Mom's Best Chili Ever

3 tablespoons olive oil
1 large yellow onion - chopped
2 cans tomato sauce
2 cans diced tomatoes
1 can tomato paste
1 cup of water
6 tablespoons chili powder
1 teaspoon cumin powder
1 tablespoon paprika
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon garlic pewder
1/2 teaspoon cayenne pepper
1 teaspoon salt
pinch or 1/8 teaspoon cinnamon
1 tablespoon flour
3 lbs. lean ground hamburger meat


In 5 - 6 quart, heavy bottomed soup / chili pot, on low heat, add the olive oil. Let heat slightly, then add the chopped onions. Allow onions to sauté on low heat about 10 minutes or until onions become transparent.
Now add the tablespoon of flour and stir to coat the onions.
Next, add all the tomato products, beginning with the tomato sauce.

Add the water.

Stir to mix.

Next, add all the spices.
Stir to mix.
Now add your hamburger meat. At this point you can pinch it off and add it in or you can press it into the liquid mixture, which is what I do. I usually take a vegetable smasher ( a potato masher as my mom called it ) and gently press the raw meat into the mixture evenly.
Now, on medium high heat, bring to a boil. Immediately, reduce heat to lowest setting and allow chili mixture to simmer for at least an hour, stirring occasionally to prevent sticking. Add a little water, if needed during the cooking process.

Optional: Garnishes; grated sharp cheddar cheese or a teaspoon of sour cream

Serve hot with crackers, corn bread or hard rolls

Recipe Wars - Chili Cook-off

Emeril's and Giada's Chili Recipes Below

Emeril's Chuck Wagon Chili
2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1 -ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.

Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

Giada De Laurentiis's Short Rib Chili Recipe

3 pounds meaty short ribs, with bone
Kosher salt and freshly ground black pepper
One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tablespoon freshly ground cumin
1 tablespoon dried Mexican oregano
1 cup beef broth (preferably organic)
2 tablespoons dark agave
1 teaspoon instant espresso coffee
One 15 to 16-ounce can black beans, rinsed and drained
Adobo sauce, from can of chipotle chiles, optional
Chopped green onions
Creamy Corn Polenta, recipe follows
Coarsely grated bittersweet chocolate, such as Lindt
Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
Creamy Corn Polenta:
2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Preheat the oven to 325 degrees F.

Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.

Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.

Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.

Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.

Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.

Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.

Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.

Creamy Corn Polenta:
Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

Southwest Chicken Chili

2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can Petite Diced Tomatoes
3 (10 ounce) cans Petite Diced Tomatoes & Green Chilies
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1 teaspoon cumin
1 (15 ounce) can cannellini beans
1 (14.5 ounce) can whole kernel corn
2 cups diced cooked chicken
Salt and black pepper to taste

Heat oil in a large kettle, add onion and garlic and cook until soft. Stir in chicken broth, petite diced tomatoes, petite diced tomatoes and green chilies. Add the seasonings. Bring to a boil and simmer for 15 minutes.
Add beans, corn and chicken; simmer for 10 to 15 minutes. Season with salt and black pepper.

Optional: Garnish with diced avocado, sour cream or shredded cheese.

Fast - 20 minute Veggie Chili

2 (14.5 ounce) cans Diced Tomatoes Chili Ready with Onions
1 (8 ounce) can Tomato Sauce
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen whole kernel corn
4 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

salt and pepper to taste

In large saucepan, combine tomatoes, tomato sauce, garbanzo beans, black beans, corn. Now add the spices and stir.
Bring to a boil over medium-high heat. Reduce heat; cover and simmer about 10 minutes.

Classic Beef Chili

2 pounds lean ground beef
1 large onion, chopped
1 (46 ounce) can tomato juice
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes chili ready
2 (15 ounce) cans chili hot beans in chili gravy
4 tablespoons chili powder
1/4 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon cumin
2 garlic cloves, minced
1/2 teaspoon salt

In a large soup pot brown ground beef and onion; drain well. Add remaining ingredients and bring to a boil.
Simmer for 45 minutes to 1 hour.

Option: Serve with cheese and crackers.

Pumpkin and Black Bean Chili


2 tablespoons extra virgin olive oil
1 pound ground turkey, or 1½ cups cubed cooked turkey
1 medium onion, chopped
1 yellow bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can Diced Tomatoes
1 (14.5 ounce) can Petite Diced Tomatoes w/Lime Juice & Cilantro
3 cups chicken broth
3 teaspoons chili powder
1 teaspoon each of cumin and oregano
Salt and black pepper to taste

In a skillet, heat oil over medium heat. Add turkey, onion, pepper and garlic; cook and stir until tender. Drain well.
Transfer to slow cooker. Add remaining ingredients and stir to combine. Cook, covered on low for 4 to 5 hours.

Spicy Turkey Chili


2 tbsp vegetable oil
1 onion, chopped
2 pounds ground turkey
2 red bell peppers, seeded, diced
2 jalapeno peppers, seeded, diced
2 cloves garlic, minced
1 can tomato paste
1 can stewed, diced tomatoes
4 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons paprika
1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp cayenne, or to taste
2 cups water
2 (15 oz) cans pinto beans - drain liquid

n a large pot, over medium heat, saute the turkey and onions in the oil for 5 minutes, breaking up the turkey into very small pieces with a wooden spoon, or spatula. Add the garlic, continue to saute for an additional 2 minutes. Add all remaining ingredients, except the beans, and simmer one hour. Add the beans and simmer for 15 minutes before serving.

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Comments 1 comment

peachpurple profile image

peachpurple 10 months ago from Home Sweet Home

i love spicy hot chilli but mine is store bought paste

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