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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- 5- to 6-quart Dutch oven or heavy soup pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
For the Chili
- 1 1/2 pounds (680 g) 85% lean ground beef
- 1 medium yellow onion, diced (about 180 g)
- 3 garlic cloves, minced
- 3 tablespoons mild American-style chili powder blend
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste (about 30 g)
- 1 can (28 ounces/about 795 g) whole peeled tomatoes with juices, roughly chopped
- 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 165 g)
- 1 teaspoon kosher salt, plus more to taste
Optional Heat
- Pinch of cayenne pepper, up to 1/4 teaspoon total
Instructions
- Dice the onion, mince the garlic, and roughly chop the tomatoes, keeping their juices. Set aside about one-third of the tomato pieces for later. Drain and rinse the beans.
- 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 crumbles, until no pink remains and some edges are browned. Spoon off excess fat, leaving about 1 tablespoon in the pot. Brown in batches if needed.
- Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, until softened.
- Stir in the garlic, chili powder, cumin, tomato paste, salt, and optional cayenne. Cook for about 1 minute, until fragrant and the paste darkens slightly.
- Add the 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. Partially cover and simmer for 30 to 35 minutes, stirring occasionally and maintaining small, steady bubbles. Add a splash of broth or water if little liquid remains.
- Gently stir in the pinto beans, kidney beans, corn, and reserved tomato pieces. Simmer on low for 8 to 10 minutes, until heated through. Add broth or water if the chili is too thick.
- Taste and adjust the salt and cayenne. Turn off the heat and let stand for 5 minutes before serving.
Tips
- Brown the beef in batches if the pot is crowded.
- Keep the simmer gentle to help the beans and corn hold their shape.
- Reserve some tomato pieces to add near the end so they remain visible.
- Add broth or water a little at a time if the chili becomes too thick, then taste for salt.
Variations
- Spicier Chili: Add a pinch of cayenne with the chili powder, up to 1/4 teaspoon total, and adjust to taste after simmering.