Texas-Style Beef Chili Over Rice
Shelby’s Chili and Rice
Equipment
- Normal Kitchen Utensils
Ingredients
- 3 Lbs Ground Beef You can also sub Pork or Turkey
- 3 C Beef Broth
- 1 C Beer, Water or Additional Broth
- 2 C White Rice
- 1 Large Yellow Onion, Diced
- 1 10 Oz. Can Tomatoes with Green Chilies, Drained
- 1 6 Oz. Can Tomato Paste
- 6 Cloves Garlic, Minced
- 6 Tbsp Chili Powder
- 1 Tbsp Smoked Paprika or Regular Paprika
- 1 Tbsp Ground Cumin
- 1 tsp Mexican Oregano Or Regular Oregano
- 1 tsp Black Pepper
- 1 tsp Salt Plus more to taste
- 1/4-1/2 tsp Cayenne Pepper (Optional)
- 1/4 tsp Cinnamon (Optional)
Instructions
- Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Cook in batches if you have to. You want to be able to spread the meat out in the pan to get some crispy edges.3 Lbs Ground Beef
- Save 2 Tbsp of the beef fat and drain the rest off. Remove the beef from the pot and set aside.
- Return the reserved beef fat to the pot and add the diced onion. Sauté over medium-high heat for 4-5 minutes with a heavy pinch of salt, until the onion is softened. Add the garlic and sauté another 30 seconds.1 Large Yellow Onion, Diced, 1 tsp Salt, 6 Cloves Garlic, Minced
- Stir all the spices in with the onion and garlic and cook another 30 seconds until fragrant, stirring often. The spices will form into a paste.6 Tbsp Chili Powder, 1 Tbsp Smoked Paprika, 1 Tbsp Ground Cumin, 1 tsp Mexican Oregano, 1 tsp Black Pepper, 1/4-1/2 tsp Cayenne Pepper, 1/4 tsp Cinnamon
- Add the tomato paste and the tomatoes and chilies. Stir another minute to combine everything and cook the tomato paste.1 10 Oz. Can Tomatoes with Green Chilies, Drained, 1 6 Oz. Can Tomato Paste
- Return the beef to the pan and stir in the broth and beer.3 C Beef Broth, 1 C Beer, Water or Additional Broth
- Once everything is mixed through, bring to a simmer, cover partially, and simmer gently for at least an hour, stirring occasionally. You can easily simmer this for up to 3 hours, or you can add it to a slow cooker and cook on high for up to 8 hours. Note: keep an eye on the liquid level while simmering. If the chili gets too thick, add a little water.
- 30 minutes before serving, check the thickness of the chili. If it is too thin, take the lid off and let it reduce via steam. If it is too thick, add a little more water.
- Prepare your rice using the package directions (usually add it to 4 C of boiling water, cover and steam on low for 20 minutes).2 C White Rice
- Once the rice is cooked, check the chili one last time for salt and pepper.
- Serve the chili over the rice. You can add whatever toppings you like (ideas in the notes), but Shelby's go-to is with a side of buttered corn.
Notes
Shelby’s Chili and Rice: A Texas-Inspired Bowl Built for Comfort
If my girlfriend, Shelby, had to pick 3 things to eat forever, they would be ground beef, tomato sauce and corn. She would willingly choose that every night anyway. But I wouldn’t – so I like to find creative ways to make her happy, but also not feel like I am constantly eating ground beef, tomato sauce and corn. Through this endeavor, Shelby’s Chili and Rice recipe was born (served with a side of corn). Fortunately, her fourth food pick would be rice.
This chili rice recipe is a spin on Texas chili, which means one important thing right away: no beans. Texas chili, or chili con carne, traditionally skips beans and focuses on beef, chili peppers, and a rich sauce. Shelby also doesn’t like beans, so this rule works perfectly. That said, if you’re a bean person, I won’t judge. You can quietly add a can and call it a personal upgrade.
Instead of cubed chuck, which is traditional in Texas chili, this version uses 3 pounds of ground beef. It cooks faster, clings better to rice, and makes the dish weeknight-friendly. I also add tomato paste and a can of diced green chilies with tomatoes, which gives the sauce a deeper color and a mild tang. Served over white rice, the chili becomes hearty, filling, and perfect for cold weather.
A Brief History of Chili (and Why Rice Makes Sense)
Chili con carne likely originated in Texas in the mid-1800s, with roots in Mexican and Tex-Mex cooking. Chili queens in San Antonio helped popularize it by selling bowls in public plazas. Early versions focused on dried chili peppers, beef, and fat—simple and bold.
Serving chili over rice isn’t traditional in Texas, but it’s a natural progression. In fact, chili rice recipes are popular in Hawaii, where plate lunches often pair rice with saucy, protein-rich dishes. That combination makes chili stretch further and feel even more comforting. It also explains why chili and rice shows up across cultures and regions.
This dish lives somewhere between Texas chili, a chili rice recipe, and even a cousin of Cincinnati chili, depending on how you serve it. Food evolves. This bowl proves it.
Make It Your Own (Because Chili Should Be Flexible)
One of my favorite things about Shelby’s Chili and Rice is how easy it is to tweak. You can top it with cheddar cheese, sour cream, diced peppers, or fresh cilantro and lime. You can swap the beef for ground turkey, pork, or a blend of beef and pork. You can even spoon it over cilantro lime rice if you want extra flavor.
This chili also works beyond the bowl. Use it for chili cheese fries, spoon it into cornbread, or turn it into Frito pie by skipping the rice. With a thinner sauce, it even leans toward Cincinnati chili territory. I have even mixed it into my Two-Ingredient Chili Cheese Dip.
It cooks well on the stove, but it also shines in a slow cooker or multicooker. Like any good chili recipe, it tastes even better the next day.
Shelby’s Chili and Rice isn’t about rules. It’s about comfort, protein, and a bowl that actually fills you up. I hope you enjoy it!
*Food Safety Note:
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.
Consuming undercooked meat, poultry, seafood, or eggs may increase the risk of foodborne illness, especially for children, pregnant women, elderly individuals, and those with weakened immune systems. Use a food thermometer for best accuracy.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.