Chef Ed's Red Bean Texas Chili Recipe

Here’s a Chef Ed Original Red Bean Chili with Ground Beef & Beef Tips – Texas Style. This hearty, bold-flavored chili is perfect for game day, meal prep, or any time you need some serious comfort food.

Chef Ed’s Texas Red Bean Chili

Prep Time: 20 minutes
Cook Time: 2 hours
Soak Time: 8 hours (for beans, if using dry)
Total Time: 10 hours 20 minutes
Servings: 8 hearty bowls

Ingredients

1 lb dried red kidney beans (or 3 cans, drained and rinsed)

1 lb ground beef (80/20 for flavor)

1 lb beef stew tips (or chuck roast, cubed)

1 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 jalapeño, seeded and chopped (optional, for heat)

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

2 cups beef broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1/2 tsp oregano

Salt and black pepper to taste

2 tbsp olive oil

Fresh chopped cilantro or green onions for garnish (optional)

Instructions

Prep the Beans (if using dry):
Soak red kidney beans overnight in plenty of water. Drain and rinse before cooking.

Sear the Beef Tips:
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef tips on all sides, about 5–6 minutes. Remove and set aside.

Brown the Ground Beef:
In the same pot, add another tbsp of olive oil if needed. Add ground beef and cook until browned. Drain excess fat.

Sauté the Veggies:
Add chopped onion, red and green peppers, and jalapeño to the beef. Cook for 5–7 minutes until softened. Add garlic and tomato paste and cook for another minute.

Build the Chili:
Return beef tips to the pot. Add crushed tomatoes, tomato sauce, beef broth, beans (drained if canned or soaked), chili powder, cumin, paprika, oregano, salt, and pepper.

Simmer Low and Slow:
Bring to a boil, then reduce heat to low. Cover and simmer for at least 90 minutes, stirring occasionally. Longer is better—2+ hours yields deeper flavor.

Final Taste Check:
Adjust salt and spice to taste. If it’s too thick, add a splash of broth or water. If too thin, simmer uncovered to reduce.

Serve It Up:
Ladle into bowls and top with cilantro, green onions, or shredded cheddar. Serve with cornbread, tortillas, or over rice.

Chef Ed Tip:
For even bolder flavor, make the chili a day ahead—chili always tastes better the next day after the flavors marry.

References:

“Chili con Carne History.” Texas State Historical Association. https://www.tshaonline.org/handbook/entries/chili-con-carne

“How to Cook Dried Beans.” Serious Eats. https://www.seriouseats.com/how-to-cook-dried-beans

“The Science of Chili.” America’s Test Kitchen. https://www.americastestkitchen.com/articles/2315-the-science-of-chili

Chef Ed’s Red Bean Texas Chili Recipe