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Easy Texas Chili Recipe with Ground Beef and Pinto Beans

This Easy Texas Chili is a hearty, flavorful one-pot meal made with ground beef, pinto beans, tomatoes, and a bold blend of spices. Simmered until thick and rich, this homemade chili combines savory beef, tender beans, and just the right amount of heat. It's perfect for family dinners, cold evenings, game days, and make-ahead meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dinner
Cuisine: American
Calories: 586
Ingredients Method Notes

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large onion diced
  • 1 large bell pepper minced
  • 3 15-ounce cans pinto beans
  • 2 28-ounce cans diced tomatoes
  • 4 8-ounce cans tomato sauce
  • ½ cup chili powder
  • 3 jalapeño peppers minced (optional)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder

Method
 

  1. Brown the ground beef. Place a large pot over medium heat. Add the ground beef, diced onion, and minced bell pepper. Cook for approximately 10 minutes, stirring frequently and breaking the beef into small crumbles, until the meat is browned and the vegetables are tender.
  2. Drain excess grease. Carefully drain and discard the grease from the cooked beef mixture to prevent the chili from becoming overly oily.
  3. Add the beans and tomatoes. Stir in the pinto beans with their liquid, diced tomatoes with their juices, and tomato sauce. Mix until everything is evenly combined.
  4. Season the chili. Add the chili powder, optional minced jalapeños, crushed red pepper flakes, ground black pepper, salt, and garlic powder. Stir thoroughly to distribute the seasonings.
  5. Bring to a gentle boil. Increase the heat as needed and bring the mixture to a slow boil, stirring occasionally.
  6. Simmer the chili. Cover the pot, reduce the heat to low, and let the chili simmer for at least 30 minutes. Stir occasionally to prevent the beans and tomato sauce from sticking to the bottom.
  7. Develop the flavor. For a deeper, richer flavor, continue simmering for up to several hours, checking and stirring periodically. Add a little water if the chili becomes too thick during extended cooking.
  8. Serve warm. Stir the chili before serving. Ladle into bowls and enjoy as a filling main dish with your favorite toppings or side dishes.

Notes

  • You can substitute 6 cups of homemade cooked pinto beans with their cooking liquid for the 3 cans of pinto beans.
  • The spice level can be adjusted to suit your preferences. Omit the optional jalapeños for a milder version, or adjust the amount of spicy seasonings as desired.
  • This chili develops more flavor as it rests and may taste even better the following day.
  • Simmer for at least 30 minutes, or continue cooking for several hours for a deeper, more developed flavor.
  • Stir occasionally during simmering to prevent the chili from sticking to the bottom of the pot.
  • The classic bean-free version of Texas chili differs from this home-style recipe, which includes pinto beans.