Apple Dump Cake

An easy Apple Dump cake recipe with fresh apples, cake mix, and butter. Just dump, bake, and enjoy warm with ice cream!

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Everything is bigger and bolder in Texas, and this easy, budget-friendly Texas Chili is no exception. Grab your cowboy hat, kick up your boots, and cozy up with a bowl of pure, smoky flavor. I gave this recipe a Budget Bytes twist to keep it easy on your wallet, but don’t worry, there are NO beans here! This version leans on simple, affordable ingredients like jalapeños, chipotles, a mix of spices, and a pinch of cocoa powder for depth, while still giving you those bold chili-forward flavors people love. I also use ground beef to keep things quick on busy nights, and it still turns out hearty and rich. Think of this recipe as a budget-friendly shortcut with plenty of Texas spirit!

Overhead view of a bowl of Texas chili topped with shredded cheese and jalapeno slices with a spoon taking some.

Budget-friendly Texas Chili Recipe

Texas chili is typically made with chunks of beef (though some recipes use ground beef) and a base made from dried chiles. The addition of tomatoes is up for debate depending on who you ask, but one thing is for sure: unlike the classic chili most of us know, Texas chili never contains beans. You can serve them on the side, but they don’t get cooked in the pot!

The recipe I’m sharing here isn’t technically traditional, but it still brings the deep, savory chili flavor you expect from a bowl of Texas-style chili. I use canned chipotles, fresh jalapeño, and a handful of spices like chili powder and cinnamon to emulate those rich flavors without the extra cost or time. I also use ground beef because it cooks fast and is cheaper than chuck or stew meat, but feel free to have fun with this recipe and really lean into the Texas flair as desired! My best friend, Tucker, was born and raised in Texas and approved of this budget-conscious twist, so I know you’ll enjoy it, too.

Texas chili is typically made with chuck roast, brisket, or stew beef. I chose ground beef instead to keep costs low (which is what we’re all about here at Budget Bytes!) If you choose another cut of beef, you may need to cook it longer.
I seasoned this recipe for Texas-style chili with chili powder, paprika, cumin, dried oregano, cocoa, brown sugar, and cinnamon. Other Texas chili recipes can include garlic powder, cayenne, hot sauce, Worcestershire sauce, bay leaves, and/or coriander. Feel free to season as desired and make it as spicy as you want!
If you really want a Texas twist, I know some recipes deglaze the pot with beer or coffee. Add it after the spices and reduce until it’s almost cooked out.
Some traditional recipes also add masa harina at the end to help thicken this bean-free chili. Whisk the masa with some hot water to create a slurry if you want to try this, so it doesn’t clump in the pot.
To add a little brightness, add a fresh squeeze of lime juice or a splash of vinegar at the end.
Don’t have any ground beef? Feel free to try this recipe with ground chicken, ground pork, or ground turkey, too! These choices might not be traditional, but they’ll still taste delicious if it’s what you’ve got to hand.
Add your favorite toppings! I went with shredded cheddar, diced onion, cilantro, and sliced jalapeños in the photos here. Sour cream, different cheeses, avocado, lime, corn chips, or cooked bacon are also great toppings.

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Texas Chili

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A bold, budget-friendly Texas Chili recipe made with ground beef, chipotles, and warm spices for rich, smoky flavor without the beans.

Course Main Course

Cuisine American

Total Cost $9.14 recipe / $2.29 serving

Prep Time 15

Cook Time 45

Total Time 1

Servings servings (1¼ cup each)

Calories 366kcal

Author Melissa Nolan

Equipment

Large Pot or Dutch Oven

Ingredients

1 lb. ground beef $5.94*
½ tsp salt $0.02
½ tsp black pepper freshly cracked, $0.08
1 onion small dice, (265g, 2 cups) $0.72
1 jalapeño deseeded, small dice (30g, 2 Tbsp) $0.11
3 garlic cloves minced (9g, 1 heaping Tbsp) $0.18
2 Tbsp tomato paste $0.14
½ Tbsp chili powder $0.05**
½ Tbsp paprika $0.06
½ tsp ground cumin $0.02
½ tsp dried oregano $0.06
¼ tsp unsweetened cocoa powder $0.05
1 tsp brown sugar $0.01
¼ tsp ground cinnamon $0.01
2 chipotle pepper in adobo sauce finely chopped, (50g) $0.41
14.5 oz. can petite diced tomatoes in juice, $0.96
2 cups beef broth $0.32***

Instructions

Gather and prepare all ingredients.
Heat a large pot over medium heat. Once hot, add the ground beef and season with salt and pepper. Cook the beef for 5 minutes, breaking it up as it cooks.
Once browned, remove the ground beef using a slotted spoon, leaving the grease in the pot. Set it aside.
Next, add the onions, jalapeño, and garlic, and cook for 5 minutes until softened, stirring occasionally.
Add the tomato paste and cook for 4 minutes, stirring occasionally.
Sprinkle in the chili powder, paprika, cumin, oregano, cocoa, brown sugar, and cinnamon. Cook for 1 minute.
Add the beef and any drippings back to the pot. Add the chipotle peppers, diced tomatoes with juices, and beef broth. Bring to a simmer. Once the soup is at a simmer, continue cooking for 30 minutes, stirring occasionally.
Once the chili has thickened, garnish with your favorite toppings and enjoy.

See how we calculate recipe costs here.

Notes

*Traditionally, Texas chili is made with chuck roast, brisket, or stew beef. I chose ground beef (27/73) for the price. If you already have chuck, brisket or stew beef to hand or have room in your budget, go ahead and use it instead! Dice the meat into evenly sized 1/2-inch cubes, then follow the recipe as written (brown the beef, remove from the pan, then add it back in step 7). Simmer until tender and cooked through, which may take longer than 30 minutes.

**Chili powder is a mild blend of chilies and other spices used to season chili. You can also use our homemade chili seasoning in place of store-bought chili powder.

***I like to use Better Than Bouillon to make broths to keep costs low.

Nutrition

how to make Texas Chili step-by-step photos

Gather all of your ingredients.

Brown the beef: Warm a large pot over medium heat. When it’s hot, add 1 lb. ground beef and season with ½ tsp salt and ½ tsp pepper, then cook for about 5 minutes, breaking it apart as it browns.

A spoon removing browned ground beef from a pot.

Once the beef is browned, scoop it out with a slotted spoon, leaving the grease behind, and set it aside.

Onions, garlic and diced jalapeno in a pot.

Sauté the aromatics: Add 1 diced onion, 1 diced jalapeño, and 3 minced garlic cloves to the pot. Cook for about 5 minutes, stirring occasionally, until they soften.

Tomato paste added to sauteed onions and jalapenos in a pot.

Now stir in 2 Tbsp tomato paste and let it cook for about 4 minutes, giving it an occasional stir.

Seasonings added to tomato paste and onions in a pot to make Texas chili.

Add the seasonings: Add ½ Tbsp chili powder, ½ Tbsp paprika, ½ tsp cumin, ½ tsp oregano, ¼ tsp unsweetened cocoa powder, 1 tsp brown sugar, and ¼ tsp cinnamon. Cook for 1 minute to bloom the spices (doing this allows their flavors to deepen and become more aromatic).

Diced tomatoes, browned ground beef and beef stock added to a pot of sauteed onions.

Make the chili: Now return the browned beef and any drippings to the pot. Pour in 2 finely chopped chipotle peppers, 14.5 oz. can petite diced tomatoes, and 2 cups beef broth, and bring everything to a simmer. Once it’s simmering, let it cook for 30 minutes, stirring occasionally.

Serve: When your homemade Texas style chili has thickened, add your favorite toppings and dig in!

Overhead view of a bowl of Texas chili topped with shredded cheese and jalapeno slices.

Serving Suggestions

I love serving my easy Texas chili recipe with a warm slice of cornbread. But if I want something a little more filling, I’ll spoon it over a baked potato or pair it with a side of Spanish rice. It turns a cozy bowl of this chili into a full meal without much extra effort (my favorite kind of meals!)

Storage & Reheating

Once the chili has cooled, I pour it into an airtight container and keep it in the fridge for up to 3-4 days. It actually tastes even better the next day after the flavors have had time to mingle. Reheat it in the microwave or gently on the stovetop. When I reheat it, I sometimes add a bit of water or broth if it’s thickened too much. It also freezes beautifully for up to 4 months. Let it thaw in the fridge overnight before reheating for the best results.

Side view of a plate of Cincinnati chili with shredded cheese and diced onions.

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Overhead view of a bowl full of chili with toppings.

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The post Texas Chili appeared first on Budget Bytes.

Budget-friendly Texas Chili Recipe

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