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Beef and beans simmered long with spice — a bold, hearty dish born in Texas.
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Believed to have originated in San Antonio, Texas, this dish is a representative example of Tex-Mex cuisine, born from Mexican culinary influence in the 19th century. One story credits its invention to the "Chili Queens," women who sold it from street stalls. Whether or not to include beans remains a subject of debate to this day — authentic Texas-style is traditionally made without beans, featuring chunks of beef instead. Eaten over tortilla chips, alongside bread, or however you like — its flexibility feels quintessentially American.
Mince the onion and garlic.
Heat oil in a pot and sauté the onion and garlic.
Add the ground beef and cook until it changes color.
Add the chili powder and cumin powder and bring out their fragrance.
Add the canned tomatoes and kidney beans, cover, and simmer over low heat for 30 minutes.
Season with salt to finish.