I made this Texas-style chili my own by adding beans to a classic recipe. Save it for colder months and for the days when you need extra comfort!
Find more satisfying and comforting recipes in our collection of Winter Warmers!
As autumn hits and brings along rain and cold, I start to crave meals that will warm me up and restore the good vibes. Days like that are when you will find me reaching for a bowl of this Texas-style chili to cozy up with.
It’s like a warm hug on a sad, rainy day. No, it won’t make all your life problems disappear but it will brighten your day and remind you of all that is good and true!
I’m a huge fan of chili recipes and they always go down well at our dinner table. While we will often have a traditional chili, I also like to change things up with something more exotic like a Chili Verde.
A Texas-style chili like the one featured here is also a favourite, especially in the colder seasons. I’ve named this recipe ‘Texas-style’ because it is inspired by Texas but not an authentic recipe.
True Texas chili does not have beans, which I’ve added to this recipe for additional fibre. I’ve also come across some who insist Texas chili should not have tomatoes, although if this is a rule it is less strictly applied.
As often happens at the end a summer season full of barbecues and naughty holiday food, I try to bring us back to wholesome food. Fortunately this chili recipe is quite good for you!
What goes into a chili recipe?
I’ve used a pound of extra-lean ground beef and half a pound of lean pork loin to trim off the fat. It is also full of nutritious fibre that comes from beans.
There are a few things I’ve included that make this chili extra flavourful and delicious-chipotle paste and dark chocolate. They bring an absolutely gorgeous smokiness to the dish that would make you feel like you are eating it around a campfire!
Decisions about what to put in this recipe really came from what ingredients I had at home. I urge you to do the same!
All that matters is that it’s an easy one pot dinner so feel free to use any meat you like and any bean combination. Also, adjust the spice to your taste. We like it HOT!
More comfort food recipes:
- Chile Verde
- Russian Sweet and Sour Beef Stew Solyanka
- One Pot Italian Rosemary Chicken and White Bean Stew
- Slow Cooker Italian Beef Stew
Texas-Style Chili Recipe
Ingredients
- 2 tbsp oil
- 1 large onion chopped
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaves
- 4 cloves of garlic sliced
- 1 red chilli deseeded and minced
- 1 lbs / 500g extra-lean ground beef
- ½ lbs / 250g pork loin cubed
- 2-3 tbsp chipotle paste or 2-3 whole chipotle peppers pureed
- 2 X 400 g cans of chopped tomatoes
- 2 oz / 50g dark chocolate 70%-85%
- 1 X 14oz/ 400 g can butter beans
- 1 X 14oz/ 400g can kidney beans
- 1 X 6oz/ 165 g can corn
- salt to taste
- plain yogurt to taste
- fresh cilantro
Instructions
- Heat oil in a cast iron pot and cook chopped onion with cumin, paprika and oregano over low heat for 10 minutes until tender. Add sliced garlic and minced chilli, cook while stirring for 2 minutes longer.
- Then add beef and pork and brown for 5 minutes, add bay leaves, chipotle paste, chopped tomatoes, 1 tsp of salt. Turn the heat up and bring to a boil.
- As soon as it boils, turn the heat to medium-low, add chocolate squares, allow it to melt for a minutes or two and then stir, cover with a lid and let it simmer for 1 ½ hours. Check on it occasionally and stir to prevent from burning.
- After 1 ½ hours your meat should be very tender. At this point take a potato masher to the chilli and smash the pork loin chunks slightly while still leaving some texture.
- Add beans and corn, taste and adjust seasoning if needed. Continue cooking for another hour on low heat.
- Serve with a dollop of plain yogurt and fresh chopped cilantro alongside rice or tortillas.
Amber says
Made this last night .. delicious smokey chilli .. love the addition of small chunks of pork alongside the mince beef .. having the leftovers with a baked potato tonight .. yum
vikalinka says
Oh that is so great to hear, Amber! Thank you for a lovely review!
Dan says
You should call this recipe “49 State Chili”. Seems like it is liked everywhere, but Texas. Can’t wait to make. I love butter beans.
vikalinka says
I love that idea, Dan!! Who could’ve known beans are such a controversial issue!
Bobby says
Nice recipe I’m from Texas and always use beans in my Chilli
Bobby says
P.S. I added a ham shank 1/2 pound of cauliflower drained can of hominy and 2 table spoons of clover honey
vikalinka says
Sounds delicious, Bobby!
vikalinka says
Awesome! I am happy to hear that even Texans add beans to their chili!
Rachel says
I grew up eating chili with beans in Northern Wisconsin… then I moved to Texas! I have eaten chili made with rattlesnake, alligator, buffalo but never with beans … not in Texas! So I have to make my own chili with beans at home. And now I’ll try your delicious recipe- with TWO types of beans. I think the butter beans will absorb all those spices for a burst of flavor. I love the chocolate. I have added cowboy coffee beans to my chili at times depending on the meat.
vikalinka says
Hahaha yes Texans feel very strongly about “no beans in chili” situation. I have got many angry comments through the years! lol I understand it’s not traditional but I love adding beans for extra texture, fibre, protein, taste. So many reasons. 🙂
Mom's Dish says
This chilli looks so amazing. I love the main photo. You are so talented!
vikalinka says
Oh thank you so much, Natalya!! You are too kind! 🙂
jorge de mexico says
would you marry me ?
vikalinka says
Hmm…I think my husband would mind, Jorge.
Jean says
Absolutely delicious! Will make again and again. Thank you.
vikalinka says
You are very welcome, Jean! Thank you for sharing with me.
Charlie I says
Looks like you’ve got great “fixin’s”, but no native Texan would defile a good Chili with Beans. He might eat it, but he would never cook it. The meats can be varied from beef to pork to venison, to armadillo or even chicken or squirrel, but never, never beans. That’s a Yankee thing. Jes’ sayin”. Love your site, by the way.
vikalinka says
Hahaha Charlie, like I said, I wouldn’t never mess with the real Texan chilli but I love beans and I try to add them anywhere I can! Thank you for stopping by and your comment! 🙂
Lauren M says
I am a native Texan and this recipe looks PERFECT! I saw it pop up on my pinterest feed so I had to come check it out. My husband will refuse to eat a chili with corn in it, so I just split the pot before I add the corn 🙂
There are several chili camps around here: some will tell you a true Texas chili doesn’t contain corn, some will say it doesn’t contain beans, but I prefer mine as yours is above, filled with delicious veggies and HOT of course 🙂
vikalinka says
Lauren, you just made my day!I usually fill my food with veggies too, just so much tastier that way not to mention healthier! Thank you for stopping by and your lovely comment! 🙂
Dani @ House in Tillford says
That looks hearty and delicious, and great photos too
vikalinka says
Thank you, Dani, and thank you for visiting. 🙂
Lucy @ Bake Play Smile says
We absolutely love chilli beans at our house! Just give me some corn chips to dunk in and I’m set! Thanks for linking up with Fabulous Foodie Fridays!
vikalinka says
Ooh that would be delicious with some corn chips, Lucy!! 🙂
Aimee @ Simple Bites says
We’re huge chili fans around here and your version looks divine! Lovely images, too.
vikalinka says
Thank you, Aimee! It’s so easy to shoot food that is so vibrant and beautiful!
Louise | Cygnet Kitchen says
Chilli always makes me think of bonfire night, something about that smoky flavour makes it perfect Autumn comfort food. Your version looks gorgeous, loving the addition of chocolate! I am guessing this could be easily adapted so that you could use a slow cooker? x
vikalinka says
I completely agree about bonfire night. I think I will make it again! I am sure this could be easily done in a slow cooker. It would be such a nice aroma to come home to!
Angela says
I love chilli Julia and like you, I like it hot! However I normally have to tone it down a bit for my boyfriend.
This looks great, I like to add dark chocolate too, but I’ve never done a mix of pork and beef, which I know is pretty common.
I’ve also only added kidney beans normally not butter beans and sweetcorn. It looks so delicious, I think I might try that next time though.
vikalinka says
Angela, that was my first time combining beef and pork. I decided on it the last minutes because I thought 1 lbs was not enough and I wanted to make a big pot! I really loved it! And butter beans are my favourite, so I put them in everything while corn adds such nice sweetness to the chilli, which balances out the spiciness. 🙂
Lucy Parissi says
I LOVE a good bowl of chilli! I am not sure my recipe is very authentic, but it is certainly very popular. I haven’t made it with pork loin AND beef – it looks amazing Julia. I am coming round for dinner, right?
vikalinka says
I am not sure mine is very authentic either but it is delicious and you ARE coming for dinner!