Recipe Image

Mom's Chili

  • 45 m
  • 2 h 15 m
Robb Walsh
“This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce.”


    • 1 tablespoon canola oil
    • 3 cups finely chopped onions
    • 2 cups finely chopped green bell peppers
    • 1 clove garlic, minced
    • 2 pounds lean ground beef (90% or leaner)
    • 1 cup water
    • 1 14-ounce can no-salt-added diced tomatoes
    • 1 6-ounce can tomato paste
    • 2 bay leaves
    • ¼ cup chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon red-wine vinegar
    • ¾ teaspoon salt
    • Ground pepper to taste
    • Pinch of cayenne pepper
    • 1 15-ounce can kidney beans, rinsed


  • 1 Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
  • 2 Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
  • Make Ahead Tip: Refrigerate for up to 5 days or freeze for up to 6 months.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019