My Mother’s Homemade Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
My mother's homemade chili recipe is a delicious and comforting dish that has been passed down through generations. Packed with rich flavors and hearty ingredients, this chili is the ultimate comfort food for chilly evenings. Made with love and a perfect blend of spices, it is sure to warm your soul. Whether enjoyed as a main course or served at gatherings, this recipe is a crowd-pleaser.

Keywords: homemade, chili, recipe, comforting, flavors.

My mother's homemade chili recipe details

My mother’s homemade chili recipe, recipe Rating: 4.7
Number of votes:118

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

Ingredients

Serves: 8

• 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
• Optional:
• 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

Preparation method

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.
6. Optional:
7. Heat beans; drain; stir into chili.
8. Garnish with sour cream and add wedges of lime to squeeze over each portion.