Texas Chili

Warm up any evening with this comforting and hearty chili. Ground beef can be substituted for the chuck roast; simply reduce the amount of vegetable oil to 2 tablespoons.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 8


  • ¼ cup vegetable oil
  • 3 lbs. chuck roast, cut into cubes
  • 1 medium yellow bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 2 small jalapeño peppers, seeded and minced
  • 3 cans (14.5 oz.) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste
  • 3 Tbsp. granulated sugar
  • ¼ cup chili powder
  • 1 Tbsp. dried oregano
  • ¼ tsp. salt
  • ½ tsp. ground black pepper


  • Heat the vegetable oil over medium-high heat in a large, heavy saucepan. Add ½ of the beef cubes and brown. Remove the beef from the saucepan and drain on paper towels. Repeat with the remaining beef.
  • Add the bell peppers, onion, garlic, and jalapeños to the saucepan. Sauté 5 minutes until the onion is tender. Add the tomatoes, tomato sauce, tomato paste, and sugar. Stir in the chili powder, oregano, salt, and pepper.
  • Bring the chili to a boil. Reduce heat to medium-low, cover, and simmer for 90 minutes or until the beef is tender. Add about 1 cup water to the chili to adjust consistency if desired.