Mom’s Chili – Hearty, Classic, and Full of Flavor

Mom’s Chili is the kind of timeless, soul-warming recipe that instantly takes you back to cozy nights at home. It’s rich, savory, and packed with tender ground beef, beans, tomatoes, and just the right blend of spices. This is the chili that fills your kitchen with comforting aromas, simmers low and slow, and tastes even better the next day.

Every family has their own version, but this one sticks to the basics—no gimmicks, just tried-and-true flavor. Whether you’re ladling it into a bowl on a chilly evening, loading it onto baked potatoes, or using it for a game day chili bar, Mom’s Chili is a dependable favorite that brings everyone to the table.

Ingredients Overview

This chili keeps it simple and classic, using pantry staples that are both budget-friendly and flavorful. Each ingredient serves a purpose—no fluff, just flavor.

Core Ingredients:

• Ground Beef: The base of the chili. Use 80/20 for a nice balance of flavor and fat. Leaner beef works too, especially if you’re looking to lighten things up.

• Yellow Onion: Adds depth and sweetness as it cooks down with the beef. Dice it small for even cooking.

• Garlic: Freshly minced for bold, savory flavor that builds the aromatic base.

• Crushed Tomatoes: Brings body and richness to the chili. Canned crushed tomatoes or tomato puree both work.

• Tomato Paste: Intensifies the tomato flavor and thickens the chili.

• Beans: A mix of kidney beans and pinto beans creates texture and heartiness. Use canned (drained and rinsed) or pre-cooked from dry.

• Beef Broth: Loosens the chili while adding savory depth. Water can be used in a pinch, but broth is better.

• Spices:

  • Chili Powder – the key spice blend

  • Ground Cumin – warm, earthy background

  • Smoked Paprika – adds subtle smokiness

  • Oregano – balances the richness

  • Salt and Black Pepper – season to taste

  • Optional: Cayenne or Red Pepper Flakes – for heat

Optional Additions:

• Bell Pepper: Diced and sautéed with the onions, adds sweetness and color.

• Worcestershire Sauce: Adds umami depth and complexity.

• A dash of sugar: Balances acidity in tomatoes—optional but useful.

Ingredient Tips

• Beans: Adjust to your preference. Black beans, navy beans, or no beans at all—make it your own.

• Tomatoes: Fire-roasted tomatoes add an extra layer of flavor.

• Ground Turkey or Chicken: For a leaner alternative to beef, with slightly different flavor.

Step-by-Step Instructions

This chili is made on the stovetop, but you can easily adapt it for slow cooker or pressure cooker use.

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add diced onion and cook 4–5 minutes until softened.

Stir in garlic and cook for 1 more minute until fragrant.

2. Brown the Beef

Add ground beef to the pot. Break it apart with a spoon and cook until fully browned, about 7–10 minutes. Drain excess fat if needed.

Season with a pinch of salt and pepper as it cooks.

3. Add Tomato Base and Spices

Stir in tomato paste and cook for 1 minute to caramelize slightly.

Add crushed tomatoes, beans, broth, and all spices (chili powder, cumin, paprika, oregano, and optional cayenne). Stir to combine.

Add Worcestershire and sugar if using.

4. Simmer Low and Slow

Bring chili to a gentle boil, then reduce heat to low.

Cover partially and let simmer for 30–60 minutes, stirring occasionally. The longer it simmers, the deeper the flavor.

Taste and adjust seasoning with salt, pepper, or additional chili powder.

5. Serve and Garnish

Spoon into bowls and top with shredded cheddar, sour cream, chopped green onions, or jalapeños. Cornbread or crackers on the side make it a meal.

Tips, Variations & Substitutions

• Slow Cooker Method: Brown beef and onions first, then add everything to the slow cooker. Cook on low 6–8 hours or high 3–4 hours.

• Instant Pot Version: Use sauté function to brown the meat and aromatics. Add remaining ingredients, seal, and cook on high pressure for 15 minutes. Natural release for 10 minutes.

• Vegetarian Option: Omit meat and double the beans. Add corn and diced sweet potato or mushrooms for texture.

• Low-Carb Version: Skip the beans entirely. Add chopped zucchini, mushrooms, or cauliflower to bulk it up.

• Spicy Version: Add chopped chipotle in adobo, jalapeños, or hot sauce.

• Sweeter Flavor: Use a small amount of brown sugar or molasses to balance acidity.

Serving Ideas & Occasions

Mom’s Chili is endlessly versatile. Serve it in a big bowl, over baked potatoes, or as part of a chili bar for gatherings.

Serve with:

• Skillet cornbread or crusty rolls

• Baked potatoes or sweet potatoes

• Over rice or macaroni (chili mac!)

• Tortilla chips and avocado for a Tex-Mex vibe

Great for:

• Game day

• Family dinners

• Potlucks

• Cold-weather meal prep

• Sunday cooking with leftovers for the week

Leftovers get even better after a day in the fridge.

Nutritional & Health Notes

This chili is hearty but can be tailored for a range of dietary preferences.

• High protein from beef and beans keeps you full.

• Fiber-rich thanks to beans and tomatoes.

• Lower calorie if made with ground turkey or trimmed beef.

• Low-sugar—adjust sweetness only if needed.

• Gluten-free naturally (double-check broth and seasoning mixes).

To lighten it up, use lean meat, skip cheese, and serve with salad or veggie sides.

FAQs

Q1: Can I freeze leftover chili?

Absolutely! Chili freezes beautifully. Cool completely, portion into containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

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Q2: What kind of beans are best for chili?

Kidney beans and pinto beans are the classic combo. You can also use black beans or cannellini beans depending on your taste.

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Q3: Can I make chili without tomatoes?

Yes, though it changes the flavor. Use more broth, extra spices, and add sautéed veggies like mushrooms for body. Tomato-free chili is sometimes called “white chili” when made with chicken and white beans.

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Q4: How do I thicken my chili?

Let it simmer uncovered to reduce liquid. Or, mash a few beans in the pot to naturally thicken. You can also add a spoonful of cornmeal or masa harina.

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Q5: Is chili better the next day?

Yes. The flavors deepen and meld overnight. Store in the fridge and reheat gently for an even tastier bowl.

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Q6: Can I double the recipe?

Easily. Just make sure your pot is large enough. Chili keeps well and is ideal for feeding a crowd or stocking the freezer.

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Q7: How spicy is this chili?

Mild to medium by default. Add more chili powder, cayenne, or hot sauce to boost the heat. Taste as you go so you can control the spice level.

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