Everyone needs a trustworthy chilli recipe, and here is mine! Arguably adding beans to this Texas-style chilli was a tad controversial but authenticity was never claimed. I made it my own!
It is mid September yet we are already firmly planted into the autumn season. I am writing this as the rain is relentlessly pounding on the roof of my glass conservatory, and if it wasn’t 10 am I’d already, be reaching for a bowl of this Texas-style chilli to cozy up with.
Alas, it’s too early and I am settling for a cup of tea instead. What can I say about this chilli?
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 lived in the States for four years while attending college but I have never been to Texas, hence the cautiousness in the title of the recipe. I named it Texas-style in fear of invoking rage from true Texans ’cause you know…don’t mess with Texas and all that business.
I have learned to love chilli while living in the Midwestern Minnesota as well as many other American dishes. They don’t always make it on my blog but they are a big part of our daily meals. And since the weather turned, the kids have been begging for a chilli.
As it often happens at the end the summer season, full of barbecues and naughty holiday food, I try to bring us back to the healthy and wholesome. This chilli recipe is quite good for you.
What goes into a chilli 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’s also full of healthy fibre that comes from beans.
There are a few things I’ve included that make this chilli 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!
I have looked through many recipes for inspiration and in the end I chose this Texas Chilli recipe from NY Times as a base but adapted it to the 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!
For more comfort food recipes check out
Russian Sweet and Sour Beef Stew Solyanka
One Pot Italian Rosemary Chicken and White Bean Stew
Ingredients
Ingredients for Texas-style chilli recipe
- 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 extra-lean ground beef
- 1/2 lbs pork loin cubed
- 2-3 tbsp chipotle paste or 2-3 whole chipotle peppers pureed
- 2 X 400 g cans of chopped tomatoes
- 50 g dark chocolate 70%-85%
- 1 X 400 g can butter beans
- 1 X 400g can kidney beans
- 1 X 165 g can corn
- salt
- plain yogurt
- 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 1/2 hours. Check on it occasionally and stir to prevent from burning.
- After 1 1/2 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.
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
Oh that is so great to hear, Amber! Thank you for a lovely review!
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.
I love that idea, Dan!! Who could’ve known beans are such a controversial issue!
Nice recipe I’m from Texas and always use beans in my Chilli
P.S. I added a ham shank 1/2 pound of cauliflower drained can of hominy and 2 table spoons of clover honey
Sounds delicious, Bobby!
Awesome! I am happy to hear that even Texans add beans to their chili!
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.
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. 🙂
This chilli looks so amazing. I love the main photo. You are so talented!
Oh thank you so much, Natalya!! You are too kind! 🙂
would you marry me ?
Hmm…I think my husband would mind, Jorge.
Absolutely delicious! Will make again and again. Thank you.
You are very welcome, Jean! Thank you for sharing with me.
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.
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! 🙂
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 🙂
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! 🙂
That looks hearty and delicious, and great photos too
Thank you, Dani, and thank you for visiting. 🙂
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!
Ooh that would be delicious with some corn chips, Lucy!! 🙂
We’re huge chili fans around here and your version looks divine! Lovely images, too.
Thank you, Aimee! It’s so easy to shoot food that is so vibrant and beautiful!
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
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!
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.
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. 🙂
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?
I am not sure mine is very authentic either but it is delicious and you ARE coming for dinner!