Kean Miller Kitchen: Texas Chili

Texas Chili

Serving Size: 12

Cooking Time: 3 Hours 30 Minutes

  • 2 lbs. any kind of ground meat
  • 2 whole onions, chopped
  • 23 oz. can Ranch-style beans (pinto beans or Bush’s “chili” beans work well)
  • 2 – 15 oz. cans tomato sauce
  • 2 – 16 oz. cans stewed tomatoes
  • 2 bell peppers, chopped
  • Green chiles – diced (approx. 5 oz.)
  • 3 tbsp. chili powder
  • 2 tbsp. cumin
  • 3 tbsp. garlic powder
  • 2 tbsp. Cajun seasoning
  • 2 fresh jalapeños, diced
  1. Brown meat with chopped onion. Drain off grease.
  2. Add all of the ingredients into a large pot and cook over medium heat for 1 hour, then simmer for 2-3 hours (the longer, the better as the flavors grow and the chili thickens).
  3. This can also be done in a crock pot. Put everything in before work and let it go all day.
  4. The chili is great on its own, but I prefer to eat it on top of sausage or a burger with shredded smoked Gouda and chopped or diced white onions.

From the Kitchen of Matthew B. Smith,
Associate, Baton Rouge, LA