Thick, rich, and full of heat. Ground beef simmered with chili powder, cumin, jalapeños, and tomato sauce until everything melds into a deep, smoky bowl of warmth. True Texas-style — no beans in sight.
90/10 beef: Leaner beef means less grease to drain. If using fattier beef, drain the excess after browning before adding vegetables.
Fresh garlic option: Swap the garlic powder for 2–3 cloves of freshly minced garlic. Add it with the vegetables and cook until fragrant. More robust flavour.
Toast the spices: For deeper flavour, toast the chili powder, paprika, and cumin in a dry pan for 1–2 minutes before adding. Brings out a smoky aroma.
Heat control: The jalapeños bring moderate heat. For more fire, leave the seeds in or add a pinch of cayenne. For milder, skip the jalapeños and reduce chili powder slightly.
Low and slow wins: The recipe works in 30 minutes, but an extra 30–60 minutes on low heat makes the flavours much deeper. Stir occasionally.
Bell pepper: Any colour works — green is classic, red or yellow adds sweetness.
Toppings: Sour cream, shredded cheddar, sliced green onion, diced avocado, or crushed tortilla chips.
Adapted from Longbourn FarmFor a heartier, thicker chili with beans, add the following to the base recipe after the beef is browned:
The refried beans dissolve into the liquid and create a thick, creamy base. Simmer for at least 30 minutes. This version is more filling and stretches further — great for feeding a crowd.
Bean variation from Where Is My Spoon