Mom’s Award Winning Chili

A Meaty, Old-Fashioned Chili Recipe With a Little Heat and Lots of Flavor

My Mom’s Award Winning Chili is a hearty, meaty chili made with ground beef, fire-roasted tomatoes, onions, green peppers, poblano pepper, and plenty of warm chili seasonings. A little cinnamon is the unexpected ingredient that brings everything together. This is a thick, beefy chili that can be made on the stovetop or in the slow cooker, with beans or without, and it is one of my favorite recipes my mom makes.

This is also one of those recipes that somehow gets even better the next day. The flavors have time to settle in, the chili thickens, and you end up with the kind of leftovers you actually look forward to eating.

Eat it from a bowl with your favorite toppings, spoon it over a baked potato, make chili dogs, or freeze some for another day.

Why I Call This Mom’s Award Winning Chili

This is one of my favorite things my mom makes.

It is a very meaty chili with a little heat and a ton of flavor. Everyone who tries it seems to love it, and I have been known to say that it is the best chili in the world.

I also have had many followers tell me they have made it for a contest and won!

I realize everyone’s mom probably makes the best chili in the world, so I will allow you to disagree.

What makes my mom’s version special to me is that it isn’t overly complicated. She builds flavor with onions and peppers, uses a generous amount of ground beef, lets everything simmer for hours and isn’t afraid of a little fat.

Then there is the cinnamon which we will get to in a bit!

Before You Jump to the Recipe

There are a few things about my mom’s chili that are worth knowing before you start.

This Is a Very Meaty Chili

Mom uses 3 to 4 pounds of 80/20 ground beef.

This isn’t a tomato soup with a little ground beef floating around in it. The beef is the star.

If you prefer a smaller batch, you can certainly reduce the recipe. Just remember to adjust the tomatoes and seasonings accordingly.

Beans Are Completely Optional

This may be dangerous territory when talking about chili, but I am staying out of the bean argument.

Add them if you like them. Leave them out if you don’t.

I happen to love kidney beans in chili. My mom likes black beans, and I do not, so when she makes this for me, she leaves the black beans out.

This recipe is delicious either way.

Don’t Be Afraid to Adjust the Seasonings

My mom gave me measurements so I could turn this into an actual recipe for you, but she is very much an eyeball-it-and-taste-it kind of cook.

Use the measurements as your starting point. Taste the chili as it cooks and adjust it for your family.

You can always add more heat. It is much harder to take it out.

Why Mom Cuts the Onions Two Different Ways

This is one of my favorite little details in this recipe.

Mom uses one large onion and one medium onion, but she doesn’t cut them the same way.

The large onion gets very finely minced so that most of it practically disappears into the chili as it cooks. You get all that onion flavor without necessarily getting big pieces of onion in every bite.

The medium onion gets diced larger.

Those pieces remain in the finished chili and give it more texture.

It’s a small extra step that makes a difference. If you really feel like skipping this step, the chili will still be delicious but when you have time, try it.

Green Pepper and Poblano Add Flavor, Not a Ton of Heat

Mom uses two green bell peppers plus one poblano pepper.

Do not let the poblano scare you if you aren’t a spicy-food person. It gives the chili another layer of pepper flavor without turning the whole pot painfully hot.

If you cannot find a poblano, you can leave it out and the chili will still be delicious.

But if you see one at the store, give it a try!

Mom Doesn’t Drain the Ground Beef

Here is another place where my mom and the internet diet police may disagree.

She doesn’t drain the beef.

She uses 80/20 ground beef and lets those meat drippings become part of the chili while it simmers. That fat carries flavor through the entire pot.

When the chili is finished, you can skim excess fat from the top if you want.

I personally think chili is supposed to have a little richness to it, so this does not bother me.

If you absolutely prefer to drain your ground beef, you can. The recipe will still work.

The Cinnamon Is Not a Mistake

Yes, there is cinnamon in this chili.

No, your chili will not taste like a cinnamon roll.

My mom sometimes uses a chipotle cinnamon that gives the chili a wonderful smoky warmth. Regular cinnamon works perfectly well, too.

You only need a small amount.

The cinnamon sits in the background with the chili powder, paprika, garlic and pepper flakes and adds another layer of flavor that people may not immediately be able to identify.

It is one of those little ingredients that makes someone stop eating long enough to ask, “What is in this?” People are usually very surprised to find out that it is cinnamon, but they never make their chili any other way after trying it!

Why There Is Sugar in the Chili

There is just under a tablespoon of sugar in this entire big pot of chili.

It isn’t there to make the chili sweet.

Tomatoes are acidic, and a small amount of sugar helps balance some of that acidity and rounds out the flavor of the sauce.

Again, this is a large recipe, so we are talking about a very small amount compared with the amount of chili you are making.

Fire-Roasted Tomatoes Make a Difference

Mom likes to use canned fire-roasted diced tomatoes.

They add another subtle smoky flavor that works especially well with the smoked paprika, poblano and chili powder.

Do not drain them.

The tomatoes and all their juices go directly into the pot. As the chili cooks, the tomatoes break down and the liquid combines with the beef and vegetables to create the sauce.

If you cannot find fire-roasted tomatoes, regular canned diced tomatoes will work.

Stovetop or Slow Cooker

You can make this chili either way. I also make it on the stovetop and reheat and keep warm in the slow cooker!

Stovetop Chili

After browning the vegetables and beef and adding the seasonings and tomatoes, bring everything to a simmer.

Turn the heat to low, cover the pot and let it cook for 2 to 3 hours.

Give it a stir occasionally.

Slow Cooker Chili

You will still want to sauté the vegetables and brown the ground beef first.

After that, transfer everything to your slow cooker and let the chili cook on low for approximately 6 to 8 hours.

This is a great option when you want dinner basically taking care of itself for the rest of the day.

This Chili Is Even Better the Next Day

I love this chili fresh.

I may love it even more the next day. This is one of the few foods I will eat as leftovers.

As it sits overnight in the refrigerator, the flavors continue to develop and the chili becomes thicker.

This also gives you an easy way to deal with any excess fat from the ground beef. The fat rises to the top and firms up when refrigerated, making it very easy to remove as much or as little as you want.

Then simply reheat the chili slowly on the stove.

This makes it an excellent recipe for entertaining because you can make the entire thing the day before.

What to Serve With Mom’s Chili

Obviously you can eat this straight from a bowl.

Set out shredded cheese, sour cream, diced onion, crackers, corn chips, jalapeños, or whatever your family likes on chili.

But this recipe is also especially good when you use it as part of another meal.

One of my favorite ways to eat leftover chili is spooned over my Weeknight Baked Potatoes. A fluffy baked potato covered with hot chili and cheese is basically a complete dinner.

You can also use this chili for chili dogs. If you know you want some specifically for hot dogs, you may want to leave the beans out of that portion.

Freeze a few cups and save it for campfire hot dogs in the summer.

It is also great over fries or nachos.

And I suppose you could put it over spaghetti if you live in Cincinnati. I also have had spaghetti in chili in both Milwaukee, Wisconsin and it Green Bay, Wisconsin.

How to Freeze Homemade Chili

This chili freezes very well.

Let it cool completely before transferring it to freezer-safe containers. I like the idea of freezing it in smaller portions instead of one enormous container.

That way you can pull out exactly what you need for dinner, baked potatoes or chili dogs.

Thaw it overnight in the refrigerator when possible and reheat it gently on the stovetop.

Frequently Asked Questions

Can I Add Beans to This Chili?

Absolutely. Kidney beans or black beans both work well. Add them when you add the tomatoes. Mom does not drain the kidney beans, but she lightly drains and rinses black beans.

Can I Make This Chili Without Beans?

Yes. The chili is delicious without beans and will be especially meaty and thick. Beanless chili also makes a great topping for hot dogs, fries and baked potatoes.

Is This Chili Spicy?

It has a little heat, but I would not consider it extremely spicy. The chili powder, poblano, and red pepper flakes provide plenty of flavor without overwhelming the chili. If you are sensitive to heat, reduce the pepper flakes and adjust after tasting.

Can I Drain the Ground Beef?

Yes. Mom doesn’t because she likes the flavor the beef drippings add while the chili simmers. If you prefer less fat, drain the cooked beef before adding the seasonings and tomatoes.

Why Do You Put Cinnamon in Chili?

A small amount of cinnamon adds warmth and depth without making the chili taste sweet. Mom sometimes uses chipotle cinnamon for an additional smoky flavor, but regular cinnamon works perfectly well.

Can I Make This Chili the Day Before?

Yes, and I recommend it. The chili thickens and develops even more flavor overnight. Refrigerating it also makes it easy to remove excess fat before reheating.

Can I Make This Chili in a Crockpot?

Yes. Sauté the vegetables and brown the beef first, then transfer everything to the slow cooker, and cook on low for approximately 6 to 8 hours.

Can I Freeze Homemade Chili?

Yes. Cool it completely and freeze it in airtight freezer-safe containers. Smaller portions are especially useful when you want chili for baked potatoes, hot dogs or a quick dinner.