When I was little, I used to hate chili. Mostly because I thought that the beans were really dead June bugs. I still get a little weirded out by chili with kidney beans, but I do love myself a good bowl of chili.

Recently, I went on a search for a chili recipe but couldn’t find exactly the right one. So, I decided to adapt my own. I think it turned out pretty good, plus the best thing — it was easy!

The first thing to do is to mix the ground beef with the onion, red bell pepper, ground cumin, garlic powder and black pepper. Cook this together until the ground beef is cooked all the way through.

Then, add in the beans, tomatoes, broth and chiles.

Let it simmer for about 30-45 minutes.

And then, I served with cornbread (First attempt at making this too, and it turned out A-OK! Next time I would add in some fresh corn kernels).

YUM. Two big thumbs up.


Tex-Mex Chili


  • 3/4 lb. ground beef
  • 1 can pinto beans
  • 1 can black beans
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tsp. ground cumin
  • 28 oz. can crushed tomatoes
  • Garlic powder (to taste)
  • Black pepper (to taste)
  • 1 can beef broth
  • 4 oz. can chopped green chiles



  1. Cook ground beef with diced onion, diced bell pepper, ground cumin, garlic powder and black pepper. Stir occasionally and cook until meat is no longer pink.
  2. Stir in pinto beans, black beans, crushed tomatoes, beef broth and green chiles.
  3. Simmer 30-45 minutes, stirring occasionally.
  4. Serve topped with cheddar cheese, sour cream and diced onion. Add cornbread to the side.


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