Spicy Texas Beef & Bean Chili
It's a chilly Texas morning, and a busy professional is packing lunch. The Geedel vegetable chopper quickly dices beef and veggies, keeping hands clean and saving time. The resulting chili is thick and spicy, transported easily in a heat-resistant container. After a quick reheat, it's still warm and hearty — tender beef and creamy beans deliver the bold, satisfying flavor that's perfect to fight off the cold.
Ingredients
- 150g beef chuck (cut into small cubes)
- 1 can red kidney beans (drained, about 200g)
- 1 tomato (diced)
- ¼ onion (diced)
- 1 jalapeño (seeded, sliced into rings)
- 2 garlic cloves (minced)
- 300ml beef broth
- 1 tsp chili powder
- ½ tsp cumin powder
- ½ tsp salt
- 1 tbsp olive oil
- 5g fresh cilantro (chopped, for garnish)
Instructions
1. Dice Beef & Vegetables
Cut the beef chuck into strips, then use the "dicing" setting of a ChopZilla-style manual chopper. Press gently 2 times to get even 1cm cubes—this preserves juiciness. Dice the tomato with a food dicer chopper to retain its juices for a richer chili. Finely chop the onion with an onion chopper (no tears!), and prepare the minced garlic and sliced jalapeño.
2. Sear Beef & Simmer Chili
Heat olive oil in a skillet over medium heat. Add the beef and cook for 3 minutes until browned (slightly pink inside is okay). Add onion and garlic, sauté for 1 minute until fragrant. Stir in tomato, kidney beans, chili powder, and cumin. Cook for 2 minutes until tomatoes soften. Pour in the beef broth, bring to a boil, then reduce heat and simmer for 20 minutes until the chili thickens and the beef is tender. Season with salt.
3. Packing for Lunch
Transfer the chili to an insulated container. Top with cilantro and extra jalapeño rings for more heat. When reheating, leave the lid slightly ajar to prevent spills. Serve with cornbread croutons (diced using a vegetable slicer and chopper)—just add them right before eating to keep them crisp. It's a filling, warming meal that fits a busy Texan lunch routine.
Conclusion
For Texans who spice up their chili to stay warm, the Geedel vegetable chopper ensures even dicing and perfect texture. It quickly preps staples like kidney beans and jalapeños—ready in just 20 minutes. Use a manual chopper for cornbread croutons and an onion chopper for tear-free prep. These tools aren't extras; they're essentials for a hot, hearty lunch that stands up to the Texas cold.
