Easy Texas Chili Recipe

Name: Easy Texas Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 2 pounds lean ground beef; 1 large onion, diced; 1 large bell pepper, minced; 3 (15 ounce) cans pinto beans; 2 (28 ounce) cans diced tomatoes; 4 (8 ounce) cans tomato sauce; 0.5 cup chili powder; 3 jalapeno peppers, minced; 1 teaspoon crushed red pepper flakes; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 0.25 teaspoon garlic powder

Cook Time: 45 minutes

Ingredients

2 pounds lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 ounce) cans pinto beans
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
cup chili powder
3 jalapeo peppers, minced (optional)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
teaspoon salt
teaspoon garlic powder

Directions

In a large pot, cook and stir the ground beef, diced onion, and minced bell pepper over medium heat until the beef is browned and the onion and pepper are tender, about 10 minutes.
Drain any excess grease from the pot and discard it.
Stir in the pinto beans, diced tomatoes, tomato sauce, chili powder, minced jalapeos (if using), red pepper flakes, black pepper, salt, and garlic powder.
Bring the mixture to a slow boil, then cover the pot and reduce the heat to low.
Let the chili simmer, stirring occasionally to prevent sticking, for at least 30 minutes. The longer it simmers, the more flavorful it will be. You can simmer it for several hours if you prefer.

Recipe Tip

If you prefer, you can substitute 6 cups of homemade cooked pinto beans with juice for the 3 cans of pinto beans.

Nutrition Facts (per serving)

Calories: 586
Total Fat: 17g (22% Daily Value)
Saturated Fat: 6g (30% Daily Value)
Cholesterol: 101mg (34% Daily Value)
Sodium: 1273mg (55% Daily Value)
Total Carbohydrate: 62g (23% Daily Value)
Dietary Fiber: 23g (83% Daily Value)
Total Sugars: 12g
Protein: 51g (102% Daily Value)
Vitamin C: 56mg (63% Daily Value)
Calcium: 209mg (16% Daily Value)
Iron: 11mg (59% Daily Value)
Potassium: 2151mg (46% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Texas chili, often referred to as "chili con carne," has its roots deeply planted in Texan and Southwestern cuisine. It was introduced in the 19th century and has evolved over time, becoming a staple of Texan culture. The dish was influenced by the early settlers, particularly those who brought Mexican, Spanish, and Native American flavors into their cooking. While chili has many variations today, Texas chili is unique in that it traditionally does not include beans or pastajust beef, chili peppers, and a rich mix of spices. The history of Texas chili reflects the state's diverse cultural heritage, and it has earned its place as a defining dish of Texas' culinary identity.

Regional Variations

In Texas, chili is more than just a mealit's a source of state pride. The recipe varies from city to city, and families often have their own "secret" versions. In some regions, especially along the border, you'll find Texas chili made with a variety of local peppers, such as hatch chiles or pequin peppers. While beans are generally excluded from the "authentic" version of Texas chili, other states and regions embrace bean-filled variations, adding to the chilis overall diversity. Another regional influence is the use of beef: Texas chili is made with chunks of beef or ground beef, while other versions might use pork or chicken.

How It Differs from Similar Dishes

Texas chili stands apart from other chili recipes due to its strict adherence to certain ingredients and cooking methods. Unlike other chili varieties that may include beans, pasta, or even vegetables like corn, Texas chili focuses primarily on meat (usually beef) and a variety of chili peppers. Its a more concentrated, spicy, and hearty dish. Moreover, many other regional chili recipes include tomatoes or tomato sauce, but Texas chili keeps the tomato content minimal, allowing the heat from the chili peppers to dominate. The use of ground beef and the absence of beans are particularly significant distinguishing features.

Where It Is Typically Served

Texas chili is a beloved dish served in a variety of settings, from home kitchens to chili cook-offs, which are an integral part of Texas' social and culinary landscape. It's also a popular item in Tex-Mex restaurants and is commonly paired with sides like cornbread, rice, or a sprinkle of cheese. Some people even serve their chili over hot dogs or baked potatoes. Its not just a main dish, but a symbol of hospitality and prideperfect for gatherings, casual dinners, or a bowl at a local chili competition. Texas chili also has a unique place in the state's annual festivals, like the World Championship Chili Cook-off held in Terlingua.

Interesting Facts

1. In 1977, Texas declared chili the official state dish, solidifying its status as a cultural icon.

2. There is an ongoing debate among chili lovers: Should beans be included? While traditional Texas chili does not contain beans, many cooks around the world add them. This has sparked intense discussions in online forums and cook-offs.

3. Texas chili is often used as the base for other dishes, like chili cheese fries or chili mac, showcasing its versatility in the culinary world.

4. Some chefs insist that the secret to perfect chili is the slow simmering process, which allows the flavors to develop and meld together, creating a deep, rich taste.

Conclusion

Whether you're a Texan or just a fan of bold flavors, Easy Texas Chili is a dish that brings the heat and heartiness of traditional Southwestern cooking to your table. Its rich history, regional variations, and simple yet flavorful ingredients make it an enduring favorite across the world. Serve it at your next gathering, and you might just start your own chili debate!

FAQ about Easy Texas Chili Recipe

Leftover Texas chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 3 months. When reheating, ensure it’s heated thoroughly before serving.

Yes, Texas chili actually tastes better the next day as the flavors have more time to meld. You can prepare it up to 2 days ahead and store it in the refrigerator. Just reheat on the stove or in the microwave before serving.

Absolutely! If you prefer a milder chili, reduce or eliminate the jalapeño peppers and crushed red pepper flakes. You can also adjust the chili powder to suit your taste. If you want extra heat, consider adding more jalapeños or a hotter variety of chili pepper.

If you're not a fan of pinto beans, you can substitute them with kidney beans, black beans, or any other variety of beans you prefer. Just be sure to drain and rinse the beans before adding them to the chili.

Yes, you can use a slow cooker! After browning the beef and sautéing the onions and bell pepper, add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to develop more deeply.

If your chili turns out too watery, you can simmer it uncovered for an additional 10-15 minutes to allow some of the liquid to evaporate. Alternatively, you can mix in a small amount of cornstarch or masa harina to thicken it up.

Yes, you can substitute ground turkey or chicken for the beef. The chili will still be flavorful, though the taste and texture will be a bit lighter. If using lean ground turkey or chicken, be sure to brown the meat well to add depth of flavor.

Simmer the chili for at least 30 minutes to allow the flavors to meld. However, for a more intense flavor, it's best to simmer it for 1-2 hours. Stir occasionally to prevent it from sticking to the bottom of the pot.

Texas chili pairs perfectly with cornbread, a side salad, or even over rice for a heartier meal. Some like to add toppings such as shredded cheese, sour cream, and chopped green onions for extra flavor.

Yes, you can substitute fresh tomatoes for the canned ones. Use about 6 medium tomatoes, diced. If you use fresh, you might need to add a bit more liquid to the chili to achieve the right consistency.

Comments

Tracy

10/06/2025 01:52:54 PM

I'm going to try this in the slow-cooker--has anyone done this yet, and how did it turn out?

Brenda

12/01/2008 11:54:32 AM

ok... first i must say that real texas chili does not have beans.......not bad for a starter.... but i made these changes.... i used extra lean chili meat instead of ground beef, 2 cans of rotel tomatoes instead of the tomatoes and the tomato sauce,1 galic clove chopped instead of garlic powder, 2 teaspoons of cumin powder, 1 teaspoon of cayenne pepper and 1 can of beer.....

Sean E

09/15/2024 05:04:11 PM

I left a note how I liked this recipe 6 years ago, and it's just as good now. Writing this just to recommend a couple of minor items I do to make it more flavorful. First, I use minced fresh garlic instead of garlic powder, and I wait to put it into the chili until it's about 20 minutes from being done - this preserves that garlic flavor that's otherwise lost. I also do the same with the jalapenos, which preserves their flavor and a little more heat, as well. Agreed, this is not Texas chili, but as a native Texan, who cares - it still tastes good.

Shamim Boyce

11/27/2017 08:36:00 PM

This is a great recipe! I did want to use my slow cooker for about half the portion (10 servings) so I browned the meat, drained it and put it in the slow cooker. Everything else was cut up as instructed and went right into the slow cooker. I did use a large clove of fresh garlic, finely chopped, instead of the garlic powder. I also added cumin and oregano. I always put a fresh tomato (along with the canned tomatoes) cut into quarters, into my chili as I love the flavors that are absorbed!

Pinklantana 1

10/08/2010 02:53:45 PM

This is good, easy to make and healthy. There was something missing though and it was cumin.... thanks for the recipe.

Jill Johnson Bohmer

10/29/2024 01:31:10 AM

delicious! I made this several times. So very close to my own chili recipe.. but I add a green pepper chopped and sauted with the onions.. also sometimes will add a small can of green chiles. I also like to add some smoke seasoning.. just a drop! and simmer for a few hours. Sometimes I add a glass of red wine merlot, not the sweet kind. It turns out great. I also make some cornbread and serve a salad, and a side of white rice.. as some like to put it over rice. I don't! ;D I sometimes sprinkle on some grated cheddar. Love from me to you, Jill

Niki

10/27/2013 05:44:19 PM

This was WAY too spicy. Was it a typo asking for 1/2 cup of chili powder? I didn't even use the jalapeños peppers and no one could eat it. I made it for 10 adults (some love spicy food) and they all agreed that it was way too spicy and that it should have been 3-4 teaspoons of chili powder, not 1/2 cup! ….Niki

NancyG

01/26/2009 10:52:32 AM

Very good. I did make some changes. I did not brown the ground beef first; I put it in the chili raw. I swear it cooks and the ground beef tastes so much better. (Don't be afraid to try this!) I brought it to a boil and then turned it down to simmer for 1-1/2 hours (90 minutes). The other changes I made is 2 cans of kidney beans instead of pinto, left out the jalapeno peppers (personal choice), 1/4 c chili powder and 1 tsp crushed cayenne pepper instead of red pepper flakes. And I did saute the onion and bell pepper before I added them to the chili. I made corn muffins and put a corn muffin in the bottom of the chili bowl, and put the chili on top. Top the chili with shredded mexican cheese and sour cream. Mmmm, mmmm!!

simmeringzimmerman

07/01/2013 04:27:02 PM

Good, true in Texas there are no beans in the chili but they were sure good in there. I drained and rinsed the beans before I added them.

France Cevallos

10/16/2023 11:58:10 PM

Agree, this is not Texas chili due to the beans and tomato sauce, however that is no reason to rate down a recipe based on a title alone. This turned out great, had simple ingredients, and was even tastier the next day. Served with sour cream, cheese, green onion and pickled red onion.

Patricia Ann Freeman Baskin

12/12/2008 08:53:29 AM

LOVED THIS CHILI!!! DH said it was the best I'd ever made. Only changes I made was to cut recipe to half (only the 2 of us) but did use 2 lbs. meat. Used 1 can chopped tomatoes, 1 can Ro-Tel Mexican tomatoes and 1 14 oz can tomato sauce. Cooked in slow cooker on high for 1 hour and on low for 5-6 hrs. Will made this my main chili recipe.

Karen

08/13/2025 12:19:46 PM

It was okay, but not our favorite chili recipe.

Anna Melnyk-Spagnola

07/07/2025 07:41:24 PM

Really delicious recipe as written

Kris Hodge

06/22/2025 10:30:56 PM

😀😃😄😁😆

PolitePear5029

05/20/2025 10:38:10 PM

I used Rotel (Hot!) instead of regular tomatoes and added Hatch green chili peppers. (We Texans like it robust and 🔥!) This is the only recipe I use, now. Two thumbs up.

Matthew Wilson

11/05/2024 03:46:53 PM

Even my cousin asked for the recipe.

NiftyKnife4411

09/17/2024 02:48:30 PM

My husband was born and bred in Texas and loves beans in his chili!

Dawn2844

09/01/2024 03:04:05 PM

You do not, do not, and I repeat,do not, put beans in Texas Chili ...

UniqueSieve5242

07/24/2024 07:47:46 AM

Absolutely delicious!!

Charlotte

12/24/2022 03:57:23 PM

Love it!! This has been my go-to ground beef chili recipe for several years now!

audio version

Cook Time: 60 minutes