Texas chilli

    8 hours 20 min

    With a mix of all the right ingredients, you get a nice hot bowl of a true Texas version of good, 'ol fashioned hearty chilli.


    County Antrim, Northern Ireland, UK
    5 people made this

    Serves: 8 

    • 1 to 1.5kg (2-3 lb) round or sirloin steak, cut 1cm (1/2-in) thick
    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 1 clove of garlic, minced
    • 4 tablespoons chilli powder
    • 125ml water
    • 1 tin chopped tomatoes
    • 1 tablespoon cayenne pepper
    • 1/2 teaspoon onion powder
    • 1 tin black or kidney beans
    • 2 teaspoons salt (more or less to your taste)
    • 3 teaspoons black pepper (more or less to your taste)
    • 1 bag tortilla chips
    • 70g Cheddar cheese, grated

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. Cut the steak intocubes and season meat with a bit of salt and black pepper. In a heavy frying pan, brown the beef with the diced onion and vegetable oil.
    2. Add minced garlic and stir over medium heat another minute.
    3. Transfer beef mixture to the slow cooker. Add chilli powder, water, chopped tomatoes, cayenne pepper, onion powder, beans, salt and pepper.
    4. Mix all ingredients together well. Cover and cook on low for 8 hours.
    5. When ready, serve in bowl over corn or tortilla chips and sprinkle cheese on top.


    If you're looking for a vegetarian option, use both a tin of black beans and a tin of kidney beans in place of the meat. Chopped green peppers are also a great addition for a vegetarian version.


    Some other great toppings to try are a dollop of soured cream and a few sliced jalapenos to spice it up!

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    Reviews in English (2)


    Something else. Not four tablespoons chilli but 4 teaspoons chilli. This is what I changed. I also served it with corn chips and a very cold tossed salad on the side.  -  22 Mar 2011  (Review from Allrecipes AU | NZ)


    This was excellent although someone should change the 4 tablespoons chilli to 4 teaspoons of chilli in the ingredients list. I used 4 teaspoons and although quite hot was very very tasty.  -  22 Mar 2011  (Review from Allrecipes AU | NZ)