Mom'S Best Chili
A hearty, flavorful chili with ground beef, beans, and spices, perfect for comforting family dinners or casual gatherings with a touch of heat and richness.
Ingredients
Instructions
- Cook ground beef, chopped onion, and chopped green bell pepper in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain excess fat.
- Add chili beans, diced tomatoes with juice, water, chili powder, garlic powder, cumin, salt, and pepper to the Dutch oven.
- Bring the mixture to a boil; reduce heat and simmer for at least 1.5 hours to develop flavors.
- Ladle into individual bowls and top with shredded cheese if desired.
Tips & Substitutions
For a richer flavor, try adding a splash of Worcestershire sauce or a dash of hot sauce while simmering. If you prefer a vegetarian option, substitute the ground beef with textured vegetable protein or lentils. You can also use different beans such as black beans or pinto beans in place of chili beans. Adjust the chili powder to your heat preference, and consider incorporating bell peppers for added sweetness.
Serving Suggestions
Serve this chili with warm cornbread or over a bed of rice for a hearty meal. Top with shredded cheese, sour cream, or avocado for added richness. It pairs beautifully with 'Tallerine' for a satisfying dinner. For a complete experience, consider offering a side salad or tortilla chips for crunch.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Best Chili contains roughly 409 calories, with 18g protein, 51g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (103% of the Daily Value), and calcium (58% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 680mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef, onion, and bell pepper first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours for delicious results.
How can I make this chili spicier?
To increase the heat, add diced jalapeños or a few dashes of hot sauce during cooking. You can also experiment with spicy chili powders or add crushed red pepper flakes to suit your taste. Start with a small amount and adjust as needed.
Is it possible to freeze this chili?
Absolutely! This chili freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).