Texas-Style Beef Chili

Ground beef, pinto and kidney beans, corn, and chunky tomatoes make this a loose, spoonable chili with reddish-brown liquid around the solids. Browning the beef builds the base; a gentle stovetop simmer develops the chile seasoning without cooking the beans and corn until they lose their shape.

This is a home-style Texas-inspired adaptation, not a bean-free chuck chili. Use a mild American-style chili powder blend, then add cayenne only if you want more heat. Makes 6 generous servings.

Ingredients for Texas-Style Beef Chili

• 1 1/2 pounds 85% lean ground beef (680g)
• 1 medium yellow onion, diced (about 180g)
• 3 garlic cloves, minced
• 3 tablespoons mild American-style chili powder blend
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste (about 30g)
• 1 can (28 ounces) whole peeled tomatoes with their juices, roughly chopped (about 795g)
• 1 1/2 cups low-sodium beef broth, plus up to 1/2 cup more if needed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup frozen corn kernels (about 165g)
• 1 teaspoon kosher salt to start, plus more to taste

Optional heat: Add a pinch of cayenne with the chili powder, up to 1/4 teaspoon total. Adjust to taste after simmering.

How to Make Texas-Style Beef Chili

1. Prepare the ingredients: Dice the onion and mince the garlic. Roughly chop the tomatoes, keeping their juices and leaving some recognizable pieces. Set aside about one-third of the tomato pieces for the end. Drain and rinse the beans.
2. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef without oil and cook for 7 to 9 minutes, turning and breaking it into substantial, irregular crumbles. When no pink remains and some edges are browned, spoon off excess fat, leaving about 1 tablespoon in the pot. If a smaller pot crowds the beef, brown it in two batches.
3. Build the seasoned base: Reduce the heat to medium. Add the onion and cook until softened, about 4 to 5 minutes. Stir in the garlic, chili powder, cumin, tomato paste, salt, and optional cayenne. Cook for about 1 minute, stirring, until fragrant and the paste darkens slightly without scorching.
4. Simmer gently: Add the 1 1/2 cups broth, tomato juices, and all but the reserved tomato pieces. Scrape the bottom of the pot and bring to a simmer. Reduce the heat to low or medium-low and cook partially covered for 30 to 35 minutes, stirring occasionally. Keep small, steady bubbles rather than a rolling boil. Check after about 20 minutes; if little liquid remains around the beef, add a splash of broth or water.
5. Add the beans, corn, and tomatoes: Gently stir in both beans, the frozen corn, and the reserved tomato pieces. Simmer on low for 8 to 10 minutes, until heated through. Avoid vigorous stirring so the beans stay intact and some tomato pieces remain visible. Add a little more broth or water if the chili is too thick.
6. Finish: Taste and adjust the salt and optional cayenne. Turn off the heat and let the chili stand for 5 minutes. Ladle into bowls, leaving the beef, beans, corn, and tomatoes visible without a garnish.

Why Does This Texas-Style Chili Have Beans and Corn?

Texas-style chili means different things to different cooks. This home-style version keeps beef and chile seasoning at its center while including the beans and corn that define this bowl. Cubed chuck is not a direct substitute for the ground beef: it needs a substantially longer simmer and produces a different texture.

For another beef-and-bean version, try classic beef chili with beans and green pepper. For a separate slow-cooker option, see slow cooker chili with ground beef and two beans.

How Saucy Should the Chili Be?

Move a spoonful aside: reddish-brown liquid should gather in the space, even though the chili is full of beef and beans. A wide pot can reduce the liquid faster, so adjust the lid opening as it simmers. If the chili gets too thick, stir in broth or water a little at a time until it flows easily from a ladle, then taste for salt again.

Serving and Storing Leftovers

Serve the chili plain, with cornbread or crackers alongside. Offer sour cream or shredded cheese separately if desired.

The chili can be made ahead; its flavors may meld by the next day. Transfer leftovers to covered containers and refrigerate promptly. As general food-safety guidance, use refrigerated leftovers within 3 to 4 days. Reheat gently on the stovetop, stirring until steaming hot and adding a splash of broth or water if needed. Freeze cooled portions in freezer-safe containers with room for expansion; thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per generous serving, based on 6 servings: 430 calories, 31g protein, 18g fat, and 36g carbohydrates. Approximately per 100g: 105 calories, 8g protein, 4g fat, and 9g carbohydrates. Values are estimates; drained beef fat, evaporation, and ingredient brands will affect the results.

Healthy Turkey Chili

This stovetop turkey chili is thick and tomato-red, with distinct turkey crumbles, kidney beans, and diced tomatoes in every spoonful. Browning the turkey before adding liquid keeps it crumbled, while a gentle uncovered simmer concentrates the sauce without turning the chili into a soup.

Start with just 1/2 cup of broth and adjust only if the pot needs it. Finish each bowl with sour cream, shredded cheese, green onions, and a wedge of prepared cornbread.

Ingredients for Healthy Turkey Chili

Makes 6 bowls. Prep: 15 minutes. Cook: 40–50 minutes. Total: about 55–65 minutes, plus a 5-minute rest.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 pound 93/7 lean ground turkey (about 450g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes with their juices
• 2 (15-ounce) cans kidney beans, rinsed and drained (about 510g drained)
• 1/2 cup low-sodium chicken broth or water, plus more if needed
• 1/2 teaspoon kosher salt to start, plus more to taste
• 3/4 cup shredded cheddar-jack cheese, for serving (about 85g)
• 1/2 cup sour cream, for serving (about 115g)
• 3 green onions, thinly sliced, for serving
• 6 triangular wedges prepared cornbread, for serving

How to Make Turkey Chili on the Stovetop

1. Prepare the ingredients: Rinse and drain the beans. Dice the onion, mince the garlic, and slice the green onions. Have the prepared cornbread wedges ready for serving.
2. Cook the onion and turkey: Warm the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and cook for 4–5 minutes, until soft. Add the turkey and break it into small crumbles as it cooks, about 7–9 minutes. It should have no raw pink remaining and reach 165°F (75°C) on a food thermometer.
3. Build the tomato base: Stir in the garlic, chili powder, cumin, smoked paprika, and tomato paste. Cook for about 1 minute, stirring so the garlic does not burn. Add the tomatoes with their juices, drained beans, 1/2 cup broth or water, and 1/2 teaspoon salt. Stir well.
4. Simmer until thick: Bring to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 25–35 minutes, stirring every few minutes and scraping the bottom of the pot. Start checking the thickness after 25 minutes. If the chili sticks or gets too thick, add broth or water a splash at a time. If it is loose, continue simmering uncovered. If the tomatoes splatter, lower the heat and partially cover the pot until the bubbling settles, then uncover it to finish reducing.
5. Season and serve: Taste and add more salt if needed. Let the chili stand off the heat for 5 minutes. Spoon it into shallow bowls. Add a dollop of sour cream to each, then scatter the cheese and green onions over the top. Rest a cornbread wedge against the chili in each bowl.

How Thick Should Turkey Chili Be?

A spoonful should hold visible beans, tomato pieces, and small turkey crumbles in a moist sauce, without a watery pool around it. Diced tomatoes vary in how much liquid they contain, so use that texture rather than the timer alone to decide when to stop simmering. Keep the heat gentle; a hard boil splatters and cooks the turkey more aggressively than necessary.

Serving and Variations

The sour cream, cheese, and green onions go on individual bowls, not into the simmering pot. The cornbread is a prepared accompaniment; it is not made as part of this recipe.

For a tangier topping, use thick plain Greek yogurt instead of sour cream. For more heat, add a little cayenne near the end of the simmer or offer sliced jalapeño at the table. Drained pinto or black beans can replace the kidney beans, though they will change the look of the finished bowl.

If you prefer beef, try classic beef chili with beans and green pepper. For a different style, see slow-cooker white chicken chili.

Storing and Reheating

Transfer leftover chili to shallow containers and refrigerate promptly for up to 3–4 days. Store cornbread and fresh toppings separately. Freeze cooled chili in portion-sized freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator.

Reheat the chili on the stovetop over medium-low heat or in the microwave, stirring until thoroughly hot. It may thicken in storage; add a splash of water or broth while reheating, then add the cold toppings after the chili is hot.

Nutrition

Approximate nutrition per bowl, including sour cream, cheese, green onions, and one prepared cornbread wedge: 540 calories, 28g protein, 22g fat, and 53g carbohydrates. Approximate values per 100g of the finished serving: 130 calories, 7g protein, 5g fat, and 13g carbohydrates. Values will vary with cornbread wedge size, ingredient brands, and how much liquid reduces during simmering.

Slow Cooker Chili

This slow cooker chili has distinct ground-beef crumbles, kidney beans, and black beans in a thick but spoonable tomato sauce. Browning the beef, softening the onion, and briefly cooking the spices in a skillet build flavor before everything goes into the cooker. The tomatoes supply the liquid, so there’s no need to add broth at the start. Serve the finished batch untopped and let everyone dress their own bowl.

Makes 8 generous servings. Allow about 25 minutes to prepare, plus 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Ingredients for Slow Cooker Chili

• 2 pounds lean ground beef (about 900g)
• 1 large yellow onion, diced (about 200g)
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes (about 795g)
• 1 can (14.5 ounces) diced tomatoes, with juices (about 410g)
• 1 can (8 ounces) tomato sauce (about 225g)
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon neutral cooking oil, only if needed for the onion

You’ll need a large skillet and a 6-quart slow cooker with room to stir the chili.

How to Make Slow Cooker Chili

1. Brown the beef: Heat the skillet over medium-high heat. Add the beef and cook for about 10 to 12 minutes, breaking it into crumbles and turning it until no raw-looking meat remains and some edges are browned. Work in batches if the pan is crowded so the beef browns instead of steaming. Transfer it to the slow cooker, draining excess fat but leaving a little in the skillet for the onion.
2. Soften the onion and cook the spices: Reduce the skillet heat to medium. Add the onion and cook until softened, 5 to 7 minutes; add the teaspoon of oil only if the skillet is dry. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook briefly, stirring, until fragrant without scorching the garlic or spices.
3. Fill the slow cooker: Add the onion mixture to the beef. Stir in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, kidney beans, and black beans. The mixture should be thick and moist; do not add broth.
4. Cook covered: Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Start checking near 6 hours on LOW or 3 hours on HIGH. The chili is ready when it is hot throughout, the onion is tender, and the tomato and spices no longer taste sharp. Slow cookers vary, so use those cues along with the time window.
5. Taste and serve: Stir the chili and taste before adding more salt; canned ingredients vary in sodium. The sauce should coat the beef and mostly intact beans but still ladle easily. Adjust the thickness if needed, then serve untopped from the slow cooker.

How Thick Should Slow Cooker Chili Be?

The canned tomatoes and tomato sauce provide enough liquid for the covered cook. If the finished chili is too thick to ladle, stir in water or broth a few tablespoons at a time.

If it is too thin, mash a small spoonful of beans into the sauce, leaving most beans whole. You can also cook it uncovered on HIGH for 15 to 30 minutes, checking as it thickens.

When to Add the Beans

Adding the drained beans at the start is simplest and lets them soften into the chili. For firmer beans, hold back both varieties and stir them in for the last 30 to 45 minutes instead.

Serving Ideas

Offer shredded cheddar, sour cream, sliced scallions, or tortilla chips for individual bowls. Serve the chili with cornbread or spoon it over baked potatoes. For another beef-and-bean variation, see classic beef chili with green pepper.

Storage and Reheating

Cool leftovers promptly and refrigerate in airtight containers for up to 4 days. Freeze cooled chili in airtight, portion-sized containers for up to 3 months; thaw in the refrigerator before reheating.

Reheat portions in the microwave, stirring as needed, until hot throughout. For a larger amount, reheat in a saucepan over medium heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened.

Nutrition

Approximate nutrition per serving, based on 8 generous servings without optional oil or toppings: 350 calories, 30g protein, 12g fat, and 30g carbohydrates. Approximate values per 100g: 95 calories, 8g protein, 3g fat, and 8g carbohydrates. Values vary with the leanness of the beef, how much fat is drained, and the canned ingredients used.

White Chicken Chili

This slow-cooker white chicken chili has shredded chicken and whole white beans in a pale broth that coats the solids without hiding them. Chicken, beans, and mild green chiles cook together; blending a small portion of the beans adds body, and cream cheese goes in after the chicken is cooked.

Serve generous bowls with a central dollop of sour cream, fresh jalapeño and cilantro, and tortilla chips added just before eating.

Ingredients for White Chicken Chili

Makes 6 bowls. Prep time: about 15 minutes. Cook time: about 3–4 hours on HIGH or 6–8 hours on LOW, plus 15–20 minutes to finish.

For the chili

• 1 1/2 lb boneless skinless chicken breasts (about 680g)
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 2 cups low-sodium chicken broth, plus more if needed
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 can (4 oz) mild diced green chiles, with their juices
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• About 1/2 teaspoon kosher salt to start, plus more to taste
• 4 oz cream cheese, softened and cubed (about 115g)

For serving

• About 6 tablespoons sour cream
• 1 fresh jalapeño, thinly sliced
• About 1/4 cup chopped fresh cilantro
• About 18 large tortilla chips

How to Make White Chicken Chili in the Slow Cooker

1. Load the slow cooker: Add the chicken, beans, onion, garlic, green chiles and their juices, cumin, oregano, salt, and 2 cups broth to a 5- to 6-quart slow cooker. Nestle the chicken in the liquid rather than stacking it high. Cover.
2. Cook the chicken: Cook covered on HIGH for about 3–4 hours or LOW for about 6–8 hours. Start checking near 3 hours on HIGH or 6 hours on LOW. When the thickest part of the chicken reaches 165°F (75°C) and the meat shreds easily, transfer it to a plate.
3. Shred and thicken: Shred the chicken with two forks. Scoop about 1 cup of beans and enough hot cooking liquid to blend easily into a tall, heat-safe container. Blend until smooth, then stir the purée back into the slow cooker, leaving the other beans whole. If using a countertop blender, vent the lid and handle the hot liquid carefully.
4. Finish the chili: Return the chicken to the slow cooker and stir in the softened cream cheese cubes. Cover and cook on HIGH for 15–20 minutes, then stir thoroughly until no cream-cheese lumps remain. Taste and adjust the salt. The broth should coat the chicken and beans but remain spoonable; if it is too thick, add warm broth a little at a time.
5. Serve: Let the chili stand for about 5 minutes if needed, then ladle it into wide bowls. Place a dollop of sour cream in the center of each and add jalapeño rings and cilantro. Prop several tortilla chips along the back edge just before serving so they stay crisp.

How to Keep the Chili Creamy but Chunky

Blend the measured cup of beans only after removing the chicken. The purée thickens the broth while the remaining beans and chicken shreds stay distinct. Wait until the cream cheese has fully dispersed before deciding whether the chili needs more broth.

Slow-Cooker Timing and Chicken Doneness

Chicken breast size and slow-cooker performance affect when the meat is ready. Use the early end of your chosen HIGH or LOW window as a checking point, not a fixed finish time. Remove the chicken when it reaches 165°F and shreds easily; the additional 15–20 minutes on HIGH is for the cream-cheese finish.

Substitutions and Serving Options

Boneless skinless chicken thighs can replace the breasts at the same weight. Check their temperature and tenderness rather than assuming they will finish at the same time. For a heat-sensitive diner, serve the fresh jalapeño rings on the side.

Optional lime wedges or a light scattering of shredded Monterey Jack can accompany the finished bowls. For a red chili instead, try classic beef chili with beans and green pepper.

Store and Reheat Leftovers

Refrigerate cooled chili in an airtight container for up to 3 days, keeping the sour cream, jalapeño, cilantro, and chips separate. Reheat gently on the stovetop, stirring occasionally, or microwave in short intervals and stir between them. Add a splash of broth if the chili has thickened.

For advance assembly, refrigerate the uncooked ingredients without the cream cheese for no more than 1 day; add the cream cheese during the final cooking stage. You can also freeze cooled chili without toppings in airtight portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir well. The creamy broth may change texture after freezing.

Nutrition

Approximate nutrition per bowl, based on 6 servings and including the listed toppings: 390 calories, 34g protein, 15g fat, and 27g carbohydrates. Approximate values per 100g of prepared chili with toppings: 115 calories, 10g protein, 4g fat, and 8g carbohydrates. Values vary with bean brands, drained weight, portion size, and toppings.

Classic Beef Chili

This stovetop beef chili has small beef crumbles, whole black and kidney beans, and tender green pepper in a tomato sauce that stays visibly saucy. Cooking the tomato paste and spices before adding liquid builds flavor, while a gentle, uncovered simmer thickens the sauce. Stop when a spoonful holds its shape but glossy sauce still surrounds the beef and beans.

Ingredients for Classic Beef Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 lb ground beef, about 85% lean (450g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 1/2 cup beef broth, plus more only as needed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon kosher salt to start, plus more to taste
• 2 scallions, thinly sliced, for serving

Optional: Add 1/8 to 1/4 teaspoon cayenne with the dried spices for more heat. If the finished chili tastes heavy, stir in 1 to 2 teaspoons lime juice after tasting.

How to Make Classic Beef Chili

1. Soften the vegetables: Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and green pepper. Cook, stirring occasionally, for about 5 minutes, until the onion begins to look translucent and the pepper softens but still holds its shape.
2. Brown the beef: Add the ground beef and increase the heat to medium-high as needed. Break it into small crumbles and cook for 6 to 8 minutes, until no pink remains. Spoon off excess rendered fat, leaving a light coating in the pot.
3. Cook the paste and spices: Reduce the heat to medium. Stir in the garlic and cook briefly, just until fragrant. Add the tomato paste, chili powder, cumin, oregano, and optional cayenne. Stir continuously for about 2 minutes, until the paste darkens slightly and the spices smell fragrant. Lower the heat if they begin to stick.
4. Build the chili: Add the diced tomatoes and their juices, tomato sauce, 1/2 cup broth, both kinds of beans, and 1 teaspoon salt. Scrape the bottom of the pot to loosen any tomato paste, then bring the mixture to a gentle bubble.
5. Simmer uncovered: Reduce the heat to medium-low and simmer gently for about 35 to 45 minutes, stirring occasionally and scraping across the bottom of the pot. Start checking the thickness after about 25 minutes. If the chili is watery, continue simmering uncovered. If it begins to stick or the sauce disappears around the beef and beans, lower the heat and add broth a splash at a time.
6. Taste and serve: When a lifted spoonful is chunky and coated in sauce, with some glossy sauce still visible in the pot, taste and adjust the salt. Add lime juice only if desired. Let stand off the heat for about 5 minutes, then ladle into 6 bowls and finish each with a few sliced scallions.

How Thick Should Beef Chili Be?

The beef and beans should remain distinct, not packed into a dry mound. Sauce should cling to a spoonful and still be visible in the bowl. A wider pot or stronger simmer may reduce the liquid faster, so use that texture cue rather than cooking for a fixed number of minutes. Keep the bubbles gentle and stir across the bottom as the sauce thickens to prevent scorching.

Beans, Heat, and Toppings

Pinto beans can replace either can of beans, though the chili will have less dark-and-reddish color contrast. For more heat, add the optional cayenne with the spices. Offer shredded cheddar, sour cream or Greek yogurt, and tortilla chips at the table so the chili can be topped to taste.

Make-Ahead, Storage, and Reheating

Chili can be made a day ahead; its flavors may become more melded after chilling. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat over medium-low heat, stirring until hot and adding a splash of broth if the chili has thickened. Microwave individual portions until hot, stirring partway through.

For longer storage, freeze cooled chili in airtight portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition: Per bowl, based on 6 servings: 350 calories, 23g protein, 15g fat, and 31g carbohydrates. Per 100g of finished chili: approximately 105 calories, 7g protein, 4g fat, and 9g carbohydrates. Values vary with the beef, canned products, fat removed, and amount of liquid reduced.