Chili is one of those dishes that you could ask 1 million people what their recipe is and you would probably get 1 million different answers! If you ask me what my recipe is, you might get 10-12. I make it a tad bit different each time I make it.
That being said, I do have one tried and true recipe that I tend to go back to and it is this one right here. Full of flavor. A little bit of spiciness and little bit of sweetness. It is the perfect dish for the cold winter nights that we have here in Illinois!
As for the nationwide debate as to whether beans belong in chili….well that is a personal preference and you can add them in or leave them out. Either way, you will have a bowl of comfort and deliciousness when it’s all said and done!
Ingredients Needed for Mom’s Chili:
The best tip I can give you when preparing any dish is to have everything prepped and ready to go before you even start cooking. This not only streamlines the process, but also makes clean-up a lot easier!
For this recipe you will start by browning 2 lbs of ground chuck (or whatever type of ground meat you prefer). Along with 1 diced onion, 1 diced green bell pepper, 1 diced jalapeno (optional) and 6-7 minced garlic cloves.
You will then add in your spices, which will be listed in the recipe below.
I will not lie, I do use the premade chili seasoning packets at times, but I prefer making my own. Either way, just make sure to use 2 packets if using 2 lbs of meat.
Get those spices mixed in really well.
When I made this recipe I only had beef bouillon so I used 4 tsps of that and 4 cups of water. If you have the premade beef broth, that is perfectly fine to use!
Once you have the broth mixed in, add a 4 oz can of tomato paste.
Add a 28 oz can of diced tomatoes. I usually prefer the fire-roasted, but I made do with what I had and it was still delicious!
Next you will add a 10 oz can of Rotel. I am using the hot, but they sell a variety of flavors and spice levels. Use whatever suits your tastes.
And lastly, add in (2) 15 oz cans of chili beans. You can add more or less or none at all depending on your preference!
Reduce the heat to low and let it simmer for at least 2 hours, stirring occasionally. Once it is finished, allow it to sit off the heat for about 10 minutes to thicken up some.
Toppings:
When I make chili for a party, I like to set out a wide array of toppings. This batch was just for my family so I kept it simple.
The Best Chili
Ingredients
- 2 lbs Ground chuck, or any type of ground meat you prefer
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 1 Jalapeno, Diced this is optional
- 6-7 Garlic Cloves, minced
- 4 Cups Beef Broth
- 4 oz Can of Tomato Paste
- 28 oz Can of Diced Tomatoes
- 10 oz Can of Rotel any flavor
- (2) 15 oz Cans of Chili Beans
Seasonings
- 4 tbs Chili Powder
- 2 tsp Smoked Paprika
- 1 tbs Cumin
- 2 tsp Black Pepper
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Oregano
- 1 tsp Salt
- 1 tbs Brown Sugar
Instructions
- In a large pot, brown the ground chuck with the onion, peppers, and garlic.
- Once the meat is cooked, add in all of the seasonings and mix well.
- Stir in the beef broth and give it another good mix.
- Add the remaining ingredients and stir together really well.
- Turn the heat to low, put the lid on and let it simmer for at least 2 hours.
- Once it is finished, let it sit off of the heat for about 10 minutes to thicken up slightly.
- Serve with your favorite toppings and enjoy!
John Connolly
I made this chili over the weekend and followed the recipe exactly, with one exception. I am a believer in cooking the onion and veggies separate from the meat. I want to drain the grease from the meat, and if the veggies are with the meat, I fear that I will lose some flavor from draining the veggie juice. But anyway, the chili came out perfectly, although I only simmered it for an hour as opposed to the two hours recommended. I use some exotic chili powder from Texas, which I am convinced adds to the flavor.
cwilken
Thank you John! I am so glad you liked it and it sounds delicious! I am very interested in this exotic chili powder though! Please tell me more!