Spicy East Texas Regional Chili
A hearty, slow-simmered chili with bold spices and a blend of beef and beans, inspired by the flavors of East Texas game day gatherings. This american-inspired beef ready in about 75 minutes pairs ground beef, medium, diced yellow onion, medium, diced green bell pepper 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 lb ground beef
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 15 oz can, drained and rinsed kidney beans
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced green bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute more until aromatic.
- Step 3: Increase heat to medium-high and add 1 lb ground beef, breaking it apart with a spoon. Cook for 7-8 minutes until browned and no longer pink.
- Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to bloom the spices.
- Step 5: Add 14 oz canned diced tomatoes, 15 oz drained kidney beans, and 1 cup beef broth. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes to meld flavors.
- Step 6: Remove lid and simmer uncovered for 10 minutes to thicken the chili before serving.
Frequently asked questions
How long does Spicy East Texas Regional Chili take to make?
Total time is about 75 minutes (15 min prep + 60 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 Spicy East Texas Regional 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 Spicy East Texas Regional 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 Spicy East Texas Regional 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 Spicy East Texas Regional Chili?
American 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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