Chris' Texas Style Chili Con Carne

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“We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do.”
2hrs 30mins

Ingredients Nutrition


  1. Cut beef into 1/2 inch cubes.
  2. In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
  3. With a slotted spoon, remove the meat to a bowl and set aside.
  4. Add the onions, green peppers, and garlic to the drippings in the dutch oven.
  5. Cook 10 minutes over medium heat stirring occasionally.
  6. Add more oil if necessary.
  7. Return the meat to the dutch oven.
  8. Add tomatoes (with liquid) and remaining ingredients except the cheese.
  9. Over high heat, heat to boiling.
  10. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
  11. Stir occasionally.
  12. Serve with cheese and additional raw onions.
  13. Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.

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