This is an easy Texas chili recipe I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This chili only gets better the second day, so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. Enjoy — I know I do every time I make this chili.
Ingredients
- 2 pounds lean ground beef
- 1 large onion , diced
- 1 large bell pepper , minced
- 3 cans pinto beans , 15 ounce
- 2 cans diced tomatoes , 28 ounce
- 4 cans tomato sauce , 8 ounce
- 0.5 cups chili powder
- 3 jalapeño peppers , Optional
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 0.5 teaspoons salt
- 0.25 teaspoons garlic powder
Instructions
-
1
Cook and stir beef, onion, and bell pepper in a large pot over medium heat until beef is browned and onion and pepper are tender, about 10 minutes. Drain and discard grease.
-
2
Stir in beans, tomatoes, tomato sauce, chili powder, jalapeños, red pepper flakes, black pepper, salt, and garlic powder. Bring to a slow boil, then cover and reduce the heat. Simmer chili, stirring occasionally so it does not stick, for at least 30 minutes or up to several hours; the longer it simmers, the more flavorful it will be.
Nutrition Facts
Per serving
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