Mothers Best

"Founded in 2016, during the annual football senior chili cook off. Parents of players all around presented they're best recipes and were judged by the senior football players. Many entered but only one would win."

Prep Time


Cook Time


Paired With

Main Protein



Ground Beef 1 lb, 1, 3, 1, (14oz) or 1 can, (15oz) or 1 can, (15oz) or 1 can, (6oz) or 1 can, 2 cups, 2 Tablespoons, 1 Tablespoon, 1 Teaspoon, 1 Teaspoon, 1/2 Teaspoon, To Taste, optional
Large Onion
Garlic Cloves Chopped
Bell Pepper Minced
Diced Tomatoes
Kidney Beans
Drained and Rinsed Black Beans
Tomato Paste
Beef Broth
Chili Powder
Cayenne Pepper
Salt and Pepper
Olive Oil


  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and cook until they become translucent.

  2. Add minced garlic and diced bell pepper to the pot. Cook for an additional 2-3 minutes until the vegetables are softened.

  3. Add ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks.

  4. Drain excess fat from the pot or press with paper towel if necessary.

  5. Stir in chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to allow the spices to become fragrant.

  6. Add diced tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir well to combine.

  7. Bring the chili to a simmer, then reduce heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.

  8. Taste the chili and adjust seasoning with salt and pepper.

  9. Continue simmering for an additional 15-30 minutes to allow the flavors to meld. If the chili becomes too thick, you can add more broth or water.

  10. Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.