Texas-Inspired Chili WITH Beans

A hearty and flavorful chili inspired by Texas traditions, with a variety of chili powder, spices, and yes, even beans. If you are a purist, you can choose not to include beans. Texas chili embraces local ingredients and traditions and is resourceful and adaptable. Use what you have on hand. Like many soups and stews, this recipe is even better the next day after the flavors further have time to develop and infuse. Make a double batch and freeze some for a future meal.

5 from 1 vote

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Course: Main

Cuisine: American, Texan

Keyword: adaptable, comfort, freezer meal, high protein

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 350kcal

Author: juiceofsevenlemons

Cost: $15

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.

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