Texas Chili with Beef and Beans
2 servings
35 minutes
Texas chili with beef and beans is the fiery heart of Southern U.S. cuisine, rich in flavors and aromas that ignite the appetite. This dish, born in Texas, reflects the locals' passion for hearty, spicy food. The combination of ground beef, bacon, white and red beans, tomatoes, and hot peppers creates a deep, rich flavor while spices like cayenne pepper and cumin add zest. Chili is traditionally served with green onions, shredded cheddar cheese, sour cream, and crispy bacon to temper its fiery heat. It's perfect for friendly gatherings, winter evenings or sporting events when you want to warm up and enjoy true Texas spirit.
1
Prepare all ingredients. Make minced beef. Cut bacon into 0.5 cm pieces. Cook red and white beans until ready. Wash tomatoes, peel the skin, and puree until smooth. Peel and chop the onion. Wash and chop the green onion. Grate cheddar on a medium grater. Mix dry spices: regular and especially hot cayenne chili pepper, cumin, salt, and sugar. Wash fresh cayenne pepper, remove seeds and veins, chop very finely — be careful not to burn yourself!
- Ground beef: 300 g
- Bacon: 30 g
- White beans: 150 g
- Red kidney beans: 150 g
- Tomatoes: 250 g
- Onion: 150 g
- Green onion tops (scallion greens): 15 g
- Cheddar cheese: 30 g
- Chili powder: 5 g
- Ground cayenne pepper: 2 g
- Ground caraway: 2 g
- Salt: 2 g
- Sugar: 2 g
- Cayenne pepper: to taste
2
In a pot, heat 0.5 tablespoons of olive oil over medium heat and add the bacon. Fry for 2 minutes, then place the bacon on a plate.
- Olive oil: 7 ml
- Bacon: 30 g
3
Add chopped onion to the same pot and cook for 4 minutes, stirring.
- Onion: 150 g
4
Increase the heat to maximum, add the minced meat to the pot, and stir well with a spatula to avoid lumps. Fry on high heat for 6 minutes.
- Ground beef: 300 g
5
Add tomatoes, white and red beans, and a spice mix (chili powder, ground cumin, cayenne pepper, sugar, salt). Stir and cook on low heat for 20 minutes, stirring 4-5 times.
- Tomatoes: 250 g
- White beans: 150 g
- Red kidney beans: 150 g
- Chili powder: 5 g
- Ground caraway: 2 g
- Ground cayenne pepper: 2 g
- Sugar: 2 g
- Salt: 2 g
6
While the chili is cooking, taste it for spiciness. With fresh cayenne pepper, you can make the chili spicier, as they like in Texas. But be careful - it might be too hot!
- Cayenne pepper: to taste
7
Serve the ready chili with green onions, bacon, cheddar, and sour cream.
- Green onion tops (scallion greens): 15 g
- Bacon: 30 g
- Cheddar cheese: 30 g
- Sour cream: 45 g
