Texas Chili Recipe

Name: Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef or cubed beef round; 1 large Spanish onion, diced; 1 large green pepper, diced; 1 (2 oz.) can diced green chilies; 1 (2 oz.) can diced or sliced jalapeno or 3 fresh jalapeno, diced; 1 tsp. chopped fresh garlic; 1 tsp. black pepper; 1 tsp. salt; 1 tsp. ground cayenne pepper; 1 tsp. ground cumin; 1 tsp. ground coriander; 1 tsp. oregano; 1 (12 to 14 oz.) can diced tomatoes; 1 (14 oz.) can kidney beans, drained and washed; 1 1/2 c. good quality chili powder

Servings: persons

2 lb. ground beef or cubed beef round
1 large Spanish onion, diced
1 large green pepper, diced
1 (2 oz.) can diced green chilies
1 (2 oz.) can diced or sliced jalapeno or 3 fresh jalapeno, diced
1 tsp. chopped fresh garlic
1 tsp. black pepper
1 tsp. salt
1 tsp. ground cayenne pepper
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. oregano
1 (12 to 14 oz.) can diced tomatoes
1 (14 oz.) can kidney beans, drained and washed
1 1/2 c. good quality chili powder

1
Heat a large, heavy bottomed pot for 3 to 5 minutes with nothing in it.
2
Add ground beef and brown completely, breaking up meat as it browns.
3
(Note:
4
If using beef cubes, add 1/4 cup vegetable oil first.)
5
When meat is completely browned, add in the onion, peppers, garlic salt and pepper and cook until vegetables are wilted.
6
(Do not drain off grease at this time as it adds flavor.)
7
When vegetables are wilted, add in all remaining spices, the diced chilies and jalapenos.
8
Cook and stir for about 8 to 10 more minutes.
9
Add diced tomatoes and kidney beans and reduce heat to low.
10
Simmer for about 1 hour.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb. ground beef or cubed beef round, 1 large Spanish onion, diced, 1 large green pepper, diced, 1 (2 oz.) can diced green chilies, and more.

Yes, Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Texas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions