Mom’s Chili

"Mom's recipes are always comfort food, especially after they are gone. This is a relatively simple recipe and I have tried other chili recipes over the years, but I always come back to this one. Of course, it comes with memories for me, but everyone I share it with wants the recipe. My modern twists are to scoop it over a baked potato and add more beans to make it a tad healthier."

Prep Time

30 minutes

Cook Time

60 minutes

Paired With

Main Protein



Ground beef 2 lbs, 1 large, 28 oz can, 15 oz can, 1, 2 Tbsp, 1 Tbsp, 1/2 tsp, dash, to taste
Onion, chopped
Whole Tomatoes in Juice or Crushed Tomatoes
Kidney Beans
Green Pepper, large dice
Chili Powder
Apple Cider Vinegar
Garlic Powder
Tabasco Sauce
Salt + Pepper


Chop onions and dice green pepper. Sauté both in oil, about 10 min, until tender and slightly browned. Remove with slotted spoon and set aside. Using same pan and oil, add meat (high heat) and break up with a fork until browned.

Drain off the fat. Add canned tomatoes (If using whole tomatoes, must break up with hands in a small bowl to remove large chunks first). Add kidney beans with the juice. Add garlic powder, vinegar, chili powder, Tabasco sauce and salt & pepper. Stir and put cover on and simmer for 1 hour. Add the sautéed onions and peppers the last half hour. Stir occasionally while cooking.