking: use the individual spices and chile powder or replace them with 3 tablespoons of Kent Rollins Chili Seasoning. The alternate seasoning replaces the chile powder, cumin, oregano, and paprika; salt and garlic are listed separately. Drain the Rotel and beans, and measure the water with one empty Rotel can. Use Green Chile Chipotle Relish or 3 to 4 chopped chipotle peppers in adobo sauce to control the heat. Other beans can replace the kidney beans. Drain excess grease after browning if needed. Refrigerate leftovers within 2 hours in shallow, airtight containers and store for up to 4 days. Reheat leftovers to an internal temperature of 165°F. Serve the chili warm with cheese, onions, and sour cream.

Keyword chipotle beef chili, cowboy chili, ground beef chili, Kent Rollins cowboy chili recipe, One Pot Chili, Rotel chili

Ingredients You’ll Need for Kent Rollins Cowboy Chili

Main ingredients for kent rollins cowboy chili recipe

Category	Ingredient	Measurement	Quick Note
Base	Ground beef	2 pounds	The list also names wild game and chunk meat
Base	Yellow onion	1 large, chopped	Added as the meat browns
Tomatoes and liquid	Rotel	2 cans (10 oz. each), drained	Chunky was used in the original
Tomatoes and liquid	Water	1 Rotel can	Use the empty Rotel can to measure
Tomatoes and liquid	Tomato sauce	1 can (15 oz.)
Beans	Kidney beans	1 can (16 oz.), drained	Or your bean choice
Heat	Green Chile Chipotle Relish	To taste	Available at the Kent Rollins shop
Heat	Chipotle peppers in adobo sauce	3 to 4, chopped, or to taste	Use instead of the relish
Seasonings	Chile powder	1/3 cup	Replaced if using the alternate seasoning
Seasonings	Cumin	1/2 tsp	Replaced if using the alternate seasoning
Seasonings	Oregano powder	2 tsp	Replaced if using the alternate seasoning
Seasonings	Paprika or smoked paprika	2 tsp	Replaced if using the alternate seasoning
Seasonings	Salt	2 tsp
Seasonings	Minced garlic	3 tsp
Alternate seasoning	Kent Rollins Chili Seasoning	3 tablespoons	Replaces the spices and chili powder

Shopping tip: The Rotel, the chile powder, and your choice of chipotle heat shape this chili the most. The recipe uses chunky Rotel, drained, and offers either the relish or 3 to 4 chopped chipotle peppers in adobo sauce.

If you’d rather skip measuring individual spices, the Kent Rollins Chili Seasoning option takes the place of the spices and chili powder.

Making Kent Rollins Cowboy Chili, Step by Step

How to make kent rollins cowboy chili recipe

In a large pot or 12-inch Dutch oven, brown the ground beef over medium-high heat. Season with salt and pepper or seasoning of your choice, to taste.
As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and the onions are tender. If there’s a lot of excess grease, drain it.
Stir in the Rotel, water, tomato sauce, beans, and chipotle peppers or relish. Then stir in the seasonings and adjust the taste, if needed.

Good to Know: If you’re using Kent Rollins Chili Seasoning, it takes the place of the individual spices and the chile powder.

Good to Know: The water is measured with one empty Rotel can, which makes it easy to portion.

Cover and cook over medium-high heat until it reaches a boil. Boil a couple of minutes. Reduce the heat and simmer for about 40 minutes, stirring occasionally.

Good to Know: Simmering just means keeping the pot at a gentle bubble, below a hard boil.

Serve warm with cheese, onions, sour cream, etc.

Helpful Tips for Kent Rollins Cowboy Chili

Little Things That Make a Big Difference

Start the onions as the meat begins to brown, then keep cooking until the meat is fully browned and the onions are tender.
Drain the Rotel and the beans, and add the water separately using a Rotel can.
Only drain the pot if there’s a lot of excess grease after browning.
Taste after the seasonings go in, since the recipe says to adjust if needed.
Keep the pot covered for the boil, then stir occasionally during the 40-minute simmer.

Easy Twists

Optional bean swap: Use your bean choice instead of the 16 oz. can of kidney beans, drained.
Optional heat swap: Use 3 to 4 chopped chipotle peppers in adobo sauce, or to taste, instead of the relish.
Optional seasoning swap: Replace the spices and chili powder with 3 tablespoons of Kent Rollins Chili Seasoning.

If Something Goes Wrong

If there’s a lot of grease after the meat browns, then drain the excess before adding the Rotel, water, and tomato sauce.

If the onions aren’t tender yet, then keep cooking until the meat is fully browned and the onions soften.

If the chili needs more heat, then add more relish or chopped chipotle peppers when you adjust the taste, since both are to taste.

How Long Does Kent Rollins Cowboy Chili Keep?

Method	Keeps For	Tips
Room temperature	No more than 2 hours after cooking	Refrigerate leftovers within 2 hours.
Refrigerator	Up to 4 days	Use shallow, airtight containers so the chili cools quickly.

These timings come from the USDA Food Safety and Inspection Service leftovers guidance.

When reheating, cover the chili and heat it until a food thermometer reads 165°F. Leftovers that were frozen can be reheated without thawing, though it takes longer.

This recipe doesn’t include freezer timing, so no freezer row is listed above. Leftovers are best served the same way as the first night: warm, with cheese, onions, and sour cream.

Frequently Asked Questions

What can I use instead of the spices and chile powder?

The recipe offers an alternate option: replace the spices and chili powder with 3 tablespoons of Kent Rollins Chili Seasoning.

What if I don’t have Green Chile Chipotle Relish?

Use 3 to 4 chopped chipotle peppers in adobo sauce, or add to taste. The relish is also added to taste, so you control the heat either way.

Can I use different beans in this chili?

Yes. The recipe calls for one 16 oz. can of kidney beans, drained, or your bean choice.

How long does the chili simmer?

After it reaches a boil, boil it for a couple of minutes. Then reduce the heat and simmer for about 40 minutes, stirring occasionally.

How long do leftovers keep in the refrigerator?

USDA guidance says cooked leftovers keep up to 4 days in the refrigerator. Refrigerate them within 2 hours of cooking and reheat to 165°F.

Final Thoughts: Time to Cook

Grab a big pot and give this Kent Rollins cowboy chili recipe a try. Once you’ve tasted it, leave a comment or star rating to tell other readers how your pot turned out.

Planning a full chili night? You might also like beef and butternut chili, sweet potato black bean chili, or creamy jalapeno white chicken chili.

And if this one earns a spot in your rotation, save it to Pinterest so it’s easy to find again.

Pin this Kent Rollins cowboy chili recipe for the days you want a pot of chili with a little chipotle kick. Beef, onions, Rotel, and beans simmer for about 40 minutes in one pot. Save it for later!