Description
Cowgirl Caviar Chili is a hearty, flavorful chili made with seasoned ground beef, colorful bell peppers, sweet corn, pinto beans, black-eyed peas, and a tangy lime vinaigrette in a rich tomato-based sauce. Finished with creamy avocado, pickled shallots, fresh cilantro, and crispy hot honey cornbread croutons, this comforting dish is perfect for family dinners, game days, and casual gatherings.
Ingredients
Chili
1 ½ lbs ground beef
1 tablespoon olive oil
2–3 large shallots, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
½ cup green onions, diced
1 cup cherry tomatoes, halved
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 ½ cups sweet corn, fresh or frozen
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
Zest from 1 lime
2 tablespoons red pepper pesto
1 (14.5 oz) can crushed tomatoes
1–1 ½ cups beef broth
Cowgirl Caviar Vinaigrette
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Juice of 1 lime
Zest of 1 lime
1 tablespoon hot honey
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Hot Honey Cornbread Croutons
1 box prepared cornbread (such as Jiffy), baked according to package directions
3 tablespoons unsalted butter, melted
1–2 tablespoons hot honey
Pinch of cayenne pepper
Pinch of flaky salt
Toppings
2 ripe avocados, diced
Fresh cilantro, chopped
Sliced jalapeños, optional
Lime wedges
Hot honey cornbread croutons
Pickled shallots
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, and black pepper. Cook for 6–8 minutes, breaking the beef into small pieces, until browned and cooked through. Drain excess grease if necessary.
- Add the diced shallots, yellow bell pepper, red bell pepper, orange bell pepper, green onions, and halved cherry tomatoes to the browned beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
- Stir in the sweet corn, drained pinto beans, and black-eyed peas. Cook for 2–3 minutes, then add the red pepper pesto and zest from 1 lime. Stir until the ingredients are evenly coated with the seasonings.
- Prepare the cowgirl caviar vinaigrette by whisking together 3 tablespoons olive oil, apple cider vinegar, lime juice, lime zest, hot honey, dried oregano, garlic powder, onion powder, salt, and black pepper in a small bowl until well combined.
- Pour the prepared vinaigrette into the Dutch oven. Add the crushed tomatoes and 1 cup beef broth, stirring thoroughly to combine. Add up to an additional ½ cup broth if a thinner chili consistency is desired.
- Bring the chili to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 25–35 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed. Add more broth if needed and adjust the seasonings to taste.
- While the chili simmers, prepare the cornbread according to the package instructions if it has not already been baked. Allow it to cool enough to cut into cubes. Preheat the oven to 375°F (190°C) for the croutons and line a baking sheet with parchment paper.
- In a small bowl, whisk together the melted unsalted butter, 1–2 tablespoons hot honey, and a pinch of cayenne pepper. Cut the prepared cornbread into approximately 1-inch cubes.
- Gently toss the cornbread cubes with the hot honey butter mixture, coating them evenly without breaking them apart. Arrange the cubes in a single layer on the prepared baking sheet.
- Bake the cornbread croutons at 375°F for 12–18 minutes, turning gently if needed, until golden brown and crispy around the edges.
- Remove the croutons from the oven and, while still warm, drizzle with a little additional hot honey and sprinkle with flaky salt. For a lightly caramelized finish, return them to the oven for another 1–2 minutes, watching carefully to prevent burning.
- Taste the finished chili and adjust the salt, black pepper, lime juice, or chili powder as desired. If the chili is too thick, stir in a splash of additional beef broth.
- Ladle the warm Cowgirl Caviar Chili into serving bowls. Top each portion with diced avocado, pickled shallots, chopped fresh cilantro, and crispy hot honey cornbread croutons. Serve with lime wedges and optional sliced jalapeños for extra heat.
Notes
Fresh or frozen sweet corn works equally well in this recipe. Frozen corn can be added directly to the chili without thawing.
Pinto beans and black-eyed peas create the signature cowgirl caviar-inspired combination, but kidney beans, black beans, or other cooked beans can be substituted if needed.
For a milder chili, reduce the chili powder slightly and omit the optional sliced jalapeños. For extra heat, add additional chili powder, cayenne pepper, or fresh jalapeños.
To make the chili thicker, begin with only 1 cup beef broth and simmer uncovered until excess liquid evaporates. For a thinner consistency, gradually add more broth.
The cowgirl caviar vinaigrette adds tangy acidity and a touch of sweetness that balances the rich ground beef and tomato sauce. Adjust the lime juice or hot honey to suit your taste.
Red pepper pesto adds savory roasted pepper flavor. If unavailable, omit it or substitute a small amount of roasted red pepper purée and adjust the seasonings.
Store-bought prepared cornbread can be used instead of baking a boxed mix. Slightly cooled or day-old cornbread is easier to cut into cubes and helps produce crispier croutons.
For the crispiest cornbread croutons, arrange the cubes in a single layer without overcrowding the baking sheet. Bake until golden and allow them to cool slightly before serving.
Keep the cornbread croutons separate from the chili until serving to prevent them from becoming soggy.
For additional sweetness, drizzle extra hot honey over the warm cornbread croutons or directly over the finished chili.
Fresh lime juice brightens the finished chili. Serve extra lime wedges at the table so everyone can adjust the tanginess.
Pickled shallots add a sharp, tangy contrast to the rich chili. Quick-pickled red onions can be used as an alternative.
For a lighter variation, substitute lean ground turkey or ground chicken for the ground beef and adjust the cooking time as needed.
The chili can be prepared ahead of time and refrigerated. Its flavors often become more developed after resting overnight.
Store leftover chili in an airtight container in the refrigerator for up to 3–4 days. Keep avocado, cilantro, pickled shallots, and cornbread croutons in separate containers.
Reheat the chili in a saucepan over medium-low heat, stirring occasionally until thoroughly heated. Add a splash of beef broth or water if the chili has thickened during storage.
Freeze the chili without the fresh toppings or cornbread croutons in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve with extra avocado, fresh cilantro, sliced jalapeños, lime wedges, and hot honey cornbread croutons for a customizable family-style meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe with toppings and cornbread croutons
- Calories: 760 kcal
- Sugar: 16 g
- Sodium: 1050 mg
- Fat: 42 g
- Saturated Fat: 13 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 13 g
- Protein: 34 g
- Cholesterol: 105 mg
