Published | Julia Frey (Vikalinka)
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I made this Texas-style chili my own by adding beans to a classic recipe. Save it for colder months and for the days when you need extra comfort!
Find more satisfying and comforting recipes in our collection of Winter Warmers!
As autumn hits and brings along rain and cold, I start to crave meals that will warm me up and restore the good vibes. Days like that are when you will find me reaching for a bowl of this Texas-style chili to cozy up with.
I’m a huge fan of chili recipes and they always go down well at our dinner table. While we will often have a traditional chili, I also like to change things up with something more exotic like a Chili Verde.
A Texas-style chili like the one featured here is also a favourite, especially in the colder seasons. I’ve named this recipe ‘Texas-style’ because it is inspired by Texas but not an authentic recipe.
True Texas chili does not have beans, which I’ve added to this recipe for additional fibre. I’ve also come across some who insist Texas chili should not have tomatoes, although if this is a rule it is less strictly applied.
As often happens at the end a summer season full of barbecues and naughty holiday food, I try to bring us back to wholesome food. Fortunately this chili recipe is quite good for you!
Ingredients
I’ve used a pound of extra-lean ground beef and half a pound of lean pork loin to trim off the fat. It is also full of nutritious fibre that comes from beans.
There are a few things I’ve included that make this chili extra flavourful and delicious-chipotle paste and dark chocolate. They bring an absolutely gorgeous smokiness to the dish that would make you feel like you are eating it around a campfire!
Decisions about what to put in this recipe really came from what ingredients I had at home. I urge you to do the same!
All that matters is that it’s an easy one pot dinner so feel free to use any meat you like and any bean combination. Also, adjust the spice to your taste. We like it HOT!
Serving suggestions
There are lots of right ways to serve chili, including all by itself in a bowl. Top with some sour cream and chopped green onions for a fresh hit.
But I like to serve it with some sort of starch to make it go even further. Lot’s of options here, including rice, roasted potatoes, cornbread or a hearty chunk of sourdough.
STORAGE AND LEFTOVERS
Tough to find anything better than chili for leftovers. I’m actually a believer that chili is best served the next day so flavours have more time to meld together.
It’ll keep in a fridge for 4-5 days in an airtight container. If frozen, it will keep for 2-3 months.
The best way to warm it up is in a saucepan over medium-high heat, stirring it regularily so that it heats evenly. If it’s looking a bit too thick, just add a splash of water and let it come to a boil.
More comfort food recipes:
- Chile Verde
- Russian Sweet and Sour Beef Stew Solyanka
- One Pot Italian Rosemary Chicken and White Bean Stew
- Slow Cooker Italian Beef Stew
- Creamy White Chicken Chili
Texas-Style Chili Recipe
Julia Frey of Vikalinka
This Texas-style chili recipe is warm, comforting and so good for you!
4.91 from 10 votes
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Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Main
Cuisine American
Servings 8
Calories 487 kcal
Ingredients
- 2 tbsp oil
- 1 large onion chopped
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaves
- 4 cloves of garlic sliced
- 1 red chilli deseeded and minced
- 1 lbs / 500g extra-lean ground beef
- ½ lbs / 250g pork loin cubed
- 2-3 tbsp chipotle paste or 2-3 whole chipotle peppers pureed
- 2 X 400 g cans of chopped tomatoes
- 2 oz / 50g dark chocolate 70%-85%
- 1 X 14oz/ 400 g can butter beans
- 1 X 14oz/ 400g can kidney beans
- 1 X 6oz/ 165 g can corn
- salt to taste
- plain yogurt to taste
- fresh cilantro
Instructions
Heat oil in a cast iron pot and cook chopped onion with cumin, paprika and oregano over low heat for 10 minutes until tender. Add sliced garlic and minced chilli, cook while stirring for 2 minutes longer.
Then add beef and pork and brown for 5 minutes, add bay leaves, chipotle paste, chopped tomatoes, 1 tsp of salt. Turn the heat up and bring to a boil.
As soon as it boils, turn the heat to medium-low, add chocolate squares, allow it to melt for a minutes or two and then stir, cover with a lid and let it simmer for 1 ½ hours. Check on it occasionally and stir to prevent from burning.
After 1 ½ hours your meat should be very tender. At this point take a potato masher to the chilli and smash the pork loin chunks slightly while still leaving some texture.
Add beans and corn, taste and adjust seasoning if needed. Continue cooking for another hour on low heat.
Serve with a dollop of plain yogurt and fresh chopped cilantro alongside rice or tortillas.
Nutrition
Calories: 487kcalCarbohydrates: 50gProtein: 39gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 296mgPotassium: 1578mgFiber: 13gSugar: 11gVitamin A: 695IUVitamin C: 26.3mgCalcium: 107mgIron: 9.1mg
Keyword chilli recipe
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About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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