Texas-Style Chili

By: Nancy Schechtman

With the start of football season, you can be sure that a lot of chili will be made. This timeless classic is filling, delicious, and doesn't require a lot of ingredients to make. Chili is also super easy to make, and gets tastier the longer you let it simmer (think crock-pot). Ground meat is Marty’s preference for chili. Ground buffalo is very tasty and has less fat than beef. The chili also works with ground turkey. 


  • 2 tablespoons canola oil
  • 2 pounds lean ground beef
  • 2 cups, about 2 medium, chopped onions
  • 4 finely chopped garlic cloves
  • 1 28-ounce can whole tomatoes, broken up
  • 1 12-ounce bottle beer
  • 1 15-ounce can red kidney beans
  • 5 tablespoons chili powder
  • 2 seeded, chopped jalapeno chilies
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon sugar

Garnish: Shredded Cheddar cheese, chopped red onion, sliced avocado

Heat oil in 6-quart saucepan; add ground beef, onions and garlic. Sauté until meat is browned.  Stir in next 7 ingredients; bring to boil over medium-high heat. Reduce heat to medium-low, simmer uncovered about 45 minutes to 1 hour. Season to taste with salt, pepper and ground red pepper. Serve with garnish.

Image Source

For more Entree Recipes, click here.

Nancy Schectman.jpeg


Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.