Mother'S Chili
A hearty, flavorful chili featuring tender red beans, ground beef, and a blend of spices. Perfect for family dinners or casual gatherings, offering rich, comforting tastes.
Ingredients
- 3 c. dry red beans ⓘ
- 6 c. water ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 1 (15 oz.) can stewed tomatoes ⓘ
- 1 small bay leaf ⓘ
- 1 1/2 c. catsup ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 tsp. vinegar ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/4 tsp. dry mustard ⓘ
- 1 1/2 tsp. Worcestershire sauce ⓘ
- 1 Tbsp. brown sugar ⓘ
- dash of garlic powder ⓘ
- 1 lb. ground beef
- 1 c. chopped onion ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped bell pepper ⓘ
Instructions
- In a 5-quart saucepan, combine dry red beans with water and allow to stand overnight.
- When ready to cook, pour off only that amount of water necessary to have beans covered.
- Cover and cook the beans for 1 1/2 hours, adding more water as needed.
- Add tomato sauce, stewed tomatoes, bay leaf, catsup, chili powder, lemon juice, vinegar, salt, mustard, Worcestershire sauce, brown sugar, garlic powder, and cooked ground beef to the beans.
- Cover and simmer the mixture for about 3 hours.
- Add chopped celery, onion, and bell pepper, then continue to simmer for 1 hour or until vegetables are tender.
- Serve piping hot.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of smoked paprika or cumin to the chili. If you prefer a meatless version, substitute the ground beef with textured vegetable protein or mushrooms. Additionally, canned beans can be used to save time, but reduce the cooking time accordingly. Ensure to adjust seasoning to taste when using substitutions.
Serving Suggestions
Serve this chili with warm cornbread or over rice for a hearty meal. It pairs beautifully with Barbecued Meatballs And Potatoes or a fresh green salad. Garnish with chopped cilantro, sour cream, or shredded cheese to enhance the flavor. Enjoy with tortilla chips for a delightful crunch.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in suitable containers for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop over medium heat, adding a splash of water if it seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Chili contains roughly 442 calories, with 6g protein, 101g carbohydrates, and 4g fat. It is an excellent source of vitamin C (92% of the Daily Value), iron (90% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1273mg per serving (55% 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 adapt this recipe for a slow cooker. Soak the beans overnight, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender and flavors meld.
How can I make this chili spicier?
To add heat, incorporate diced jalapeños or a few dashes of hot sauce to the pot. You can also mix in cayenne pepper or crushed red pepper flakes to taste. Gradually increase the spiciness to avoid overwhelming the dish.
What can I serve with chili besides cornbread?
Besides cornbread, consider serving the chili over baked potatoes or with a side of rice. You can also pair it with a simple green salad or homemade coleslaw to balance the richness of the chili.
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).