One Pot Hot Texas Chili

by Lisa Mikus, RD, CNSC, CDN

Recently, I reworked my mom’s chili recipe. Traditionally, Texas chili doesn’t have any tomatoes or beans and instead amplifies the flavor with a combination of various chili powders, Yet, my family always made our chili with both tomatoes and beans which add protein, fiber, and vitamins! I hope you enjoy the hot and rich taste of my home state. I think it’s even better the day after as leftovers!


1 yellow onion

2 garlic cloves, chopped finely

1 tbsp flour

1 lb ground beef

1 cup tomato sauce

28 oz can crushed tomatoes

1 can ranch style pinto beans

2 beef bouillon cubes

2 tbsp chili powder

1 jalapeno, diced (remove seeds if less heat desired)

1 bell pepper, diced

1/4 cup Frank’s hot sauce

salt and pepper to taste

2 tbsp brown sugar

  1. Heat olive oil on medium-heat in large pot
  2. Add onion and cook for about 3 minutes or until softened. Add garlic and cook until fragrant. Add flour to the mixture. Cook until flour coats the onion and garlic.
  3. Add the beef. Separate the beef with wooden spoon and continue to cook until browned.
  4. Add tomato sauce, crushed tomatoes, ranch style pinto beans, beef bouillon cubes, chili powder, bell pepper, jalapeno, and hot sauce. Add salt and pepper to taste.
  5. Decrease heat to low and cook for at least 2 hours.
  6. About 30 minutes before you decide to stop cooking the chili, add the brown sugar.

Serve over a serving of tri-color quinoa and top with avocado and pickled jalapeno slices! Sauteed spinach or a hearty kale side salad work well with this dish.



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