Texas Chili

Texas Chili

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  • Prep Time


  • Total Time


  • Servings



  • 4-6

    Cups Cooked pinto beans

  • 3

    lbs. Stew beef, sirloin or London broil, cut into 1” x 1” cubes

  • 1

    Large yellow onion, chopped

  • 4

    Garlic cloves, crushed

  • 1

    Tablespoon Paprika

  • 5-6

    Tablespoons Strong chili power

  • 1

    Tablespoon Ground cumin

  • 1

    Teaspoon Ground oregano

  • 1

    8 oz. Can Tomato sauce

  • 1

    Teaspoon Salt (or more to taste)

  • Water to cover

  • Crushed red pepper to taste

  • Diced red onions

  • Shredded cheddar cheese

  • Sliced black olives


Brown meat on all sides in a little oil over medium heat in a large skillet. Drain, and place into a Dutch oven. Heat some oil, then add the chopped onion and garlic and cook until translucent. Transfer onion mixture to the Dutch oven. Add tomato sauce, spices and water. Simmer half covered over low heat until meat is fork tender, approximately 2-3 hours. Add crushed red pepper during last half hour of cooking, if desired. Check for seasoning. Serve over cooked beans. Garnish with onions, cheese and olives.


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