a quick and simple chili recipe
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4 from 5 votes

Texas Chili Beans

You'll love this stovetop chili because it's fast and easy to make. Your family will love it because it tastes great.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Texan
Keyword: Quick and Easy
Category: Soups, Stews & Chilis
Cooking Method: Stovetop
Difficulty: Super Easy
Development Status: Finished
Servings: 12 bowls
Calories: 152kcal
Author: Valerie Cooper


  • 2 lbs ground beef I use 90/10 ground sirloin
  • 2 cans dark red kidney beans 15 oz, I rinse mine
  • ½ cup chili powder
  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 1 can tomato paste 6 oz
  • 2 tbsps all-purpose flour
  • 3 cloves garlic minced
  • 5 cups water


  • Sauté the ground beef in a large stockpot over medium-high heat until lightly browned.
  • Add the minced garlic and sauté for another 2 minutes.
  • Reduce the heat and add 1 cup of water to the ground beef and then add all of the spices (chili powder, cumin, salt, pepper), flour, and tomato paste. Mix well.
  • Add the two cans of beans. Note: adding the beans with the liquid that is in the cans will add more flavor to the chili but it will also add more sodium. If you want more flavor, then do not rinse the beans. If you want to reduce the sodium in the recipe, then I'd recommend rinsing the beans.
  • Add the remaining water and mix all of the ingredients together.
  • Set to medium-high heat and allow the pot to come to a rolling boil.
  • Once the chili has started to boil, reduce the heat to a simmer and continue cooking for 30 minutes or until the chili reaches your desired consistency.


Serving: 1bowl | Calories: 152kcal | Carbohydrates: 4g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 749mg | Potassium: 398mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 3.3mg | Calcium: 23mg | Iron: 2.5mg