Spiced Texas-Style Chili with Smoked Beef and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A robust chili featuring smoked beef chunks simmered with black beans, tomatoes, and bold Texan spices, perfect for a hearty meal. This mexican-inspired beef ready in about 80 minutes pairs smoked beef chuck, cubed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 65 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs smoked beef chuck cubes and sear for 4-5 minutes until browned on all sides, then remove and set aside.
  2. Step 2: In the same pot, add 1 cup diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 3-4 minutes until fragrant and translucent.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 small finely chopped jalapeño; cook for 1 minute until spices bloom and become aromatic.
  4. Step 4: Return the beef to the pot and add 14 oz canned diced tomatoes, 15 oz drained black beans, and 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a simmer, cover partially, and reduce heat to low. Cook gently for 1 hour, stirring occasionally, until beef is tender and flavors meld.
  6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with cornbread or rice.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Texas-Style Chili with Smoked Beef and Black Beans take to make?

Total time is about 80 minutes (15 min prep + 65 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 Spiced Texas-Style Chili with Smoked Beef and Black Beans?

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 smoked beef chuck, cubed from drying out.

Can I substitute ingredients in Spiced Texas-Style Chili with Smoked Beef and Black Beans?

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 Spiced Texas-Style Chili with Smoked Beef and Black Beans 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 Spiced Texas-Style Chili with Smoked Beef and Black Beans?

Mexican 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.

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