Texas Chili

Ingredients

• 454 g (1 pound)minced beef (85% lean)
• 1 mediumonion, diced
• 2 cansdiced tomatoes with basil, garlic and oregano
• 1 cankidney beans, rinsed and drained
• 1 canpinto beans, rinsed and drained
• 1 canblack beans, rinsed and drained
• 227 g (8 ounces)tomato sauce
• 473 ml (2 cups)V8 juice
• 1 packet (or 2 tablespoons)ranch dressing mix
• 1 packet (or 3 tablespoons)taco seasoning mix
• To tasteCheddar cheese, shredded
• To tastespring onions, chopped
• To tastesour cream
• To tasteFritos

Instructions

1. 1

   Brown the beef

   In a large pot over medium-high heat, cook the beef and diced onion until the beef is browned and the onion is translucent. Drain off any fat.

2. 2

   Simmer on the hob

   Add the tomatoes, all three types of beans, tomato sauce, V8 juice, ranch dressing mix and taco seasoning. Bring to a simmer, cover and cook on low for 1–2 hours, until the meat is tender.

3. 3

   Use a slow cooker

   Transfer the cooked beef and onion to the slow-cooker bowl. Stir in the remaining ingredients and cook on low for 4–6 hours.

4. 4

   Add the toppings

   Serve with shredded Cheddar, chopped spring onions, sour cream and Fritos.

What is Texas chilli?

Texas chilli belongs to the broader tradition of chilli con carne, a dish associated with the cuisine of Texas and the American Southwest. Recipes vary: this version combines minced beef with several kinds of beans, tomatoes and packaged seasonings.

Three beans make it substantial, while tomato sauce and V8 juice create a brothy base. The stovetop and slow-cooker options both give the flavours time to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 29g protein, 51g carbs, 17g fat.

The beef supplies much of the protein and fat, while the beans contribute carbohydrates and additional protein; the tomatoes and V8 juice also add carbohydrates. Cheddar, sour cream and Fritos can add further fat and energy, so serve the toppings separately and pair a bowl with a green salad for balance.

Why use three kinds of beans?

Kidney beans: their firm shape holds up during a long simmer.

Pinto beans: these soften and contribute a creamy texture.

Black beans: they add another tender, earthy element. Rinsing and draining all three keeps the canning liquid out of the chilli.

Building the base

Beef and onion: browning them first develops the savoury base before the liquid ingredients go in. Drain off the fat as directed before continuing.

Seasonings: the ranch mix and taco seasoning provide much of the dish’s seasoning, so add them as listed rather than guessing at extra salt or spices.

Choosing a cooking method

Stovetop: bring the mixture to a simmer, then cover and cook it on low for 1–2 hours. Keep the heat gentle so the bottom does not catch.

Slow cooker: transfer the browned beef and onion, stir in the remaining ingredients and cook on low for 4–6 hours. The recipe gives no high setting or alternative slow-cooker timing.

Checking the texture

Tender beef: on the stovetop, the recipe uses tenderness as the cue that the chilli is ready; the time may fall anywhere within the stated 1–2 hours.

Thick, spoonable chilli: the beans and tomato base should make a hearty mixture. Keep the pot covered during the stovetop simmer, as directed.

Topping and serving

Cheddar and sour cream add creamy richness, while spring onions bring a fresh contrast. Scatter Fritos over the top just before serving so they keep some crunch.

The chilli is filling on its own, or you can serve it with a simple green salad. Keep toppings separate so everyone can choose what to add.

Recipe notes & tips

• Dice the onion evenly so it cooks through alongside the beef.
• Rinse and drain the beans before adding them to the pot.
• Drain the browned beef and onion as directed before stirring in the other ingredients.
• Keep the stovetop chilli at a gentle simmer over low heat.
• Add the Fritos just before eating to preserve their crunch.
• Put the toppings on the table so diners can serve themselves.

Variations

• Extra heat: add a hot sauce at the table.
• More crunch: serve extra Fritos alongside the chilli.
• Lighter toppings: use less Cheddar and sour cream.
• Onion finish: add extra chopped spring onions just before serving.

Common mistakes to avoid

• Skipping the browning: cook the beef and onion until browned and translucent before moving on.
• Leaving excess fat: drain it off after browning, as the method directs.
• Adding unrinsed beans: rinse and drain them first to remove their canning liquid.
• Boiling hard: lower the heat after the mixture comes to a simmer and cook gently.
• Adding Fritos too early: put them on at serving time so they do not soften in the chilli.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat it in a saucepan over a gentle heat until steaming hot, stirring occasionally; store the toppings separately and add them when serving.

Frequently asked questions