Texas-Style Chili Recipe

Name: Texas-Style Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 3 -4 lbs beef chuck roast, cut into 1/2-inch cubes; 2 1/2 teaspoons salt, divided; 1 cup onion, finely chopped; 1 cup green pepper, chopped; 2 teaspoons fresh jalapeno peppers, finely chopped; 5 garlic cloves, crushed; 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons oregano; 1 teaspoon ground red pepper (cayenne); 1 (6 ounce) can tomato paste

Servings: persons

2 tablespoons olive oil, divided
3 -4 lbs beef chuck roast, cut into 1/2-inch cubes
2 1/2 teaspoons salt, divided
1 cup onion, finely chopped
1 cup green pepper, chopped
2 teaspoons fresh jalapeno peppers, finely chopped
5 garlic cloves, crushed
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground red pepper (cayenne)
1 (6 ounce) can tomato paste

1
Heat 1 TBL oil in skillet. Sprinkle beef with 1/2 tsp salt.
2
Add meat to skillet and brown over medium-high heat (brown in two batches if necessary).
3
Transfer meat to Dutch oven.
4
Pour drippings from skillet into bowl and add enough water to make 4 cups.
5
Heat remaining oil in same skillet.
6
Add chopped onions, green peppers, jalapeno, and garlic to skillet and cook until softened, approx 4-5 minutes.
7
Add remaining salt and spices to ingredients in skillet. Cook 1 minute.
8
Stir tomato paste into mixture in skillet and cook 1 minute.
9
Stir 1 cup water mixture into skillet and bring to boil, stir and scrape bottom of skillet.
10
Add skillet mixture to beef in Dutch oven, stir to blend.
11
Stir remaining water mixture into beef mixture in Dutch oven and bring to a boil.
12
Cover and simmer over low heat for 1 - 2 hours, or until meat is tender.
13
Increase heat a little and simmer uncovered for another 30 minutes.

504

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 3 -4 lbs beef chuck roast, cut into 1/2-inch cubes, 2 1/2 teaspoons salt, divided, 1 cup onion, finely chopped, and more.

Yes, Texas-Style 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-Style Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions