Texas-Style Beef Chili
A meaty, smoky chili without beans, slow-simmered to deep, rich flavor with a hint of heat. This mexican-inspired one pot 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.
Ingredients
- 1.5 lb ground beef
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (4 oz) diced green chilies
- 1 cup beef broth
- 1 tbsp cocoa powder
- 1 tbsp brown sugar
- 1 tsp hot sauce
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Texas-Style Beef Chili take to make?
Total time is about 105 minutes (15 min prep + 90 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 Texas-Style Beef 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 Texas-Style Beef 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 Texas-Style Beef 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 Texas-Style Beef Chili?
Mexican one pot 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
