This hearty Midwest meets Texas Chili combines ground beef with spicy pork chorizo and a trilogy of beans creating a rich and savory comfort food dish that is a true crowd-pleaser. Perfect for a cozy family dinner and a batch-cooking favorite to enjoy throughout the week.
Jump to RecipeThis is what chili was like in my family, growing up in the Midwest: lots of tomato juice, heavy on the ground beef, a little chili seasoning, and BEANS. My dad loved it to be a thin soup, and that’s what we all enjoyed.
When I moved out on my own, in St. Louis, I changed it up a little, using tomato paste to make it thicker, less ground beef, but lots of beans. More chili seasoning, but not too spicy.
Fast forward to my life in Texas. To a Texan, true chili does not have beans, and the beef used is a coarser grind than regular ground beef. And spicy? Texans enjoy food that is so hot you can’t taste your second bite.
I’m not willing to give up some of the flavors of my favorite Midwest chili, but I’ve made some changes to my recipe over the years to be slightly more Texan. Now, that doesn’t mean my husband and daughter (true Texans) think my version is actually chili. They call it bean soup and roll their eyes when I say I am making chili.
That’s okay – this chili is me in a nutshell – a little bit Midwest, a little bit Texas. I like to use half ground beef and half chorizo (preferably Cacique brand). If you can’t get chorizo or don’t like it, you can use all ground beef – or maybe some pork sausage for a new flavor.
Feel free to use whichever beans you like best as well. I usually use a combo of black beans, kidney beans and pinto beans with jalapenos. But since this is judgment-free chili, you do you and use whatever makes you happy!
For an additional Texas twist, serve this piping hot over Fritos and shredded cheddar cheese for Frito Chili Pie. And because I always have to mess with a good thing, I use Doritos instead of Fritos!
Ingredients
Olive oil. Used for sautéing and flavoring the dish.
Onion. Provides a sweet and savory base flavor.
Green and red bell pepper. Adds sweetness, mild pepper flavor and color.
Ground beef. Adds protein and a meaty taste.
Pork chorizo. Adds a distinct, savory flavor and adds a bit of spice.
Chili powder. The main chili flavor with spices. Adjust amount to taste.
Ground cumin. Adds warm, earthy, and nutty flavor.
Cayenne. Provides heat and spiciness.
Ground black pepper. Enhances overall spiciness and flavor.
Tomato paste. Adds richness and thickness and enhances the tomato flavor.
Rotel tomatoes. Add a spicy and tangy kick.
Beef broth. Provides liquid and savory base.
Pinto, Black and kidney beans. Add protein, fiber, a nice meaty texture and creaminess.
How to Make Midwest Meets Texas Chili
- In a large skillet, cook ground beef and chorizo over medium-high heat until brown. Drain any excess fat.
- In a large soup pot, heat olive oil over medium heat. Add onion and peppers; cook until vegetables are soft. Add browned meat and stir to mix.
- Sprinkle chili powder, cumin, cayenne and black pepper over meat and vegetables. Cook over medium-low heat a few minutes until spices are fragrant. Add tomato paste and stir to combine. Cook for a few minutes until tomato paste begins to caramelize.
- Stir in Rotel tomatoes and beef broth and bring to a simmer. Add beans and stir to combine. Cover and simmer on low for at least 30 minutes to develop the flavors.
Frequently Asked Questions:
Common toppings and garnishes for chili include shredded cheese, sour cream, chopped green onions, diced tomatoes, avocado slices, fresh cilantro, and a sprinkle of lime juice. You can also add a dollop of guacamole or serve it with cornbread, crackers, or tortilla chips on the side. You can also add a Texas twist, and serve this piping hot over Fritos and shredded cheddar cheese for Frito Chili Pie.
Yes, you can substitute pork chorizo with other types of sausage like pork sausage or simple add more ground beef. For leaner options add ground turkey or chicken, or even vegetarian options like plant-based crumbles.
Yes, you can freeze this chili for future use. To freeze, allow the chili to cool to room temperature, then transfer it to airtight containers or freezer bags. Make sure to remove any excess air to prevent freezer burn. Label and date the containers, and store them in the freezer for up to three to six months. When ready to use, thaw the chili in the refrigerator overnight and reheat on the stovetop or in the microwave.