Mom’s homemade chili

"This is my moms chili recipe that she has always used. We would have it of course when the temperature drops here in Florida and also on other nights as well. Mom would always tell us when we would be having chili while watching the weather for that week. SO wen knew that it was going to be a great night, we all loved her chili. The spices and hers that she puts in it was just comforting, tasty and definitely filled you up, but of course we all go back for seconds."

Prep Time

20 minutes

Cook Time

5-6 hours

Paired With

Main Protein



2-large sweet vidalia onion finely chopped DIced, 15 oz, 15 oz, TBSP, tbsp, 6 cubes, 1/3, 3 tbsp, 3 tbsp, 2 tbsp, 1/3, 2 tbsp, 1 tbsp, cans, cans, cans, 3 tbsp, 1 1/2 tbsp, can, 1-2 large bags, 3 cups, 2-cups, assortment, bottle
1-can tomatoes diced
1-can tomato sauce
2- Pinto Beans powder
3- Taco Seasoning powder
Beef bouillon
Chili seasoning powder
onion powder
garlic powder
cayenne pepper
Worchestershire sauce
onion salt
Garlic salt
5- chili beans with sauce
3 pinto beans
3 kidney bean
Black Pepper
1- can rotel tomatoes
Extra sharp cheddar cheese
Green scallions diced
Hot sauce


First you want to brown your ground chuck with the diced chopped onions. Drain grease set aside

In a large pot add 3 quarts of water to a boil, add your cans of tomato sauce and tomatoes, with the rotel tomatoes. Add all the spices in the boiling water, except the cornstarch. Add the meat mixture with the onions to water. You want to cook this on a low-to medium heat about 5-6 hours. Mix the cornstarch with a little water to thicken(make sure there are no lumps) add the paste mixture to the water to thicken up the chili mixture. Cook low and steady for 5-6 hours stirring occasionally.

Mom makes some cooked rice, we have some family that likes rice if you prefer to put the chili over rice.

Also you can top with scallions or cheese and serve with crackers 

A dash or 2 of hot sauce and you are good to go