Chili - Texas Style

Smack-It Texas Chili

(Plant based, No fat - Esselstyn - option)


1 tablespoon canola oil or ½ cup vegetable broth (plant based option)
2 pounds lean ground beef (preferably 93/7) or chuck beef, cubed and trimmed or 2 packages Lightlife ground (plant based option)
1 medium diced onion
1 medium diced green pepper
2 teaspoons kosher salt
3 teaspoons black pepper
4 tablespoons chili powder
2 ½ teaspoons ground cumin
2 teaspoons ground oregano
2 tablespoons McCormick’s dehydrated minced onion
3 cloves garlic
2 - 16 oz cans of undrained diced tomatoes
1 - 8 oz can of tomato sauce
2 cans of kidney beans - drained
2 cans Trappey’s pinto beans - drained
4 cups of water
PepperSmack™ pepper paste, coarse pepper or pepper dust (the size of the smack depends on your heat tolerance.)  Also, this can be added after the chili is prepared.
Flour paste or Masa Harina or buckwheat flour (optional)


In a large heavy pot, heat oil or vegetable broth and then add onions and green pepper.  Cook until caramelized.  Add beef and cook evenly or simply add meat substitute.  If using beef, pour off grease and pat with paper towel to remove excess grease. Add all the remaining ingredients.  Simmer the chili for three hours.  Add a little flour paste or Masa Harina if chili is too thin. Add more PepperSmack™ pepper paste and chili powder if you like it additionally spicy.