Easy Texas Chili: A Hearty Meal Prep Favorite
By Liam Carter
Prep
15 min
Cook
45 min
Total
60 min
Servings
6
Level
Easy
This easy Texas chili recipe makes a big batch of chili that is good for meal prep․ It takes 1 hour to prepare this Texas chili recipe․ Ground beef and other spices add flavor to this chili․ Texas chili is a good option for weeknight meals․
Getting the proper ingredients can enhance flavor․ Other ingredients to consider adding include ground beef and other meats‚ such as ground turkey‚ and fresh or canned tomatoes and beans to vary the meal․
Watch for darkening of the chili as it cooks‚ a sign of good flavor․ A common error made by home cooks is not cooking the chili long enough for good flavor to develop․
Serve chili warm with optional toppings of cheese‚ sour cream‚ and/or green onions․ Use any leftover chili within 3-4 days to have a ready meal during the week․ Chili also freezes well for future meals․ You may want to cook and freeze additional chili․
Why you'll love this recipe
- Yields multiple servings that can be made ahead of time and reheated in smaller containers during the week․
- Stores well in the refrigerator for 3-4 days and in the freezer for up to 3 months without flavor loss․
- Easy to reheat; reheat on the stove or in the microwave; stir often during reheating for even heating․
- Can substitute new vegetables and other ingredients in recipes to accommodate a person's likes and dislikes and other dietary needs․ Increased variety in the diet․
- Toppings like cheese and sour cream can enhance and personalize the taste of reheated food․
Ingredients
- •2 lbs ground beef (or turkey/chicken)
- •1 large onion, diced
- •3 cloves garlic, minced
- •2 cans diced tomatoes ((14.5 oz each))
- •2 cans kidney beans ((15 oz each), drained and rinsed)
- •1 can tomato paste ((6 oz))
- •2 cups beef broth ((or vegetable broth))
- •3 tablespoons chili powder
- •1 tablespoon cumin
- •1 teaspoon smoked paprika
- •to taste salt
- •to taste black pepper
- •1 1-2 fresh jalapeños, diced ((optional))
- •to taste optional toppings (shredded cheese, sour cream, chopped green onions)
Instructions
- 1
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
- 2
Add the diced onions and garlic. Sauté until translucent, about 3-5 minutes.
- 3
Stir in the ground beef and cook until browned, around 5-7 minutes. Drain excess fat if necessary.
- 4
Add diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine and dissolve the tomato paste.
- 5
Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Add diced jalapeños if desired. Stir well.
- 6
Bring the mixture to a boil, then reduce heat. Let it simmer uncovered for about 30 minutes, stirring occasionally.
- 7
Stir in kidney beans and simmer for another 10-15 minutes. Adjust consistency with more broth if too thick.
- 8
Taste and adjust seasoning as needed before serving hot with optional toppings.
FAQ
Nutrition (per serving)
Calories
450
Protein
30g
Fat
20g
Carbs
30g
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