Texas-Style Beef Chili

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 drafted and published.

A meaty, smoky chili without beans, slow-simmered to deep, rich flavor with a hint of heat. This Mexican-inspired one-pot recipe, ready in about 105 minutes, pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 90 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lb ground beef and cook, breaking into crumbles, until browned and no longer pink (about 8 minutes), then drain excess fat.
  2. Step 2: Stir in 1 large diced onion and cook for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika. Stir for 30 seconds until toasted and aromatic.
  3. Step 3: Add 1 can diced tomatoes (with juice), 1 can diced green chilies, 1 cup beef broth, 1 tbsp cocoa powder, 1 tbsp brown sugar, and 1 tsp hot sauce. Bring to a gentle simmer.
  4. Step 4: Reduce heat to low, cover partially, and simmer for 90 minutes, stirring occasionally, until flavors meld and the chili thickens. Remove the lid and simmer uncovered for 15 minutes to deepen the flavor until the liquid reduces by half and coats the back of a spoon.

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