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Texas-Style Beefy Skillet Chili

There ain’t nothin’ like a hearty, homemade chili—especially when it’s made with premium ground beef from Neyland House Beef. This recipe’s got that rich, smoky flavor we Texans love, and it comes together in one skillet. Perfect for game day, family dinners, or anytime you’re cravin’ comfort food.

📝 Ingredients:

  • 1 lb Neyland House Beef ground beef

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • ½ tsp black pepper

  • ½ tsp salt

  • 1 can (14 oz) fire-roasted diced tomatoes

  • 1 can (8 oz) tomato sauce

  • 1 cup beef broth

  • 1 can (15 oz) pinto beans, drained and rinsed

  • 1 tbsp Worcestershire sauce

  • Optional toppings: shredded cheese, sour cream, diced green onions, jalapeños


🔥 Instructions:

  1. Brown the beef: In a large cast iron skillet or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed.

  2. Add aromatics: Stir in diced onion and garlic; cook 3–4 minutes until softened.

  3. Spice it up: Sprinkle in chili powder, paprika, cumin, black pepper, and salt. Stir well to coat the beef.

  4. Add liquids: Pour in fire-roasted tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.

  5. Simmer: Reduce heat to low, cover, and let simmer 20 minutes, stirring occasionally.

  6. Add beans: Stir in pinto beans and simmer another 10 minutes uncovered, until chili thickens to your liking.

  7. Serve it up: Ladle into bowls and top with shredded cheese, a dollop of sour cream, green onions, and jalapeños if you like it spicy.

Pro Tip: This chili tastes even better the next day—make a big batch and enjoy leftovers over baked potatoes, hot dogs, or tortilla chips!



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