Texas Chili With Beans
A hearty Texas chili with beans and smoky spices, perfect for comforting gatherings and chili lovers seeking bold flavors and tender meat in every bite.
Ingredients
- 1 lb. dried pinto beans ⓘ
- 1/2 cup salad oil ⓘ
- 3 lb. stew meat (chuck or round) ⓘ
- 3 large onions ⓘ
- 3 cloves garlic ⓘ
- 1/3 cup chili powder
- 2 teaspoons salt ⓘ
- 3 to 3 teaspoons Tabasco ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon paprika ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 can small pitted ripe olives ⓘ
- 1 quart water ⓘ
Instructions
- Sort, wash, and cover dried pinto beans with water.
- Bring the beans to a boil and cook for 5 minutes.
- Let the beans sit covered for one hour.
- Drain the beans, then put them in fresh water and bring to a boil.
- Simmer the beans for 2 hours until tender, or pressure cook for 35 minutes.
- In a large pot, heat salad oil over medium heat.
- Add chopped onions and minced garlic; sauté until translucent.
- Add stew meat and cook until browned on all sides.
- Stir in chili powder, salt, Tabasco, cumin, and paprika.
- Pour in tomato sauce, tomato paste, and small pitted olives.
- Add water and bring to a boil.
- Reduce heat and simmer for at least 1 hour, stirring occasionally, until flavors meld.
Tips & Substitutions
For added depth, consider using smoked paprika or adding a diced jalapeño for heat. If you don’t have pinto beans, kidney beans or black beans can work as substitutes. Ensure to soak the beans overnight for quicker cooking. Adjust the amount of Tabasco to suit your spice preference. This dish can be made ahead; the flavors improve as they meld.
Serving Suggestions
Serve Texas Chili with cornbread or over rice for a hearty meal. It pairs beautifully with Aunt Donna'S Cole Slaw for a refreshing crunch. Top with shredded cheese, sour cream, or fresh cilantro for extra flavor. This dish is perfect for gatherings and can be made in large batches, ideal for a crowd.
Storage & Reheating
Store leftover Texas Chili in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water if it’s too thick. It can also be reheated in the microwave in short intervals, stirring between each until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili With Beans contains roughly 739 calories, with 17g protein, 76g carbohydrates, and 46g fat. It is an excellent source of iron (102% of the Daily Value), potassium (48% of the Daily Value), and vitamin C (48% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2168mg per serving (94% 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 vegetarian?
Yes, you can easily adapt this recipe for vegetarian diets by omitting the meat and using vegetable broth instead of water. Replace the stew meat with mushrooms or textured vegetable protein for a hearty texture. Increase the spices and possibly add more beans for protein.
How can I thicken my chili?
To thicken your Texas Chili, simmer it uncovered for a longer period to allow excess liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot or add a cornstarch slurry (mix cornstarch with water) to achieve a thicker consistency.
What can I serve with this chili?
This chili is versatile; serve it with a side of cornbread, tortilla chips, or even over baked potatoes. For a refreshing drink, consider pairing it with Steaming Hot Holiday Punch for a flavorful contrast. You can also offer various toppings like diced onions, jalapeños, or avocado for customization.
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).