Texas Chili

Susan Hoff
July 10, 2024

Bold, smoky Texas chili recipe—high-protein, perfect for meal prep and freezing.

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Get ready to experience the bold, smoky flavors of Texas in every bite with this authentic chili recipe. A dish that will not disappoint!

This high-protein and macro-friendly dish is perfect for hefty servings and feeding any large family. It's fantastic for using up those extra bits of precooked burger meat from after the holidays. If you don't have any burger patties left, just add an extra half pound of ground beef or beef tips to make the most of your holiday haul. I love making this chili to help clean out the fridge and use items while they are still fresh from the weekend. It freezes well and is a fun dish to serve while watching your favorite football team in the fall.

Why you’ll love this recipe!

  • High-Protein
  • Great dish for meal prepping - easy to freeze for later
  • This dish is hearty and packs so much flavor

Serving Size

8 to 12 Servings


Calories: 336

Total Fat: 11g

Total Carbohydrate: 39g

Protein: 20g


  • 2 TBSP of Olive Oil
  • 1 Pound of Ground Beef
  • 1/2 Cup of Pork
  • 1/2 Cup of Steak
  • 1/2 Cup of Burger Meat
  • 1 Cup of diced Sweet Bell Pepper
  • 1 large Onion, finely chopped
  • 2 12-ounce bottle of Beer (IPA)
  • 2 14 1/2-ounce can diced Tomatoes
  • 1/2 Cup of strong brew Coffee
  • 1/2 Can Tomato Paste
  • 3 Tablespoons of Brown Sugar
  • 1/2 bottle of Chili Sauce
  • 1 TBSP of Cocoa Powder
  • Half a Piquillo Pepper(seeded and finely chopped)
  • 1.5 TBSP of ground Cumin
  • 1.5 tsp of ground Coriander
  • 1 tsp of Ancho Chili Powder
  • 1 tsp of salt
  • 1 tsp of California Chili Powder
  • 2 TBSP of Chicken Bouillon
  • 1 15-ounch can of Kidney Beans
  • 1 15-ounch can Cannellini or other White Beans


  1. Place a Dutch oven or large pot over medium heat and add the oil, heating it until it shimmers. Add the meat and sauté until browned, then transfer it to a plate.
  2. Add the onion to the pot and stir for 1 minute. Take two large sips of the beer, then pour the rest into the pot. Stir in the tomatoes, coffee, and tomato paste.
  3. Add the brown sugar, chili sauce, cocoa powder, piquillo pepper, cumin, coriander, ancho chili powder, salt, and kidney beans to the pot. Return the meat to the pot and reduce the heat to a low simmer. Cook partially covered for 1 hour.
  4. Add the white beans to the pot and continue to simmer over very low heat, partially covered and stirring occasionally, for another 1 to 2 hours. (The longer it cooks, the better the flavor.) Adjust the salt and ancho chili powder to taste, then serve.

Oath & Grind By Susan Hoff
Run fast, spin hard, lift heavy, work out like crazy. Whatever you do, Oath & Grind is the destination for all things fitness, nutrition, and life.
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