My Mom's Award Winning Chili
A rich, hearty chili that's simple to prepare, customizable, and perfect for meal prep or freezing.
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
Chili can be made a day before to deepen flavors. It stores well in the fridge for up to 4 days and freezes for about 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!