Mom's Chili



This is a nod to my mom. She has been making this chili since I was a little girl. It's a pretty simple, fairly quick & tasty recipe.
My favorite variation is to add cooked, cut spaghetti at the end (spaghetti noodles that come already pre-cut to the size of macaroni).

★★★★★ 2 votes
2 Hr


12 oz
chopped onion
12 oz
chopped green bell pepper
celery stalks, chopped
1 Tbsp
1 Tbsp
ground black pepper
3 Tbsp
chili powder*
1 can(s)
(29 oz) tomato puree
1 can(s)
(6 oz) tomato paste
2 lb
ground beef
2 can(s)
(15 oz each) dark kidney beans
1 can(s)
(40 oz) hot chili beans
1/2 box
ready cut spaghetti, cooked (optional)
2 c
water (approximately)

How to Make Mom's Chili


  • 1In a large Dutch oven or stock pot (5 or 6 qt size), add the water to about 1/4 full (you may need a little more than 2 cups). Add the salt, pepper and chili powder. Add the onion, green bell pepper and celery. Start cooking over MEDIUM heat and bring to a boil.
  • 2Once it comes to a boil, add the tomato paste & tomato puree; continue to cook at MEDIUM-LOW heat until it starts to boil again (approx. 45 min - 1 hour). Turn the heat down to LOW.
    *At this time, taste to make sure you have enough salt & chili powder. Add more if needed.
  • 3In a separate skillet, cook the ground beef; drain. Add the chopped ground beef to the tomato mixture and continue to cook over LOW heat for 1/2 hour.
  • 4Drain & rinse the kidney beans; add to the pot. Add the chili beans; stir, and cook for an additional 15 minutes. If needed, you can add additional water at this time. Also, if adding the cut spaghetti, put it in now; stir. Enjoy!

Printable Recipe Card

About Mom's Chili

Course/Dish: Other Main Dishes, Chili