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“Although many Texans will argue that "chili don't have no beans!", many others don't care, and quite a few like it with beans as much as I do. This recipe is the result of a lot of trial and error to get it to taste just the way I like it. I usually double or triple the recipe an freeze it in 1 quart Ziploc bags, making perfect portions for two for a quick chili dinner or chili sizes. Prep time does not include time to soak beans.”

Ingredients Nutrition


  1. Soak beans overnight in 3 quarts water and 2 Tsp salt.
  2. Discard water.
  3. Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
  4. This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
  5. Drain, discarding liquid, and set beans aside.
  6. While beans are cooking, coat cubed beef with flour.
  7. Cook beef cubes, ground beef, and bacon in olive oil until well browned.
  8. Add onion and garlic, and saute until onion is translucent.
  9. Drain excess fat if necessary.
  10. Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
  11. Add beans and simmer for an additional 30 minutes or so.
  12. Thin if necessary, and adjust seasoning as desired.
  13. Use paper towels to blot off any grease that rises to the surface during cooking.
  14. Tastes best if refrigerated overnight and reheated before serving.
  15. This chili freezes well, and the recipe can be doubled or tripled if desired.
  16. Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
  17. That way I can control the fat content.

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