Recipes » Main Dishes » Soups and Stews » Not Texas Chili

Not Texas Chili

| | |

Rate This Recipe:

5 from 1 vote
My favorite chili recipe. Although it's not "authentic" it's the one our family enjoys best!
Cook Time 2 hours
Total Time 2 hours 10 minutes
A quick and easy, traditional chili recipe. Though not an authentic Texas chili, this has been our family's favorite for years! https://www.lanascooking.com/not-texas-chili/

Not Texas Chili – A quick and easy, traditional chili recipe. Though not an authentic Texas chili, this has been our family’s favorite for years!

A quick and easy, traditional chili recipe. Though not an authentic Texas chili, this has been our family's favorite for years! https://www.lanascooking.com/not-texas-chili/

Well, it’s Spring in the South, y’all. 82 degrees Saturday afternoon. 40 this morning.

Yep, it’s March when it’s summer in the sunshine and winter in the shade. We don’t know whether to light the grill or start a fire in the fireplace.

We’re running the heat in the morning and air conditioning in the afternoon. Then back to heat at night. It’s enough to make you dizzy.

And on top of all that, things are starting to bloom and you know what that means – allergies! Yikes.

Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

I shouldn’t complain about the weather, though. I saw one of my blogging friends, Amanda from Amanda’s Cookin’, on Facebook this morning talking about it being below 20 degrees with blowing snow and icy roads where she lives.

So for Amanda and all of y’all who are still dealing with winter, I’m posting this recipe today. And I won’t even mention how well my lettuces are growing or that I saw the first Iris blooming in the front yard this morning :-)

Now, before somebody starts in about how this is not “real” chili, I just want to go ahead and say that I know that. I understand that “real” chili does not contain any beans or tomatoes.

However, there’s a whole big world of cooks out here and we all have different ideas about recipes. That why I’ve called this recipe Not Texas Chili. Just so we’re clear.

This is my own version of chili and it bears no resemblance whatsoever to chili cooked by authentic cowboys, trail bosses, or others associated in any way with Texas. Whew!

How to Make Not Texas Chili

Browning beef in a deep skillet.

Okay, if you’re ready to try my family’s favorite chili recipe, inauthentic though it may be, let’s get started. You’ll need a large deep pot like a Dutch oven for making the chili.

Start by browning the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.

Cooking peppers, onions, and garlic in the skillet.

In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender. Return the drained beef to the pan.

Add tomatoes, beans, water to the skillet.

Add the tomatoes, beans, tomato paste, and water. Stir well.

Seasonings measured into a small bowl.

Add the seasonings. Stir well.

Chili simmering in a deep skillet.

Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.

Serve with garnishes of sour cream, cheese, cilantro, and Tabasco.

More Recipes You May Like

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

A quick and easy, traditional chili recipe. Though not an authentic Texas chili, this has been our family's favorite for years! https://www.lanascooking.com/not-texas-chili/

Not Texas Chili

My favorite chili recipe. Although it’s not “authentic” it’s the one our family enjoys best!
5 from 1 vote
Print It Rate It
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 323kcal
Author: Lana Stuart

Ingredients

  • 1 ¼ pounds ground beef
  • 1 large green pepper chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 30 ounces canned diced tomatoes with their juice (2 cans)
  • 30 ounces canned pinto beans drained and rinsed (2 cans)
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons cumin

Garnishes:

  • Sour cream
  • Grated cheese
  • Chopped cilantro
  • Tabasco

Instructions

  • In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
  • In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
  • Return the drained beef to the pan.
  • Add the tomatoes, beans, tomato paste, and water. Stir well.
  • Add the seasonings. Stir well.
  • Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
  • Serve with garnishes of sour cream, cheese, cilantro, and Tabasco

Notes

Nutrition Information

Serving: 1 | Calories: 323kcal | Carbohydrates: 25g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 989mg | Potassium: 831mg | Fiber: 8g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




46 Comments

  1. This is the chili with which we grew up – – Texas or not Texas. Funny thing is that we both made it Sunday night, without prior discussion, in the middle of August with temperatures so high the sidewalks are melting!

    If the weather is considered too hot, serve it over lettuce with all of the condiments, for a wonderful “taco salad.” Delish!

  2. Finally!??

    Someone that does chili right. Pretty much the way I make it, just a few ingredients different.

    Thank you.

  3. the instructions call for adding water with the tomatoes, beans etc; but the recipe does not tell you how much water

    1. It’s not a set amount. You should add enough water to make the chili the thickness that you like. I usually start with about 1/2 cup and may add more as it cooks down and the water evaporates.

    1. I usually add between 1 and 1 1/2 cups. It depends on how thin or thick you like your chili. It’s one of those things that you can’t really give a definite measurement for.

  4. Hi! I made this chili last week and have reviewed this recipe on my blog. You can check it out

    I followed the recipe word-for-word and it was delicious!