Texas Chili--Dr. Atkinson
A hearty Texas chili with tender beef, kidney beans, and bold spices, perfect for comfort food lovers and gatherings requiring rich, smoky flavors.
Ingredients
- 1 lb. dry red kidney beans ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 1/2 lb. lean ground beef ⓘ
- 2 cloves garlic ⓘ
- 2 fresh tomatoes ⓘ
- 1 (10 oz.) can mixed tomatoes and green chilies ⓘ
- 1 tsp. salt ⓘ
- 6 Tbsp. unsalted butter
- 1 1/2 lb. beef chuck steak ⓘ
- 2 large onions ⓘ
- 1/4 c. chili powder ⓘ
- 1 tsp. brown sugar ⓘ
- 1 bay leaf ⓘ
- pinch dry thyme ⓘ
- 1 tsp. cayenne pepper ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 1/2 c. beef broth ⓘ
Instructions
- Soak the kidney beans overnight in water, then cook until tender in a Dutch oven.
- Preheat the oven to 300°F (150°C).
- Cut the beef chuck steak into 1-inch strips.
- Heat half of the butter with oil in a large skillet.
- Pat the beef strips dry and cook in batches until well done, then transfer to a large pot.
- Add the ground beef to the skillet and cook over medium-high heat until lightly browned.
- Combine the cooked ground beef with the beef strips in the large pot, then discard excess fat.
- Add the remaining butter to the skillet.
- Stir in the chopped onions and cook for 3 minutes.
- Add the minced garlic and cook for 2 minutes.
- Transfer the onion and garlic mixture along with the meat to a large, ovenproof pot.
- Stir in chili powder into the meat mixture.
- Add the remaining ingredients: chopped tomatoes, green chilies or crushed tomatoes, salt, butter, onions, garlic, bay leaf, thyme, cayenne pepper, Worcestershire sauce, and beef broth.
- Mix well and bring to a boil.
- Cover the pot and transfer to the oven; bake until the beef strips are tender, approximately 1½ to 2 hours.
- Stir in the cooked kidney beans.
- Return the pot to the oven and bake uncovered for an additional 30 minutes.
- Add beef broth if the chili is too thick or if more liquid is needed.
Tips & Substitutions
For a richer flavor, consider adding a splash of beer or a spoonful of tomato paste. You can substitute ground turkey for a leaner option or use canned beans for convenience, though the cooking time will vary. Adjust the cayenne pepper to your taste for desired heat. For an added twist, try incorporating spices like cumin or smoked paprika to enhance the depth of flavor.
Serving Suggestions
Serve this Texas chili with warm cornbread or over a bed of rice for a heartier meal. Top with shredded cheese, sour cream, and fresh cilantro for added flavor. It pairs beautifully with a side of coleslaw or a refreshing salad. For a fun twist, consider serving it alongside 'Sassy Cocktail Meatballs' for a delightful gathering dish.
Storage & Reheating
To store leftovers, allow the chili to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, add a splash of beef broth to maintain consistency and heat gently on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili--Dr. Atkinson contains roughly 1208 calories, with 29g protein, 68g carbohydrates, and 96g fat. It is an excellent source of vitamin A (131% of the Daily Value), protein (57% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the meats and sautéing the onions and garlic, transfer everything to the slow cooker along with all the ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the beef and beans are tender.
How can I make this chili vegetarian?
To make a vegetarian version, substitute the ground beef with a combination of black beans and lentils. Use vegetable broth instead of beef broth, and add more vegetables like bell peppers and zucchini for added texture and flavor. Adjust the spices to your liking for a delicious meat-free chili.
What type of beans can I use besides kidney beans?
You can substitute kidney beans with pinto beans, black beans, or even chickpeas for a different flavor and texture. Each type of bean will bring its own unique taste to the chili, so feel free to mix and match according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).