Recipe: Texas Chili

Total Time 1 hour
Servings 8
Author Jordan Clapp - Organically Optimistic


  • 1 lb. ground beef
  • 1 white or yellow onion
  • 3 ribs celery
  • 2 large carrots
  • 1 bell pepper, any color
  • 1 T. chili powder
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika (regular is fine too)
  • 1/4 tsp. cayenne
  • 1/4 tsp. black pepper
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can chili beans, drained and rinsed
  • 48 oz. tomato juice


  1. In a large skillet, brown the ground beef until cooked thoroughly. Drain excess grease, set aside.

    2. Dice the onion, carrot and celery. In a large stock pot with a little olive oil, sweat the veggies on medium heat until the onions are translucent and the celery & carrots are bright in color and slightly softened, stirring occasionally.

    3. Add the diced bell pepper and the spices, followed by the three types of beans, the ground beef, and the tomato juice. Stir to combine.

    4. Simmer for 45 minutes to 1 hour. Serve with shredded cheese, sour cream, saltine crackers, or your favorite toppings! (Hint: Homemade Cinnamon Rolls!)

    **Steps 1-3 can be done in advance and placed in the Crockpot to slow cook. Cook on low for 6-8 hours, or high for 2-4 hours.

    **If you'd like to make this recipe in the Instant Pot, I recommend browning the meat on the stove top while sweating the veggies on Saute function in the Instant Pot. Add the browned beef, bell pepper, spices, beans, and tomato juice. Cook on the Bean/Chili setting or Manual for 20 minutes and let the pressure release naturally.

    Store in the fridge for up to 5 days or in the freezer for up to 6 months.