My mother’s homemade chili recipe
My Mother’s Homemade Chili
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My mother’s homemade chili. This can be simmered on the stove, or cooked all day on Low in a slow cooker. Beans are optional!
Ready in: 13 hours
- 2 tablespoons vegetable oil
- 3 pounds boneless chuck, cut into 1-inch cubes
- 2 to 3 cloves garlic, chopped
- 4 to 6 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons flour
- 1 tablespoon leaf oregano
- 2 (14 ounce) cans beef broth
- 2 (15 ounce) cans stewed tomatoes
- 2 (10.75 ounce) cans tomato soup
- 1 (6 ounce) can tomato paste
- salt and pepper to taste
- 2 (15 ounce) cans chili beans
- 2 (15 ounce) cans kidney beans
- 2 (15 ounce) cans black beans
- 1 can (15 ounce) pinto beans
- 1 cup dairy sour cream
- 1 lime, cut into wedges
Prep: 10 mins | Cook: 3 hours | Extra time: 9 hours 50 mins
1. Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef, stirring frequently with a wooden spoon, until meat changes color but does not brown. Lower heat: stir in garlic.
2. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
3. Add 1 1/2 cans of the broth and stir until the liquid is well-blended. Add the tomatoes, tomato soup, and tomato paste. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
4. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
5. Reheat chili in top part of double boiler placed over boiling water.
7. Heat beans; drain; stir into chili.
8. Garnish with sour cream and add wedges of lime to squeeze over each portion.
Reference: My mother’s homemade chili recipe
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