Smokin' Texas Chili

Smokin' Texas Chili

Campbell's Kitchen 0

"Your favorite chunky salsa kicks up the flavor and the heat in this beef and bean Texas chili."

Ingredients 2 h {{adjustedServings}} servings 296 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
  2. Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
  3. Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
  4. Sprinkle with the cilantro, if desired.
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Reviews 4

  1. 5 Ratings


This chili has definitely been a favorite everytime that I have made it. However, there are a couple of things that I do a little differently. In addition to the onion and minced garlic, I also chop up one whole jalepeno (seeds and all as my family likes the spice) and saute it. Instead of using 3 cups of salsa, I use 2 cups and replace the third with a can of condensed tomato soup. And lastly, I use beef broth in place of the 1/2 cup of water. It never fails to be completely delicious.


This was a great chili recipe. Pretty spicy, that was one of the things that made it great. I will add extra beans and steak next time. Otherwise it was perfect.

As a Texas native, I have to admit that the kidney beans aren't real authentic. Pinto beans give it a real Texas flair. Spices were perfect!