Chef Brian Duffy's Ultimate Smoky Beef and Bean Chili with Lime Crema

Name: Smoky Cowboy Chili with Lime Crema
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10–12
Cuisine: American / Southwestern Inspired
Ingredients: 2 tbsp olive oil; 3 lb 80/20 ground beef (or 2 lb ground beef plus 1 lb chuck, diced ½ inch); 2 large Spanish onions, finely diced; 1 red bell pepper, finely diced; 2 jalapeños, seeded and minced; 1 poblano pepper, roasted, seeded and finely diced; 6 cloves garlic, thinly sliced; ⅓ cup Würzpott Smoky Cowboy; 3 tbsp chili powder; 1 tbsp ground cumin; 3 tbsp tomato paste; 12 oz Yuengling lager; 2 cans (28 oz each) crushed tomatoes; 2 cans (15 oz each) kidney beans, rinsed; 1 can (15 oz) black beans, rinsed; 1 can (15 oz) garbanzo beans, drained; 2 cups beef stock; 1 tbsp cider vinegar; Kosher salt, to taste; 1 cup sour cream or Mexican crema; Zest and juice of 1 lime; 1 tsp Würzpott Smoky Cowboy; 2 tbsp chopped cilantro; Sharp cheddar, scallions, pickled red onions, tortilla chips

Jump to Recipe

Nothing beats a hearty bowl of homemade chili when you're craving bold flavor and serious comfort food. Chef Brian Duffy takes this classic favorite to another level with his Smoky Cowboy Chili and Lime Crema, combining perfectly browned beef, tender beans, roasted peppers, and Würzpott Smoky Cowboy for a rich, smoky chili that tastes like it simmered all day.

The Secret to Deep, Smoky Chili Flavor

What makes this homemade chili recipe special is Chef Duffy's approach to building flavor from the very beginning.

Instead of simply adding spices to simmering tomatoes, he first sears the beef to develop a deeply savory foundation. Onions, bell peppers, jalapeños, roasted poblano, and garlic follow, creating layers of aromatic flavor.

The real magic happens when Würzpott Smoky Cowboy is bloomed with chili powder, cumin, and tomato paste in the rendered beef fat. This technique releases the seasonings’ aromas and distributes their bold flavors throughout the chili.

A splash of lager adds another layer of depth before everything simmers together.

A Hearty Beef and Bean Chili That Satisfies

This isn't your average beef and bean chili. Chef Duffy combines kidney beans, black beans, and garbanzo beans with crushed tomatoes and richly seasoned beef for a substantial, satisfying meal.

The combination creates a wonderful balance of textures, while a finishing splash of cider vinegar brightens the deep, savory flavors.

Don't Skip the Lime Crema

Every great chili deserves the perfect finishing touch.

Chef Duffy's lime crema combines sour cream, fresh lime zest and juice, cilantro, and a touch of Würzpott Smoky Cowboy. Its cool, tangy flavor beautifully balances the chili's smoky richness.

Finish each bowl with shredded sharp cheddar, scallions, pickled red onions, or crunchy tortilla chips for even more flavor and texture.

Perfect for Game Day, Gatherings, and Leftovers

Serving 10–12 people, this easy chili recipe is ideal for football parties, family dinners, potlucks, and chilly evenings.

Chef Duffy also recommends making it a day ahead. After refrigerating overnight, the flavors have more time to develop, and any solidified fat can be removed before gently reheating.

Whether you’re feeding a crowd or preparing meals for the week, this smoky homemade chili delivers the kind of satisfying, chef crafted flavor that keeps everyone coming back for another bowl.

Smoky Cowboy Chili with Lime Crema

By Chef Brian Duffy

Chef Brian Duffy brings bold, smoky flavor to the ultimate homemade chili recipe with his hearty Smoky Cowboy Chili and Lime Crema. Featuring tender ground beef, four varieties of beans, roasted poblano peppers, tomatoes, and Würzpott Smoky Cowboy, this beef and bean chili delivers rich, satisfying flavor in every spoonful. Finished with a refreshing lime crema, this easy chili recipe is perfect for game day, family dinners, cold weather gatherings, and anyone craving a comforting bowl of homemade chili with a chef inspired twist.

Prep: 20 minutes
Cook: 60 minutes
Total: 1 hr 20 min
Servings: 10–12
Calories: 560

Ingredients

Chili
2 tbsp olive oil
3 lb 80/20 ground beef (or 2 lb ground beef plus 1 lb chuck, diced ½ inch)
2 large Spanish onions, finely diced
1 red bell pepper, finely diced
2 jalapeños, seeded and minced
1 poblano pepper, roasted, seeded and finely diced
6 cloves garlic, thinly sliced
⅓ cup Würzpott Smoky Cowboy
3 tbsp chili powder
1 tbsp ground cumin
3 tbsp tomato paste
12 oz Yuengling lager
2 cans (28 oz each) crushed tomatoes
2 cans (15 oz each) kidney beans, rinsed
1 can (15 oz) black beans, rinsed
1 can (15 oz) garbanzo beans, drained
2 cups beef stock
1 tbsp cider vinegar
Kosher salt, to taste
Lime Crema
1 cup sour cream or Mexican crema
Zest and juice of 1 lime
1 tsp Würzpott Smoky Cowboy
2 tbsp chopped cilantro
Optional Garnishes
Sharp cheddar, scallions, pickled red onions, tortilla chips

Directions

Heat a rondeau or Dutch oven over medium-high heat. Sear beef in two batches, 8–10 minutes each. Set beef aside; reserve 2 tbsp rendered fat in the pot.
Reduce to medium heat. Cook onion, bell pepper, poblano, and jalapeño for 6–8 minutes. Add garlic and cook 1 minute.
Add Smoky Cowboy, chili powder, cumin, and tomato paste. Bloom for 2 minutes.
Deglaze with lager. Return beef to pot; add tomatoes, beans, and stock. Bring to a boil, then simmer partly covered for 30 minutes, stirring every 15 minutes.
Finish with cider vinegar. Taste before adding kosher salt; the seasoning blend already contains salt.
Whisk together crema ingredients. Serve chili topped with lime crema and desired garnishes.