Spicy East Texas Regional Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 60 min Serves 6 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute more until aromatic.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove lid and simmer uncovered for 10 minutes to thicken the chili before serving.

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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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