An Easy Texas Chili with Beans recipe made with turkey or beef. Some say that Texas Style Chili doesn’t have beans, but we love our Texas Chili recipe with Beans.
Our easy Texas Chili with Beans recipe is the way to enjoy this Texan comfort food without a lot of work. There are souls out there that believe authentic Texas Chili is made without beans and tomatoes, but we beg to differ. We make the easiest homemade Texas Chili with beans and top it with sliced jalapeños and longhorn cheese aka cheddar cheese.
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Anytime the weather cools below 70 degrees here on the Ranch, I start craving a pot of chili or chili beans. But we don’t wish to spend the whole day in the kitchen so we use a couple of simple shortcuts. And we don’t wish to wait to cook dry beans, we use a can or two of Ranch Style Beans. It makes this pot Chili quick and easy. We also have a couple of other tricks up our sleeves such as this Mix N’ Chop utensil.
We have a couple of these Mix N’ Chop’s (even bought some for our children) and use them all the time when cooking ground beef, ground chicken or ground turkey. It makes it so much easier.
So pull out your slow cooker aka crockpot and get this chili started! It’s also great for game day, it’s easy and can be doubled to feed a crowd.
Rain is in the air here at the Ranch so we have a crockpot filled Chili bubbling on the stove. And we have a pan of homemade cornbread in the oven.
If you enjoyed this Easy Texas Chili with Beans:
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Easy Texas Style Chili with Beans
An easy Texas-style chili using Ranch Style beans.
- 2 lbs ground beef or turkey
- 1 cup white onion chopped
- 4 cloves garlic finely minced
- 2 jalapeños diced
- 1 28 oz can diced tomatoes
- 2 14 oz cans ranch style beans
- 3 tablespoons chili powder
- 2 tablespoons cumin
- cheddar cheese grated
- 2 jalapenos sliced for garnish
- Brown ground beef (or turkey) and chopped onions in a large skillet then add garlic and jalapeño, cook for 2 more minutes. NOTE: using a Chop & Mix inexpensive utensil makes cooking ground meat so easy.
- Place meat mixture into a crockpot on high
- Add cumin and chili powder, stir to combine
- Add undrained ranch style beans and tomatoes
- Cook on low for 4-6 hours.
- Serve with grated cheese and sliced jalapenos sprinkled on top.
Calories: 279kcal | Carbohydrates: 7g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 207mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1440IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3.6mg
Thursday 2nd of May 2013
Thanks for sharing on Saturday Dishes. I use garbanzo beans in my chili, too. I had no idea anyone else did that. I hope you'll share a recipe on Saturday as we feature Mother's Day dishes. -Savannah
Saturday 27th of April 2013
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula
JOY 2 JOURNEY
Friday 8th of March 2013
Thank you thank you thank you for helping by sharing this recipe!Hugs
Sherry of Pondered Primed Perfected
Wednesday 6th of March 2013
Mmmm! My family are big chili eaters and I'll bet they would love this Turkey and crock pot version. I like that it simmers in the crock pot all day...what a treat to come home to! Thanks for sharing this light recipe at our party!
Lindsay @Artsy-Fartsy Mama
Thursday 28th of February 2013
Sounds delicious! Thanks for sharing your recipe at Artsy Corner, can't wait to try it!