One-Pot Classic Texas Chili
My take on Texas fall classic. Not only is this loaded with flavor, it is so easy with minimal clean up. Great for feeding the whole family. And tastes even better the next day for leftover.
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!