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mom's chili

(2 ratings)
Recipe by
Anytown, WI

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 ratings)
cook time 2 Hr

Ingredients For mom's chili

  • 12 oz
    chopped onion
  • 12 oz
    chopped green bell pepper
  • 5
    celery stalks, chopped
  • 1 Tbsp
  • 1 Tbsp
    ground black pepper
  • 3 Tbsp
    chili powder*
  • 1 can
    (29 oz) tomato puree
  • 1 can
    (6 oz) tomato paste
  • 2 lb
    ground beef
  • 2 can
    (15 oz each) dark kidney beans
  • 1 can
    (40 oz) hot chili beans
  • 1/2 box
    ready cut spaghetti, cooked (optional)
  • 2 c
    water (approximately)

How To Make mom's chili

  • 1
    In 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.
  • 2
    Once 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.
  • 3
    In 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.
  • 4
    Drain & 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!

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