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Wrangler's Beef Chili Recipe
Wrangler's Beef Chili Recipe photo by The Beef Checkoff

Wrangler's Beef Chili Recipe

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Serve this classic chili atop whole wheat noodles and offer kids a variety of toppings.
Recipe Courtesy of The Beef Checkoff
TOTAL TIME: Total Time: 40 to 45 min.
MAKES:4 servings
TOTAL TIME: Total Time: 40 to 45 min.
MAKES: 4 servings


  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 cup chopped onion
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cans (8 ounces) no-salt-added tomato sauce 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 pepper
  • Hot cooked whole wheat macaroni (optional)
  • Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt


  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. Serve over macaroni, if desired. Garnish with toppings, as desired.
  3. Variations:
  4. Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
  5. 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. Yield: 4 servings.
Originally published as Wrangler's Beef Chili in The Beef Checkoff 2014

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Reviewed May. 14, 2014

"This chili is great! I used tortilla chips on top and they added a great crunch"

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