My Mom's Best Chili
Cozy up with a bowl of “My Mom’s Best Chili,” a hearty and flavorful family classic that’s perfect for any occasion. This crowd-pleasing chili recipe features tender, browned ground beef simmered with wholesome ingredients like diced tomatoes, kidney and black beans, and a savory blend of chili spices, including smoky paprika and a hint of optional cayenne for a customizable kick. Sautéed onions, green bell peppers, and garlic add irresistible depth, while a touch of beef broth enhances the rich, saucy base. Ready in just over an hour, this comforting dish is easy to prepare and perfect for meal prep or feeding a hungry crowd. Serve it hot with toppings like sour cream, shredded cheddar cheese, and green onions for a meal that’s as versatile as it is delicious. Whether you're hosting game day or craving a cozy weeknight dinner, this homemade chili will warm your soul and satisfy every appetite!
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Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper (optional, for heat)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0 sour cream (optional, for garnish)
- 0 shredded cheddar cheese (optional, for garnish)
- 0 chopped green onions (optional, for garnish)
Directions
Step 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 2
Add the olive oil and ground beef to the pot. Cook until the beef is browned and fully cooked, breaking it up into crumbles with a wooden spoon as it cooks. Drain excess grease and set aside the beef.
Step 3
In the same pot, add the diced onion, green bell pepper, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 4
Return the cooked beef to the pot. Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
Step 5
Add the chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine all the ingredients.
Step 6
Bring the chili to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and let the chili simmer for 45 minutes, stirring occasionally.
Step 7
Taste and adjust seasoning if needed. If you prefer a thicker chili, uncover the pot during the last 15 minutes of cooking to allow some of the liquid to evaporate.
Step 8
Serve hot with your favorite garnishes such as sour cream, shredded cheddar cheese, or chopped green onions. Enjoy!
Nutrition Facts
| Serving size | (3640.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3698.4 |
| Total Fat 210.6g | 0% |
| Saturated Fat 79.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 647.1mg | 0% |
| Sodium 9457.1mg | 0% |
| Total Carbohydrate 247.0g | 0% |
| Dietary Fiber 75.0g | 0% |
| Total Sugars 57.1g | |
| Protein 227.0g | 0% |
| Vitamin D 6IU | 0% |
| Calcium 971.9mg | 0% |
| Iron 44.4mg | 0% |
| Potassium 8305.9mg | 0% |
Source of Calories