Mom'S Greatest Chili
A hearty, flavorful chili featuring ground beef, pinto beans, and rich tomato sauce, perfect for cold nights and family gatherings craving comfort food.
Ingredients
Instructions
- Cook pinto beans all day on low heat.
- Season with salt pork. After pinto beans are done, brown the ground beef.
- Drain excess fat from the meat.
- Add chopped onion; cook until tender.
- Add chili powder. Stir well.
- Add the ground beef mixture to the pinto beans and then add the large can of tomato sauce.
- Simmer on low heat for about 1 1/2 hours, stirring occasionally.
- Serve with cheese and crackers on a cold night.
Tips & Substitutions
For a richer flavor, consider adding diced bell peppers or jalapeños to your chili. If you prefer a vegetarian option, substitute ground beef with lentils or mushrooms. Adjust the chili powder according to your heat preference; a mix of mild and hot varieties can add depth. If you have leftover pinto beans, they can be used in other dishes like Beef-Stuffed Cabbage or Quick Barbecue Beef Bake.
Serving Suggestions
Serve your chili hot, topped with shredded cheese and accompanied by crackers or cornbread for a comforting meal. A side of sour cream can enhance the flavors, and diced green onions add freshness. For a complete meal, consider pairing it with a simple salad or serving it alongside Biscuit Barbecue for a hearty feast.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, place it in a freezer-safe container, leaving space for expansion, and it can last for up to 3 months. To reheat, thaw overnight in the fridge, then heat on the stove over medium heat, stirring occasionally until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Greatest Chili contains roughly 116 calories, with 7g protein, 9g carbohydrates, and 7g fat. It is an excellent source of vitamin A (25% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and protein. It also contributes 6g of dietary fiber toward your daily target.
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 adapt this recipe for a slow cooker. Brown the ground beef and onions first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a deliciously tender chili.
What can I use instead of pinto beans?
If you don't have pinto beans, feel free to substitute them with black beans or kidney beans. Both options will work well in this chili, adding their unique flavors and textures.
How can I make this chili spicier?
To add more heat, you can include fresh chopped jalapeños or a dash of cayenne pepper. Additionally, consider using spicy chili powder or adding a few dashes of hot sauce to the mix for an extra kick.
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).