This chili is a Texas classic for fall. As a Texas native, living in Barcelona, this is my go to when I need a little taste of home. It brings a huge punch of flavor and is so easy. Great for feeding a lot of people or saving for leftovers. I think it may even be better the second day. It has minimal prep and clean up which is my kinda meal. If you ever see how small my kitchen is you will know why.
Traditionally, made for tailgating at football games, I think I have convinced my European boyfriend that it will work for fútbol games as well. Give this classic Texas chili a try!
What ingredients are in this?
- onion
- yellow bell pepper. Feel free to use any color of bell pepper.
- ground beef
- crushed tomatoes
- kidney beans
- spices blend-chili powder, cumin, paprika, garlic powder, salt, pepper, cayenne. This flavor combine make the perfect chili seasoning blend. If you like a kick to your chili, add the cayenne. If you do not, just omit it.
How to make Classic Texas Chili?
- Prep vegetables by dicing onion and yellow bell pepper.
- Add one of the tablespoons of olive oil to the large pot and turn the burner to medium heat.
- Add chopped vegetable to the pot and cook down until onion is translucent (about 10 minutes). Remember to stir occasionally to avoid burning.
- Remove vegetables to a bowl for a moment while you brown the meat.
- Add the other tablespoon of olive oil to the pot. Add the ground beef or ground turkey and Chili Seasoning Blend. Brown until their is no more pink showing. Drain off excessive grease if needed.
- Add back the vegetable that were put aside and stir well.
- Add the drained and rinsed can of kidney beans as well as the can of crushed tomatoes. Use one of the empty can to add a can’s worth of water. Stir together.
- Bring to a boil, cover and then lower the heat significantly to simmer for a minimum of 20-30 minutes. The longer the better.
- Serve in a bowl and garnish with your favorite topping. For me it is all of them, shredded cheese, a dollop of cold greek yogurt or sour cream, and a handful of Fritos. While it says they are optional, every true Texan knows that they are not.
Optional Toppings
- fritos or tortilla chips
- sour cream or greek yogurt
- shredded cheddar cheese
- green onions
- hot sauce of your choice
How to store the chili?
Chili is best stored in an airtight container in the refrigerator and should be eaten within four days. Chili also freezes well. To freeze, I like to divide into portions and place in large freezer safe zip lock bags. I store them in the freezer flat so that they can be stacked once frozen. Frozen chili should be eaten within six months.
What to serve with Classic Texas Chili?
- Chili is served best by itself with chips as they are the perfect accompaniment. Scoop fritos are the perfect chip to spoon up all the chili goodness.
- Chili is always great on top of a hot dog which turns it into a Chili Dog. I love to top with raw onions and yellow mustard.
- While not traditional, if you are trying to stretch your food you could serve on top of a bed of rice or mashed potatoes.
- If you would like to add a fresh element, eat it with a side salad.
More La Disco Nap Soup Recipes
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
One-Pot Classic Texas Chili
Equipment
- 1 large pot
- 1 cutting board
- 1 fine mesh strainer optional
Ingredients
- 1 Tbsp olive oil separated
- 1 onion
- 1 yellow bell pepper
- 1 lb lean ground beef
- 1 15 oz. can crushed tomatoes
- 1 15 oz. can kidney beans drained and rinsed
- 1 15 oz water
Chili Seasoning Blend
- 3 Tbsp chili powder
- 2 Tbsp cumin
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp cayenne optional
Not So Optional Toppings
- 4 cups fritos
- 1 cup sour cream or greek yogurt
- 1 cup shredded cheddar cheese
Instructions
- Prep vegetables by dicing onion and yellow bell pepper.
- Add one of the tablespoons of olive oil to the large pot and turn the burner to medium heat.
- Add chopped vegetable to the pot and cook down until onion is translucent (about 10 minutes). Remember to stir occasionally to avoid burning.
- Remove vegetables to a bowl for a moment while you brown the meat.
- Add the other tablespoon of olive oil to the pot. Add the ground beef or ground turkey and Chili Seasoning Blend. Brown until their is no more pink showing. Drain off excessive grease if needed.
- Add back the vegetable that were put aside and stir well.
- Add the drained and rinsed can of kidney beans as well as the can of crushed tomatoes. Use one of the empty can to add a can's worth of water. Stir together.
- Bring to a boil, cover and then lower the heat significantly to simmer for a minimum of 20-30 minutes. The longer the better.
- Serve in a bowl and garnish with your favorite topping. For me it is all of them, shredded cheese, a dollop of cold greek yogurt or sour cream, and a handful of Fritos. While it says they are optional, every true Texan knows that they are not.
- y ya esta! Enjoy!
