• Deals
  • Food
  • Faith
  • Homeschool
  • Family/Life
  • Health
fp logo
fp logo
  • RSS
  • Twitter
  • Facebook
  • Pinterest
  • Youtube
  • Email
  • About
  • Contact
  • My Book
  • Articles
  • Start Here

Texas Chili

on November 8, 2010 · 7 Comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Imagine this on a cold night, the aroma running all through the house when you open the door from being outside.  As you walk in, the house is cozy,  and there is this big pot of chili sitting right there waiting for you.

*Scroll down to use print recipe feature and add to your Recipe Box.

This recipe is that easy. I put it in my crockpot on high for 4 hours and just let it simmer. Man, is it good!

When I was little, my dad took me on my first plane ride to Cincinnati.  He had extra frequent flyer miles that were expiring, so we made a day of it. The memory of that day that stands out the most was the two of us going to Skyline Chili.  I think of that day every time I have chili like this.

This is my attempt at recreating it. I put it over noodles (angel hair is best!), with lots of great toppings like:

  • cheese
  • diced onions
  • Frank’s Hot Sauce (of course!)
  • jalapenos
  • sour cream
  • corn chips

I served this last night to our community group at church and there was not one bit left–and I had doubled it! This recipe is the simplest ever, but it’s especially easy when you pop it into the crock pot. It’s great for entertaining too. Adding the spaghetti noodles stretches it to make it a pretty inexpensive meal for a group.

Texas Chili
 
Print
Prep time
30 mins
Total time
2 hours 30 mins
 
Serves: 8-10
Ingredients
  • 1 lb ground beef, cooked
  • 2 cans diced tomatoes (1 can be rotel for spice)
  • 1 can tomato sauce
  • 2 cans dark red kidney beans, rinsed and drained
  • 1 cup green pepper, diced
  • 1 medium onion, diced
  • ½ teaspoon celery salt
  • ¼ teaspoon garlic salt
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • 1 tablespoon brown sugar or succanat
  • 1 teaspoon cumin
  • 1 tablespoon Worcestershire
  • 1 tablespoon soy sauce
Instructions
  1. Combine all ingredients into a slow cooker or stock pot.
  2. Slow Cooker: Cook on high for 4-5 hours, or low for 6-7 hours.
  3. Stock Pot: Bring to a boil on high, reduce heat and simmer on low for one and a half hours or more.
  4. *Cook's Note: If it is too thin for you, add one small can tomato paste to thicken.
3.4.3174

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

Find more Slow Cooker and Crockpot Recipes on Faithful Provisions!

 

{ 7 comments }
« Prev Post
Next Post »

Comments

  1. Camille Dorris November 8, 2010 at 9:31 pm

    We moved to the Cincinnati area when I was in high school, and while I don’t care for Cincinnati style chili, I can tell you it contains chocolate and cinnamon. Yours sounds better to me.

    Reply
  2. SB November 9, 2010 at 9:34 am

    I tried to print this and nearly used all my printer ink. The ‘print-friendly’ prints EVERYTHING, including ads, buttons, and everything else on this page. 12 PAGES! Maybe you could trim it down to just the recipe. Love your stuff, but I’ll have to go into debt just purchasing printer ink at this rate – LOL!

    Reply
  3. Jennifer November 11, 2010 at 12:09 pm

    SB, I copied and pasted the recipe into my email, give me your email and I’ll forward it to you!

    Reply
  4. Tim September 20, 2013 at 12:27 pm

    Chili is serious business in Texas and in Texas chili does NOT have beans. Ever. If you want to have real Texas chili you can try out the recipe used by Lady Bird Johnson, First Lady and Wife to President LBJ.

    http://www.lbjlib.utexas.edu/…/faqs/recipes/chili.asp

    Reply
  5. JillEM September 20, 2013 at 4:06 pm

    I am going to tell you what happened when my friend from Oklahoma made chili for a Super Bowl party with her coworkers in Dallas. Of course, she included beans, as any self-respecting cook anywhere else would, and the response was immediate and, ahem, vociferous, to use a highfalutin’ word. She said, years later, that she would never live it down. Those people down there are strangely adamant and surprisingly dogmatic about what goes in their chili. If you ask me, safely in Wisconsin, it sounds more like oddly-spiced spaghetti sauce.

    Reply
    • Tim September 21, 2013 at 6:13 pm

      Hey, it’s in the rules and everything. 😀

      “2. NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”

      http://www.chili.org/documents/CASI%20Official%20Rule%20Book.pdf

      Reply

Trackbacks

  1. What’s for Dinner: Texas Chili | Faithful Provisions September 6, 2011 at 12:46 pm

    […] Dinner idea is Texas Chili. It’s unseasonably cold, wet, and rainy here–what better excuse for making […]

    Reply

Speak Your Mind Cancel reply

*

*

Rate this recipe:  

Categories

Quick Links

  • FREE Downloads
  • Daily Deals
  • Birthday Freebies
  • Categories
  • Coupon Database
  • Coupon Lingo
  • FAQ
  • Ingredient-Based Recipe Index
  • Kids Eat Free List
  • Meal Planning
  • Recipe Box
  • Store Deals

Print Coupons

Print Free Coupons

Monthly Savings

Copyright © Faithful Provisions / Hancock Group LLC, 2008-2023. All Rights Reserved.

ADVERTISING  |  CONTACT  |  FAQ  |  DISCLOSURE POLICY  |  PRIVACY POLICY