For a richer flavor, consider browning the ground beef in batches to avoid overcrowding the pot. Feel free to adjust the amount of jalapeno and cayenne pepper to control the spiciness of the chili. The chili can be made a day ahead and refrigerated. The flavors will meld and deepen overnight. Reheat gently before serving. Serve with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced onions, and a squeeze of lime juice.
Mom's Perfect Chili
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PREP TIME30 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs
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SERVING12 People
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VIEWS16
A deeply flavorful and comforting chili that elevates the familiar into something truly special. Smoky tomatoes form the base, enriched by layers of spice and slow simmering, creating a chili that's both hearty and nuanced. Perfect for a chilly evening or a casual gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol40 mg
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Fiber11 g
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Protein22 g
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Saturated Fat3 g
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Sodium823 mg
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Sugar3 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Heat 1 1/2 teaspoons of olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until evenly browned. (Approximately 8 minutes). Drain off any excess fat and set the beef aside.
02
Step
5 mins
Add the remaining olive oil to the pot and return to medium-high heat. Add the diced onion and sauté, stirring frequently, until translucent. (Approximately 5 minutes). Add the diced poblano peppers, bell pepper, and jalapeno pepper, along with the minced garlic. Cook, stirring frequently, until the vegetables have softened. (Approximately 5 minutes)
03
Step
5 mins
Stir in the chili powder, cumin, paprika, sugar, salt, black pepper, garlic powder, cayenne pepper, and dried oregano. Cook, stirring continuously, until fragrant. (Approximately 1 minute). Pour in the beer and stir, scraping up any browned bits from the bottom of the pot to deglaze it. Add the crushed tomatoes, fire-roasted diced tomatoes, tomato puree, beef stock, minced chipotle pepper, and adobo sauce. Stir until everything is well combined and bring the mixture to a simmer, stirring occasionally.
04
Step
1 mins
Stir the cooked ground beef and drained kidney beans into the simmering sauce. Return the chili to a simmer. Cover the Dutch oven, reduce the heat to low, and simmer gently, stirring occasionally to prevent sticking, for at least 3 hours.
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RECIPE REVIEWS
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Please Rate
Alverta Mueller
Jun 2, 2025I've tried many chili recipes, and this one is by far the best. The long simmering time is worth it!
Torrey Olson
May 26, 2025The perfect balance of spices. I love that it's not too spicy but still has a nice kick.
Stephen Ryan
May 14, 2025I made this for a potluck, and it was a huge hit! Everyone raved about it.
Armando Runolfsson
May 1, 2025This chili is amazing! The depth of flavor is incredible, and it's so easy to make.