A hearty Texas-style chili that combines lean ground beef, beans, and tomatoes, perfect for feeding a large crowd at social events. It's quick, cheap, and can be made mild enough for children.
272 g dried pinto beans
3 tbsp Salt
907 g lean ground beef
450 g chopped onions
4 clove Garlic
1700 ml canned peeled and diced tomatoes in juice
2 l tomato paste
319 g chili powder
3 tbsp ground cumin
1.5 tsp ground black pepper
water, beef broth, beer, and/or coffee
Wash and sort pinto beans. Bring 3 gallons of water to a boil in a 6-gallon pot.
Pour in beans, return to a boil and cook for 2 minutes.
Remove from heat and let stand for 1 hour. Stir in salt and simmer until tender, about 90 minutes. Drain and set aside.
Meanwhile, brown beef with onions and garlic over medium-high heat or brown in the oven at 350°F until pink is gone, up to 1 hour.
Combine chili powder, cumin, and pepper; add to meat mixture along with tomatoes, tomato paste, and cooked beans in a 6-gallon pot; stir and cover.
Simmer for 1 hour, stirring occasionally.
Add liquid to obtain desired consistency.
Serve over rice or spaghetti, or with corn tortillas, saltines, or cornbread.
Published on 2/25/2026