Spiced Texas-Style Chili with Smoked Beef and Black Beans

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 recipe, 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.

Ingredients

• 1.5 lbs smoked beef chuck, cubed
• 2 tbsp olive oil
• 1 cup yellow onion, diced
• 4 garlic cloves, minced
• 14 oz canned diced tomatoes
• 15 oz black beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.