This Mom’s Award-Winning Chili is rich, hearty, and packed with bold, slow-simmered flavor. Made with tender ground beef, beans, and a perfectly balanced blend of spices, it’s the kind of chili that wins ribbons at cook-offs and becomes a family legend.
Ingredients
2 lbs ground beef
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) kidney or pinto beans, drained and rinsed
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (optional)
1 tbsp brown sugar
1 cup beef broth
Instructions
Brown the beef
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Sauté aromatics
Add the chopped onion to the pot and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Build the chili
Stir in the diced tomatoes, tomato sauce, beans, chili powder, cumin, paprika, salt, black pepper, cayenne pepper (if using), brown sugar, and beef broth. Mix well.
Simmer low and slow
Bring to a gentle simmer, reduce heat to low, cover, and cook for 45–60 minutes, stirring occasionally, until thick and flavorful.
Taste and adjust
Taste and adjust seasoning as needed.
Serve
Serve hot with your favorite toppings.
Tip: Top with shredded cheese, sour cream, green onions, or serve with cornbread for the ultimate comfort meal.
