Simmered Texas Beef Chili with Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, slow-simmered chili with ground beef, kidney beans, and a blend of warm spices, perfect for chilly evenings. This American-inspired soup recipe, ready in about 50 minutes, pairs Ground beef, Onion, Garlic 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.

Prep: 20 min Cook: 30 min Serves 6 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 large diced onion, 4 minced garlic cloves, and 1 diced bell pepper, and cook until softened (about 5 minutes).
  2. Step 2: Add 1 pound ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  3. Step 3: Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar.
  4. Step 4: Add 14.5 ounces diced tomatoes, 1 can (15 ounces) drained and rinsed kidney beans, 2 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce. Bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot.

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