Rating: 4.5 stars
158 Ratings
  • 5 star values: 95
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 5

This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.

Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
20
Yield:
8 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.

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  • Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Cook's Note:

For the 3 cans pinto beans, you can substitute 6 cups homemade cooked pinto beans with juice.

Nutrition Facts

171 calories; protein 11.9g; carbohydrates 14.9g; fat 7.3g; cholesterol 27.4mg; sodium 605.3mg. Full Nutrition
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