There’s something truly special about My Mom’s Award Winning Chili. With its rich, hearty flavor, this dish makes any dinner feel like a warm hug. Perfect for an easy weeknight meal, it’s simple to prepare and even better to enjoy.
When the weather cools down or you just want something comforting, this chili is your go-to recipe. It’s filling, flavorful, and packed with ingredients that bring family and friends together. Gather around the table and share this bowl of deliciousness. Let’s dive into why you’ll love making it!
Why You’ll Love Making This Award Winning Chili
First, it’s incredibly straightforward. This recipe simplifies the cooking process while still giving you big flavors. You don’t have to be a master chef to create a delicious dish.
It’s also customizable. You can tweak the ingredients based on what you have at home. Want it spicier? Add more chili flakes. Prefer it with beans? Toss in kidney or black beans. The possibilities are endless.
Another great aspect of this chili is its make-ahead quality. You can prepare it in advance and let the flavors meld together. This makes it perfect for meal prep. If you’re busy during the week, you can easily whip up a batch on the weekend and have meals ready to go.
Finally, My Mom’s Award Winning Chili is freezer-friendly. Make a double batch and save some for later. On those days when you don’t feel like cooking, this chili will be a lifesaver.
Ingredients You Will Need:
- 3 to 4 lbs of ground beef (80/20 Mix)
- 1 large and 1 medium sized yellow onion (mince the large onion finely and then dice the medium sized onion)
- 2 to 3 garlic cloves, chopped or crushed
- 2 green peppers, seeded and diced
- 1 poblano pepper, seeded and diced (can omit if you cannot find)
- 3 or 4 14.5 ounce cans of fire roasted diced tomatoes (she buys the one at Aldi; you can substitute other diced tomatoes if you need to)
- 1/3 cup of chili powder (she always ends up adding a little more to taste)
- 1 tablespoon of smoked or regular paprika
- 1/2 teaspoon of garlic salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili pepper flakes (you can add more or less)
- 1/2 teaspoon of cinnamon (she sometimes uses a special chipotle cinnamon)
- Just under 1 tablespoon of sugar (to reduce acidity)
- A couple of shakes of dried Italian seasoning or oregano (about 1/4 teaspoon)
- A little bit of cooking oil or butter
How to Make My Mom’s Award Winning Chili (3 Steps & Timing)
Step 1: Sauté the Vegetables
First, you need to heat a stockpot. Add your cooking oil or butter. After it’s heated, add your minced large onion, diced medium onion, green peppers, poblano pepper, and garlic. Sauté these ingredients until they are golden brown and soft. This step adds a lot of flavor to your chili.
Step 2: Brown the Ground Beef
Next, add your ground beef to the pot. Cook the beef all the way through, breaking it up into small crumbles as it cooks. My mom prefers not to drain the fat. She lets it cook with all the meat drippings. It adds richness to the flavor. You can drain it if you wish, but the fat contributes to the overall taste of the chili.
Step 3: Combine Everything Else
Once your meat is thoroughly cooked, it’s time to add flavor! Stir in your garlic salt, black pepper, paprika, cinnamon, chili powder, Italian seasoning, chili flake, and sugar. Sauté this mixture for a minute or two with the meat and vegetables.
Next, open your cans of diced tomatoes. Pour them in, juices and all. Stir everything together well and bring it to a simmer. Lower the heat, cover the pot, and let it cook for 2 to 3 hours. Stir occasionally to prevent anything from sticking to the bottom.
If you’d rather use a crock pot, you can follow all the same steps and let it cook slowly for 6 to 8 hours instead. The longer it cooks, the more flavorful it becomes!
As it cooks, you can break down the tomatoes more with a meat chopper. They usually soften on their own, creating a perfect chili texture.
When your chili is done cooking, you can eat it right away. Skim off any fat from the top with a ladle for a smoother finish. If you want, you can let it sit and cool slightly. The liquid will absorb more into the meat mixture and thicken it up.
You can even make My Mom’s Award Winning Chili the day before. Just let it sit covered in the fridge overnight. The next day, the flavors will deepen, and any fat will harden on the top. You can remove more of it after it’s been cold, reheat, and serve. If you like beans, feel free to add a can of kidney beans or black beans when you add the tomatoes!
Quick Sides & Serving Ideas
Now that you have a perfect pot of chili, it’s time to think about sides.
Cornbread is a classic pairing. It complements the chili perfectly, adding a sweet and crumbly contrast. You can make it from scratch or use a mix for convenience.
Fresh bread is another excellent choice. Serve it warm with butter for a comforting addition.
If you want something lighter, a simple green salad with ranch dressing can balance the meal nicely. It adds a fresh crunch to counter the richness of the chili.
Toppings can enhance your chili too. Consider shredded cheese, sour cream, diced onions, or fresh cilantro. A squeeze of lime can brighten the flavors even more.
Storage & Reheat (No Soggy Leftovers)
Proper storage ensures you won’t have soggy leftovers. First, let your chili cool to room temperature. Then, portion it into airtight containers. Store it in the fridge for up to 4 days.
If you want to keep it longer, My Mom’s Award Winning Chili freezes beautifully. Transfer it to freezer-safe containers or heavy-duty freezer bags. It can last for about 3 months in the freezer.
When you’re ready to enjoy it again, thaw it overnight in the refrigerator. Reheat on the stovetop over medium heat until it’s warm all the way through. Stir it occasionally to prevent sticking. If you need to add moisture, a splash of water or broth will do the trick.
Got Leftovers? Make Them Work for You
Leftovers aren’t a punishment they’re tomorrow’s head start. Chop last night’s roasted veg into a quick omelet, tuck shredded chicken into warm tortillas, or stash a soup portion in the freezer for a lazy-night rescue. Store smart, reheat gently, and keep the add-ins simple so flavors stay bright. Want more no-stress ideas? See more easy tips here.
10-Minute Prep & Time-Saving Shortcuts
Prep doesn’t have to take forever. Start by gathering all your ingredients and utensils before you begin. This simple action makes things smoother.
Chopping your veggies ahead of time is another great way to save time. You can do this a day or two before. Store them in the fridge in airtight containers. This way, when you’re ready to cook, everything is ready to go.
If you’re running short on time, don’t hesitate to buy pre-chopped veggies. Many grocery stores offer them, especially in the produce section.
You can also multitask. While the chili simmers, use that time to clean up. Wash your cutting board and knives, and put away unused ingredients. This makes the whole cooking process feel quicker.
Smart Swaps & Variations
My Mom’s Award Winning Chili is very flexible in its ingredients. If you want to make it healthier, consider using ground turkey or chicken instead of beef. Just as flavorful, this swap can reduce the fat content.
For a vegetarian version, replace the beef with a mix of lentils and mushrooms. They both give great texture and help to absorb all the spices.
If you like it spicier, add jalapeños or extra chili powder. You can experiment with different spices as well. A pinch of cumin can give it a different flair, or try a bit of fresh cilantro for a burst of flavor.
If you want a thicker chili, you can gradually mix in some cornmeal or masa. This will help achieve the perfect consistency and still taste great!
My Mom’s Award Winning Chili
Ingredients
Main Ingredients
- 3 to 4 lbs ground beef (80/20 Mix)
- 1 large yellow onion, minced
- 1 medium yellow onion, diced
- 2 to 3 cloves garlic, chopped or crushed
- 2 pieces green peppers, seeded and diced
- 1 piece poblano pepper, seeded and diced can omit if you cannot find
- 3 or 4 14.5 oz cans fire roasted diced tomatoes other diced tomatoes can be substituted if needed
Spices and Seasonings
- 1/3 cup chili powder add more to taste
- 1 tablespoon smoked or regular paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili pepper flakes can add more or less
- 1/2 teaspoon cinnamon optionally use chipotle cinnamon
- just under 1 tablespoon sugar to reduce acidity
- a couple of shakes dried Italian seasoning or oregano (about 1/4 teaspoon)
Other
- a little bit of cooking oil or butter for sautéing
Instructions
Preparation
- Heat a stockpot over medium heat and add your cooking oil or butter.
- Add the minced large onion, diced medium onion, green peppers, poblano pepper, and garlic. Sauté these ingredients until they are golden brown and soft.
Cooking
- Add the ground beef to the pot and cook until it’s browned, breaking it into small crumbles.
- Add garlic salt, black pepper, paprika, cinnamon, chili powder, Italian seasoning, chili flake, and sugar. Sauté for a minute or two.
- Stir in the canned diced tomatoes, juices and all. Bring to a simmer, lower the heat, cover the pot, and let it cook for 2 to 3 hours, stirring occasionally.
- Optionally, use a crock pot and let it cook on low for 6 to 8 hours.
Notes
Nutrition
Lazy Cook’s Pro Tips
Smart tweaks make all the difference. Line sheet pans with parchment to skip the scrub, stash minced garlic in the fridge for instant flavor, and double-batch sauces so you’ve always got a quick fix ready for busy nights. These small habits keep weeknight cooking simple without losing an ounce of taste. See more time-saving tips here and make dinner feel easy again.
FAQs About My Mom’s Award Winning Chili
1. Can I use other types of meat?
Yes! Ground turkey, chicken, or even plant-based meat alternatives work well.
2. What if I can't find poblano peppers?
You can simply omit them or replace them with another bell pepper.
3. How long does it take to finish cooking?
On the stove, it cooks best for 2 to 3 hours. In a crock pot, it takes about 6 to 8 hours.
4. Can I make this chili in advance?
Absolutely. It tastes better the next day! Store it in the fridge or freeze it for future meals.
5. What can I add for extra flavor?
Consider adding beans, more spices, or a splash of hot sauce. You can customize it according to your taste.
What’s Cooking in Your Kitchen?
Tried this recipe your own way? I want to see it. Snap a quick pic and tag us, or drop a comment with what you tweaked. Lazy cooking works best when we swap ideas and your spin might be the next Lazy Meal Prep favorite.
Post your photo and tag @lazy_mealprep I’ll share my favorites in stories.
