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My Mom’s Award Winning Chili Recipe

My Mom's Award Winning Chili Recipe
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★★★★★

4.8 from 15 reviews

This award-winning chili recipe from my mom is a hearty, flavorful, and comforting dish packed with ground beef, fire-roasted tomatoes, and a blend of aromatic spices. Slow-cooked to perfection, it delivers a rich, savory taste with just the right balance of heat and sweetness, making it perfect for family dinners or game day gatherings.

Ingredients

Scale

Meat and Vegetables

  • 3 to 4 lbs ground beef (80/20 mix)
  • 1 large yellow onion, finely minced
  • 1 medium yellow onion, diced
  • 2 to 3 garlic cloves, chopped or crushed
  • 2 green peppers, seeded and diced
  • 1 poblano pepper, seeded and diced (optional)

Tomatoes

  • 3 to 4 cans (14.5 oz each) fire-roasted diced tomatoes with juice

Spices and Seasonings

  • 1/3 cup chili powder (plus extra to taste)
  • 1 tablespoon smoked or regular paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili pepper flakes (adjust to taste)
  • 1/2 teaspoon cinnamon (chipotle cinnamon optional)
  • Just under 1 tablespoon sugar
  • Approximately 1/4 teaspoon dried Italian seasoning or oregano
  • Black pepper, to taste

Other

  • Little bit of cooking oil or butter for sautéing

Instructions

  1. Sauté Vegetables: Heat butter or cooking oil in a stock pot, add the minced large onion, diced medium onion, green peppers, poblano peppers (if using), and garlic. Cook until golden brown and softened, about 5-7 minutes.
  2. Cook Ground Beef: Add the ground beef to the pot with the vegetables, breaking it up as it cooks. Cook until browned and fully cooked through. Do not drain the meat; let it cook in its drippings. Once cooked, skim off excess fat from the top or drain if preferred.
  3. Add Spices: Stir in garlic salt, black pepper, paprika, cinnamon, chili powder, Italian seasoning, chili flakes, and sugar. Sauté everything together for 1-2 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
  4. Add Tomatoes and Simmer: Pour in the cans of fire-roasted diced tomatoes with their juice. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for 2 to 3 hours, stirring occasionally. For a crock pot, transfer everything after this step and cook on low for 6 to 8 hours.
  5. Break Down Tomatoes (Optional): During cooking, use a meat chopper or spoon to break up the tomatoes further for a thicker consistency, leaving some chunks if desired.
  6. Final Touches: When cooking is complete, skim off any excess fat with a ladle if desired. The chili can be served immediately or refrigerated overnight to thicken and develop more flavor. Reheat before serving.
  7. Optional Add-Ins: Add a can of kidney beans (undrained) or black beans (rinsed and slightly drained) when adding the tomatoes if you want more texture and protein.
  8. Storage: Chili freezes well. Store in airtight containers for up to 3 months.

Notes

  • Using both finely minced and diced onions adds layers of texture and flavor to the chili.
  • Do not drain the beef after cooking to retain flavor; skim fat at the end if desired.
  • Adjust chili powder and flakes according to your heat preference.
  • The sugar balances the acidity from the tomatoes.
  • Slow cooking enhances the depth of flavor; patience is key.
  • The chili thickens as it cools; refrigerating overnight improves taste and texture.
  • Feel free to substitute poblano pepper if unavailable or omit entirely.
  • Add beans if you prefer a chili with beans, but this recipe is flexible either way.

Nutrition

Keywords: chili recipe, ground beef chili, fire roasted tomatoes, slow cooked chili, award winning chili, comfort food

Find it online: https://kitchenbyrita.com/my-moms-award-winning-chili-recipe/