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Texas-Inspired Chili with Beans: A Hearty Stew
I know—mentioning a Texas Chili recipe with beans can stir a huge emotional and vehement argument in Texas. And yes, I’m okay with that. There’s nothing wrong with a healthy argument—or, in my defense, a healthy bowl of chili. So I stand by adding beans to this Texas Chili recipe. While traditional Texas chili often leans toward beef and no beans or tomatoes, mine embraces the essence of adaptability without compromising on taste or Texan pride.
Understanding Texas Chili and Beans
Authentic Texas chili embodies bold flavors. It is a meat-centric stew with a medley of chilies. My take on Texas chili recipes is they developed due to what was available and on hand at the range — meat and chilies. This resourcefulness is at the heart of my recipe. Use what you have in the essence of the recipe and you will come out with a great Texas chili.
If you are further interested in the history of Texas Chili — check out some of these Texas History articles:
My version of Texas Chili takes liberties with the more recent beans/no beans or tomatoes/no tomatoes arguments. I’m inspired by tradition and open to adaptation based on resourcefulness. And we typically have a pantry with beans and tomatoes, so I choose to use them!
Red Kidney Beans and Tomatoes
Red kidney beans and crushed tomatoes add texture, flavor, and nutrients. I think the beans and a small amount of tomatoes enhance the overall texture of chili.
Beans compliment earthy chili powder flavors and tomatoes contrast this earthiness. Beans also provide protein, fiber, folate, iron, potassium, and magnesium without adding more fat. Tomatoes bring a hit of acid and sweetness and round out flavors. Both elements bulk up the chili with more plant-based ingredients making the dish more economical.
IMPORTANT NOTE: Do not add too many tomatoes or paste in a chili; this is chili, not spaghetti sauce!
Meat Options for Chili
Traditionally, a chuck roast is the go-to for Texas chili. I use ground meat, specifically ground turkey. I’ve found that a slightly higher fat lean meat, like 93% lean offers better results than non-fat options which can compromise texture and depth.
I’ve even *gasp* made this recipe using lentils and walnuts when we do not have or want to use meat. Lentils and walnuts are something we always have on hand in our pantry or freezer whereas meat is a special occasion for our family.
Ways to Adapt Texas Chili Recipes
Mexican Chilies in Chili
Mexican chilies like guajillo, pasilla, ancho, and arbol lend distinct flavors and heat levels. Fresh chilies like hatch or habanero can also enhance the flavor and spice profile. Feel free to experiment—each chili brings its unique character to the dish.
- Guajillo: Mild to moderate heat; fruity, tangy, and slightly sweet with hints of green tea and berry.
- Pasilla: Mild heat; rich, smoky, and earthy flavor with notes of cocoa, raisins, and dried fruit.
- Chile de Árbol: Moderate to high heat; grassy and slightly nutty with intense, fiery heat.
- Ancho: Mild heat; sweet and smoky, with a raisin-like taste and subtle earthiness.
- Cascabel: Mild to moderate heat; rich and nutty with a slight tang and a deep, earthy flavor.
- Morita: Moderate heat; smoky, similar to chipotle, but smaller in size and a bit sweeter.
Spice in Texas Chili Recipes
Cinnamon, a secret ingredient in my recipe, provides a subtle warmth and depth. Beyond cinnamon, consider additionally exploring variations with cacao powder or espresso for added complexity.
Beyond cinnamon, cumin is a must. Cumin is a key spice in Texas chili, along with chilis, and oregano. Cumin adds a complexity of earthiness with a hint of citrus. You could also add coriander for a floral citrus pop.
Making Texas Chili Your Own – Beans or Not
My Texas-inspired chili recipe invites creativity and resourcefulness. Embrace variations, and experiment with chilies, spices, and meat choices.
In the spirit of Texas-style chili, this recipe celebrates tradition while welcoming innovation.
Texas-Inspired Chili WITH Beans
Ingredients
- 1 tablespoon pure olive oil
- 1 cup onion diced
- 3/4 cup carrots diced
- 1/2 cup celery diced
- fine sea salt
- 2 tablespoons garlic minced
- 1 pound ground meat meat of choice: ground 93% fat turkey, ground meat or chuck cut into cubes
- 3 tablespoons guajillo chili powder
- 2 tablespoon ancho chili powder
- 2 teaspoons cumin powder
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cinnamon
- 3 tablespoons Hatch chilis roasted and diced (or one small can)
- 1 can crushed tomatoes
- 1 bottle brown ale or lager nothing too hoppy or malty as it will make the chili too bitter
- 2 1/2 cups kidney beans cooked, with liquid (can use canned)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onions, carrots, celery and a large pinch of salt and sauté until translucent and then start to brown the vegetables slightly.
- Increase the temperature to high and add salted meat to the pot, stirring to brown.
- Stir in guajillo chili powder, ancho chili powder, cumin, Mexican oregano, and cinnamon. Cook for a couple of minutes until fragrant and spices are incorporated.
- Add garlic, roasted Hatch chilis, and sauté for another minute.
- Pour in the beer to deglaze the pot, scraping up any bits from the bottom.
- Add crushed tomatoes, kidney beans, and salt to taste. (the tomatoes and beans are optional, if omitting add extra liquid in form of broth or water). Bring the chili to a simmer.
- Reduce heat to low, cover the pot, and let the chili simmer for 1.5 to 2 hours, stirring occasionally. Adjust seasoning as needed.
Video
Notes
- Meat choices: Feel free to use your choice of meat—ground beef or chuck roast are typical, but we like to lighten it up by using 93% lean turkey. If using grass fed or lean meat, make sure it is not too lean or the meat will be very dry.
- Chili Powder: Adjust the spice levels by adding more or less chili powder to suit your taste. Guajillo is a medium heat chili and ancho is mild. Passilla is another great chili powder to incorporate and is medium heat as well. You can add a chile de arbol to increase the heat. If you want a smokier chili, try cascabel or moritas.
- Spicy peppers: If you want a spicy floral kick, minced Habanero adds a great depth of flavor and can be added alongside the Hatch chile.
- Accompaniments: Serve with your favorite toppings like shredded cheese, sour cream, cilantro, or sliced pickled jalapeños/radishes.
- Serve with: Cornbread or corn chips are a great way to round this into a full meal.
