Register    Reset Password

Texas Chili

Submitted by: kellyberry on January 18, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Texas Chili

Here’s how I make mine during the week and it’s perfect for those fall and winter days. (And for any chili aficionados that say that this can’t be real Texas chili because it has beans: I am a sixth-generation Texan and I make it and like it and so does every other Texan that has tried it. Now that’s real Texas chili!)

This recipe feeds four but can be easily doubled or even tripled. It also freezes and reheats very well.

Attribution Link

Difficulty: Easy

Servings: 4


1 pound ground chuck (you can use chuck cubes if you have time to let it simmer all day)
1 or 2 cans cooked pinto beans (I use Ranch Style)
1 finely chopped onion
4-5 cloves finely chopped garlic
1 (28 oz.) can crushed tomatoes
1 Tablespoon taco seasoning (optional but it does give an extra layer of flavor. I use Fiesta – make sure whatever kind you use is salt-free)
2-4 Tablespoon chili powder (I use Gebhardt)
1 teaspoon ground cumin


Finely chopped jalapeno or serrano peppers (optional).

Brown beef and add taco seasoning before it is completely cooked. Add onions and cook until they start to soften. Add tomatoes, garlic and beans. When mixture is bubbling-hot, add cumin and chili powder. Start with 2 tablespoons of the chili powder, stir well and taste. Keep adding until it is as hot as you like it. If you like more heat, add chopped peppers. Add salt at the very end, only a pinch at a time and taste after each pinch. Be careful not to add too much salt or the chili will taste sweet.

Simmer uncovered for about 10-15 minutes if using ground beef. If using chuck cubes, cover and let chili simmer for at least 6 hours.

Toppings are strictly optional but chopped onions and/or jalapenos are nice and so is a little shredded cheddar. Serve with corn chips, saltine crackers, tortillas or cornbread.

Categories: Chilis

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!