Deliciously Simple: Mom’s Award-Winning Chili Recipe

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Prep time 15 minutes

Cooking time 1 hour

Total time 1 hour 15 minutes

Servings 6 servings

Mom’s Award-Winning Chili Recipe has lived rent free in my head ever since the first time I made it on a rainy Friday. You know those days when you just want one pot of something bold and cozy that tastes like a warm hug. That was me. I wanted big flavor with simple steps, and zero drama at the sink. This recipe nails it. It’s the kind of chili that makes your kitchen smell amazing and your friends ask for seconds. Buckle up, because I’m sharing every secret I learned from my mom, with a few modern tweaks I swear by.

The Only Chili Recipe Youll Ever Need

Ingredients

• 2 pounds ground beef, 80 percent lean
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced, optional
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) fire roasted diced tomatoes
• 1 can (8 ounces) tomato sauce or puree
• 1 to 2 cups beef broth, as needed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 tablespoon unsweetened cocoa powder or 1 teaspoon instant espresso
• 1 teaspoon brown sugar or maple syrup
• 2 teaspoons apple cider vinegar or lime juice
• 1 bay leaf
• 1 tablespoon masa harina or fine cornmeal, optional for thickening
• 2 cans beans, drained and rinsed, optional, see bean section below
• Toppings: shredded cheddar, sour cream, chopped cilantro, sliced green onions, pickled jalapeños

Directions

• Warm a large heavy pot over medium heat with olive oil. Add the ground beef and cook, breaking it up. Let it get some browned bits for flavor. Sprinkle with a pinch of salt.
• Stir in onion, bell pepper, and jalapeño. Cook until the onion turns glossy and tender. Toss in garlic and cook until fragrant, about 30 seconds.
• Sprinkle in chili powder, cumin, smoked paprika, oregano, and black pepper. Stir so the spices bloom in the fat. This step is key for deep flavor.
• Pour in crushed tomatoes, diced tomatoes, tomato sauce, and 1 cup beef broth. Add bay leaf. Stir in cocoa powder and brown sugar.
• Bring to a gentle simmer. Turn heat to low and cook uncovered 45 to 60 minutes, stirring here and there. Add more broth if you want it looser.
• Taste and adjust salt. Stir in beans if using, and simmer 10 more minutes.
• Finish with apple cider vinegar or lime juice for brightness. If you like it thicker, whisk in masa harina and simmer 5 minutes.
• Let it rest 10 minutes before serving. It thickens as it cools, and the flavors settle in nicely.

Why This Works

Two simple tricks make this pot sing. First, browning the beef and blooming the spices in fat builds that restaurant level depth. Second, a tiny bit of acid plus a hint of sweet balances the bitterness of tomatoes and chili powder. Add in slow simmer time, and you get a bowl that tastes like it cooked twice as long as it did.

The Story Behind This Recipe

Here’s why I love this Deliciously Simple: Mom’s Award-Winning Chili Recipe: it bakes up beautifully and it tastes like a bakery treat. Mom’s Award-Winning Chili Recipe has lived rent free in my head ever since the first time I made it on a rainy Friday. You know those…

Cuts Food

“I made this for game night and my picky teenager asked for seconds. The leftovers tasted even better the next day. This is our new family chili.”

Serve with warm tortillas, tortilla chips, or a side of buttery cornbread dressing if you want a cozy southern twist. Pro tip: a little extra cheddar on top never hurt anyone.

To Bean Or Not To Bean

Bean Choices And Texture

Here is the great chili debate. Beans or no beans. Mom went both ways depending on who was coming for dinner. If you love beans, go for two cans of kidney, pinto, or black beans. Rinse them to keep the chili from getting starchy. If you prefer a meaty, classic bowl, skip them. Either way, this stays hearty.

Texture matters. Beans soften more as they simmer, so I add them in the last 10 to 15 minutes. Want more bite. Add them just before serving and let the residual heat warm them through. If you crave something earthy and legume forward on a weeknight, try this comforting lentil soup too. It scratches a similar itch in a lighter way.

If you are cooking dry beans, season the bean pot lightly with salt and let the chili itself do the heavy lifting later. Keep some cooking liquid to adjust thickness if needed. You control the spoon feel here, not the other way around.

Onions & Peppers, Oh My!

Heat Control And Easy Swaps

Onions and peppers build the backbone of this chili. I use yellow onion for sweetness and a green bell pepper for a classic chili taste. If I want more color, I toss in a red bell pepper for sweetness and flair. Jalapeño adds kick without going wild. If you are heat shy, swap jalapeño for poblano, or skip it and let hot sauce at the table do the work.

Dice size affects texture. A medium dice of onion melts into the sauce while leaving tiny bites. A small dice gives you a smoother chili. If you love bite, keep the pieces a touch bigger. Cook the veggies until glossy, not browned. That gentle softening unlocks flavor without harsh edges.

Need a quick appetizer while the pot simmers. Crisp up a snack that always disappears first like these air fryer fried pickles. They pair so well with a cold drink and a steaming bowl of chili.

One last note. Fresh garlic beats jarred every time. It is small, but it makes a difference in the finish.

Fat Adds Flavor

Let’s talk meat and fat because this is where a lot of flavor lives. For Mom’s Award-Winning Chili Recipe, I go with 80 percent lean ground beef. It browns beautifully and gives enough fat to carry the spices. If you prefer leaner beef, add a teaspoon of olive oil as you brown it. You get the same toasty bits without dryness.

Should you drain the fat. If it looks excessive or greasy, spoon off a little, but leave enough to coat the bottom of the pot. That is the flavor layer where your spices bloom. Sometimes I chop two slices of bacon and cook them first, then brown the beef in the bacon drippings. It tastes like you cooked low and slow all afternoon even if you started late.

You can mix meats too. Half beef and half ground pork makes the chili rich and slightly sweet. Ground turkey works as well. Add an extra teaspoon of olive oil and bump the salt a touch. Either way, brown in a wide pot so the meat sears instead of steams.

Seasoning Is A Suggestion

Here is the secret. You do not have to measure seasoning perfectly to make this sing. Start with the basics, then trust your tastebuds. If it needs more depth, add another pinch of cumin. If it tastes flat, a little more salt wakes it up. If the tomatoes feel sharp, a splash more brown sugar or a knob of butter smooths the edges. A squeeze of lime or a splash of vinegar lifts the whole pot at the end.

Heat control is easy. If your chili is too spicy, stir in a spoonful of sour cream or a little milk to cool things down. If it is too mild, add a pinch of cayenne or a few drops of hot sauce. Want it smoky. Use smoked paprika and a touch of chipotle powder.

Thickness is a preference. For a thicker bowl, simmer uncovered and whisk in a bit of masa harina. For a looser spoonable chili, thin with beef broth. It should be silky and scoopable, not stodgy. And remember, it thickens as it sits, so leave a little wiggle room.

Serving ideas keep it fun and unfussy. Set out bowls and let everyone build their own with toppings. If you want a party spread, add a quick baked salami appetizer on the side and some tortilla chips for scooping. Here are my favorite ways to serve:

• Over rice or buttered noodles for a stick-to-your-ribs dinner
• On baked potatoes with cheddar and green onions
• As a topping for hot dogs or nachos
• With cornbread and a crisp salad
• Next day on eggs for a hearty brunch

One last thing. Mom’s Award-Winning Chili Recipe tastes even better the next day. If you can plan ahead, chill it overnight, skim any excess fat, and reheat gently. The flavors settle in and the spices mellow so the whole bowl tastes round and bold.

Common Questions

How spicy is this chili as written It lands at medium. Jalapeño brings warmth, but you can remove the seeds to keep it gentler. Add cayenne or hot sauce if you want more kick.

Can I make this in a slow cooker Yes. Brown the meat and sauté the veggies with spices on the stove first, then transfer everything to the slow cooker and cook on low 6 to 8 hours. Finish with vinegar and adjust seasoning.

What if I do not have masa harina No problem. Simmer longer uncovered to reduce, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water. You can also add a handful of crushed tortilla chips.

How do I store and reheat Refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat on the stove over low heat. Add a splash of broth if it is too thick.

What meat swaps work best Ground turkey, chicken, pork, or a mix. If using very lean meat, add a little olive oil and keep an eye on salt. You can also cube chuck roast for a chunkier style. Brown well for best flavor.

Ready To Make A Pot That Wins Hearts

You now have everything you need to cook Mom’s Award-Winning Chili Recipe at home. Brown your meat, bloom those spices, and let the pot simmer until the whole kitchen smells like comfort. Taste as you go, tweak the seasoning, and make it yours. If you want to compare styles and pick up more tips from another home cook I trust, check out Mom’s Award Winning Chili – The Tipsy Housewife for a fun read and inspiration. Then grab bowls and get ready to watch everyone go quiet for those first happy bites of Mom’s Award-Winning Chili Recipe.