It's official: fall is here in Texas, and we are finally seeing temperatures dip into the 70s. For anyone who lives here, you know that's a signal to finally turn down the AC and start thinking about warm, comforting food. For us, that means it is officially the beginning of soup season, and nothing hits quite like a bowl of chili. It’s got the perfect combination of spice, warmth, and substance—the kind of meal that wraps you up on a crisp evening.

Chili is, without question, one of my favorite dishes to cook. It's incredibly satisfying. Now, let's talk about the elephant in the bowl: beans. I know the rules—a true Texas Red chili has no beans. But this recipe includes them, and that's fine by me. I like a few other varieties as well (including white chicken chili, Texas Red chili, and more), but this reminds me of the chili I got used to growing up, and for me, the beans are what make it truly filling and substantial. It’s a comfort food from my past, built to be a complete meal that sticks with you. So while it is most definitely not "Texas" chili, it’s still pretty good.

The entire process starts with a solid foundation, and here, that means the ground beef. You need to brown it properly in a large, deep skillet over medium-high heat. This isn't just about cooking the meat; it’s about building the initial layer of flavor. Getting a good, even brown sets the stage for everything else. Once the beef is cooked, you drain and crumble it, letting it rest on paper towels. I also find that pushing the beef to one side and using tongs to soak up excessive grease with a paper towel also works as well with less moving all the meat around. Removing that excess grease is crucial—it keeps the chili from being oily and helps the final texture remain rich and thick, not watery.

Once the beef is ready, you introduce all the other components. Everything goes into a large kettle—the chopped onion, celery, diced tomatoes, tomato sauce, the seeded and diced jalapeno, the drained and rinsed beans, and all those spices. The spices are what give this chili its distinct character: a mix including chili powder, cumin, garlic powder, and a dash of cayenne for that underlying heat. Bringing the whole pot to a boil is just the setup. Even as it starts cooking, it will look like a watery mixup of ingredients and not a cohesive chili, even after a few stirs. The real work happens next.

The most important part of this recipe in my opinion is the long simmer time. After the initial boil, you reduce the heat and let it simmer for a solid one to one-and-a-half hours. This is where patience pays off. Simmering is not just slow cooking; it's flavor alchemy. It allows the individual notes from the tomatoes and the spices to fully melt together and deepen. The liquid reduces slightly, thickening the chili and concentrating the savory flavors. You must stir it every 15 minutes to prevent sticking and ensure all those great seasonings are evenly distributed. Resist the urge to rush this part; that deep, cohesive, and robust flavor is the reward for the wait.

A proper simmer ensures the final dish tastes unified, not like a collection of separate ingredients. The spices fully bloom, the savory beef integrates with the tomato base, and you end up with that quintessential, rich chili texture and flavor. It’s the difference between a quick soup and a true, slow-cooked chili.

When it's ready, the final flourish is up to you. I’m not a purist when it comes to toppings: a handful of shredded cheddar cheese, a dollop of sour cream for a cool contrast, and sometimes a few pickled jalapenos for an extra bright kick, but whatever you like works for you. And you might want some saltines, but I also like using Cheez-Its or cooking up some corn bread to crumble over the top.

This chili is the perfect meal to celebrate the cooling weather. It’s a substantial, flavorful, and deeply satisfying dish that proves some of the best food is made slowly, with time and care.

Cameron's Kickstarted Chili

Prep Time: 10 mins | Cook Time: 90 mins | Yield: 8 servings

Print Recipe

Ingredients

• 2 pounds lean ground beef

• 3 (15 oz) cans diced tomatoes

• 1 (29 oz) can tomato sauce

• 1 onion, coarsely chopped

• 1/2 cup chopped celery

• 1/4 cup chili powder

• 2 teaspoons ground cumin

• 1 1/2 teaspoons garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon white sugar

• 1/4 teaspoon ground cayenne pepper

• 1 can red beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 jalapeno, seeded and diced

Instructions

1. Cook ground beef in a large, deep skillet over medium-high heat until evenly brown. Drain, crumble, and set aside. Allow to rest on paper towels to absorb excess grease or use tongs and a paper towel to soak the excess grease and remove.
2. Add beef and all remaining ingredients to a large kettle, bring to a boil.
3. Reduce heat to medium-low and simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Notes

Top with whatever you like, but I really like shredded cheddar cheese, diced onions, pickled jalapenos, corn bread, and crackers or Cheez-Its. But you can also go crazy. Try bacon, sausage, queso, shredded white cheeses, crushed tortilla chips, or whatever you like. Or just eat the chili, it's that good.