Panhandle & Plains Chili
A hearty, slow-simmered chili featuring ground beef, kidney beans, and a blend of spices, representing the rustic comfort of the Texas Panhandle. This beef-inspired beef ready in about 90 minutes pairs Ground beef, medium, diced Yellow onion, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb Ground beef
- 1 medium, diced Yellow onion
- 2, minced Garlic cloves
- 2 tbsp Tomato paste
- 1 (14.5 oz) can Canned diced tomatoes
- 1 (15 oz) can, drained Kidney beans
- 1 cup Beef broth
- 2 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat, add 1 lb ground beef, and cook for 5-6 minutes until browned, breaking into crumbles with a spoon.
- Step 2: Stir in 1 diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
- Step 3: Add 2 tbsp tomato paste and cook for 1 minute until deepened in color, then stir in 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can drained kidney beans, and 1 cup beef broth.
- Step 4: Season with 2 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/4 tsp cayenne pepper, and 1/2 tsp salt, then bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
- Step 6: Taste and adjust seasoning, then serve hot with optional shredded cheddar cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Panhandle & Plains Chili take to make?
Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Panhandle & Plains Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Panhandle & Plains Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Panhandle & Plains Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Panhandle & Plains Chili?
Beef beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
