My Mom’s Classic Chili
User Reviews
4.5
My Mom’s Classic Chili
Description
My Mom’s Classic Chili starts with browning ground beef or lean turkey along with diced onions, seasoned simply with salt. Pinto beans are combined with tomato juice, tomato sauce, and ketchup, creating a rich base. The mixture is spiced with chili powder, cumin, garlic salt, black pepper, cayenne for adjustable heat, bay leaves, and a touch of brown sugar to balance acidity. After adding the cooked meat mixture, the chili simmers over low heat for one to several hours, allowing the flavors to meld and the sauce to thicken.
The result is a thick, hearty chili with a balanced profile of savory, spicy, and slightly sweet notes. Its robust texture comes from the beans and meat mingled in the tomato-rich base, making it suitable for a main course. This chili can be served alone or with typical accompaniments like cornbread, rice, or tortilla chips.
The recipe can also be adapted for slow cooker use by browning the meat and onions first, then combining all ingredients and cooking on low for 5–7 hours. Stew meat may substitute ground beef and does not require pre-cooking when used in the slow cooker method. The recipe scales well for different serving sizes, making it practical for varying amounts.
Ingredients
- 2 medium or 1 large yellow onions, diced
- 2 teaspoons salt
- 2 to 2 ½ to 2 ½ pounds ground beef or lean ground turkey
- 3 large cans large cans (29-ounces each) pinto beans rinsed and drained
- 46 ounces tomato juice
- 1 (8-ounce) (8-ounce) can tomato sauce
- 1 cup ketchup
- 2 bay leaf
- ½ cup water
- ¾ teaspoon garlic salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper plus more if you want the chili spicier
- 2 teaspoons cumin ground
- 1 tablespoon brown sugar
Instructions
- In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
- In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
- Add the cooked meat/onion mixture.
- Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
Notes
- For slow cooker use, brown meat and onions first, then combine all ingredients and cook on low for 5–7 hours.
- Stew meat can replace ground beef when using the slow cooker; add it uncooked and cook about 8 hours on low.
- This recipe can be easily scaled down to serve fewer people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 597kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 903mg | 38% |
| Fiber | 20g | 80% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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