Hearty & Satisfying Texas Hash: Chili’s Little Cousin

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Recipe by Shannon Salas

Since it is winter time, and cooler temperatures call for warmer dishes, a good pot of Texas Chili’s little cousin, Texas Hash, will do the trick! A delicious, one-pot meal that’s hearty and will heat you up on a cool day, this hash recipe will go great with a side of corn bread and a crisp green salad. It cooks up nicely in a skillet, takes approximately thirty minutes to make, and is quite filling. Another great thing about this dish is that you can adjust the seasoning or do an ingredient change-up to suit your taste preferences. It makes a great winter meal, that satisfies your cravings for something hot and delicious!

Texas Hash

Texas Hash


  • 1 lb ground beef
  • 1 onion, chopped
  • 2 tsp garlic, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño or habanero pepper, chopped (optional)
  • 1 cup uncooked white rice
  • 2 cups water
  • 2 (14.5 oz) cans of diced tomatoes
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper


Brown the beef, onion, bell pepper, hot peppers (if you prefer a little oomph), and garlic in a skillet over medium heat, until the beef is browned and the onions are translucent. Drain off the fat, then add the uncooked rice, water, tomatoes, chili powder, cumin, paprika, salt, and pepper. Bring this mix to a boil, then reduce the heat and simmer for twenty minutes, stirring occasionally until the rice is cooked. Serve with a side of warm, delicious cornbread.

*This recipe for Texas Hash first appeared on