Texas Chilli close-up

As spicy & mouth-watering as chilli should be!


1 lb (450gms) ground beef – chuck or topside

1 small box of mushrooms, roughly chopped

2 medium brown onions, finely diced

1 can (15 oz) red kidney beans, drained

2 cans (28oz each) crushed tomatoes

1 small can tomato paste/ puree

2 Tbsp – vegetable oil

1 Tbsp garlic, finely chopped

3 Tbsp chilli powder

2 Tbsp paprika

1 Tbsp cumin

2 tsp dried oregano

2 tsp kosher salt


1. Thaw ground beef, if frozen, for 30 mins ahead of cooking.

2. Prepare remaining ingredients while thawing the meat. Chop onions, garlic, mushrooms. Drain kidney beans and rinse thoroughly.

3. Heat the veg. oil in a non-stick skillet over medium heat

4. Add the onions and garlic and fry until tender or for 5 mins, stir occasionally to keep from browning

5. Add the spices – chilli powder, paprika, cumin and oregano. Stir the spices into the onion and fry for 30 secs.

6. Add the ground beef and stir through until spices are completely combined. Add the 1 Tablespoon of salt & stir. Cook for 8 – 10 mins.

7. Add mushroom pieces and stir. Cover with lid and boil mushrooms for 3 mins on low heat.

8. Add the rinsed red kidney beans and tomato ingredients and simmer on low heat, stir occasionally, for 20 mins.

9. Adjust the seasoning with salt or chiles if required (which I definitely didn’t need in this recipe of either saltiness or spicyness!)

10. Serve with white rice (as I did) any or all of the suggested fixin’s shown below! Enjoy your yummy texas chilli!



Corn Chips

Grated cheddar cheese

Chopped green onion

Sour cream

Red pepper flakes

Chopped Jalapeno chiles