Prep 30 mins
Cook 30 mins
"This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili."
- 2 lbs lean ground beef
- 1 large onion, diced
- 1 large bell pepper, diced
- 3 (15 ounce) cans pinto beans, you can substitute 6 cups homemade cooked pinto beans with juice
- 2 (28 ounce) cans diced tomatoes
- 4 (8 ounce) cans tomato sauce
- 3 jalapeno peppers, diced into extra small pieces
- 1⁄4-1⁄2 cup chili powder (to taste)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon garlic powder or 1 clove, diced extra fine
- Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain excess grease from beef.
- Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.