Mom’s Chili

"My family has been enjoying my chili recipe for many years. It is a winter staple that they ask for each year Serve with avocado, shredded cheese and sour cream. YUM"

Prep Time

45 min

Cook Time

1 hour

Paired With

Main Protein



See below 1, 1
Recipe below


Mom’s Chili


  • 3 pounds lean ground beef  (I used 2# 85% hamburger)
  • 1-1/2 tablespoons vegetable oil
  • 1 medium red pepper, diced
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 3 serrano (medium spicy) chiles, minced (or a few jalapeño chopped)
  • 1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
  • 1 cup red wine – Pinot works well
  • 4-6 tablespoons chili powder
  • 3 tablespoons cumin
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1 teaspoon sugar
  • 1 28-ounce can petite diced tomatoes
  • 1 15-ounce can can tomatoes
  • 1 6-ounce can tomato paste
  • 1 19-ounce can red kidney beans, rinsed and drained (or 2 – 15oz. Cans)


In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it’s fully cooked. Then drain and discard most of the rendered fat.

Add red pepper, onion, garlic, and chiles cook just until they begin to soften, about 5 minutes.

Add beef stock, red wine, spices, sugar, and diced tomatoes to the pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you’re using beans, stir them in 10 minutes before serving.