Nothing beats a piping hot bowl of Mom’s old-fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make, and tastes delicious!
On a cold, wintry day nothing tastes as good as a big bowl of Mom’s Old-Fashioned Chili…just the way my Mom always made it for us growing up. The tradition continues, and I’ve been using this family recipe for evuhhhhh! So easy. So GOOD! I think you’ll like it, too.
It’s Easy To Make Mom’s Old-Fashioned Chili Vegetarian!
The awesome part is that if you simply omit the meat Mom’s old-fashioned chili can be a totally vegetarian meal. I know this amazing tidbit because I’ve tried it (we have two vegetarians and a vegan in our family) and they loved this hearty chili, too.
So…grab the ingredients, a wooden spoon, knife, cutting board, a big stockpot (or crock pot) and make a big pot of Mom’s old-fashioned chili. After tasting it, get ready to say “Thank You, JB’s Mom!!!!!!”
I make Mom’s old-fashioned chili year-round, but it is an especially good comforting and filling dish when it is COLD outside. I’ve even left the meat out of this recipe to make a completely vegetarian chili when family members (who are vegetarian or vegan) come over for dinner. It tastes wonderful, even without the meat!
It’s EASY To Make Mom’s Old-Fashioned Chili
Making Mom’s old-fashioned chili couldn’t be any easier! Ground beef, onions and green peppers are cooked until meat is cooked through.
The meat, onions and peppers are then added to a large soup pot on the stove (or a crock pot) for cooking.
The rest of the ingredients are stirred into the pot, and cooked for about 1½ hours on the stove top, or for 5-6 hours in the slow cooker on low heat. Once done, Mom’s old-fashioned chili is ladled into bowls, garnished with sour cream, cheese and cilantro, then served!
Sometimes I change the recipe up and add different quantities of canned beans to this chili, based on what I have in the pantry at the time. You really can’t hurt this delicious chili!
The printable recipe shown below is the standard recipe I use 99% of the time for making a big pot of Mom’s old-fashioned chili!
I can almost smell it cooking away on the stove…yum! It’s also really good garnished with some fresh cilantro, additional grated cheddar cheese, and a small dollop of sour cream!
Sure hope you enjoy Mom’s Old Fashioned Chili! It is a great tasting, hearty, filling soup, and I really think you will love it! Have a great day!
Looking For More Southwest-Inspired SOUP Recipes?
You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of my yummy Southwest-inspired soup recipes include:
- Albondigas Soup
- Chili’s Chicken Enchilada Soup (copycat)
- Southwestern Chicken Soup
- Green Chile Chicken Crockpot Enchilada Soup
Interested In More Recipes?
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- 1 1/2 lbs. ground beef
- 1 large brown onion , chopped (go ahead and have yourself a little cry)
- 1/2 green pepper , chopped
- 1 large (big, fat one)and 1 small can diced tomatoes (14.5 oz)
- 1 large can chili beans (or 2 regular sized)
- 1 can kidney beans (14.5 oz.)
- 1 can black beans (14.5 oz.)
- 1 can pinto beans (14.5 oz.)
- 1 tsp. paprika
- 2 tsp. Worcestershire sauce
- 1/2 tsp. cayenne pepper
- 3 TBSP. chili powder
- 1 1/2 tsp. garlic powder
- 2-3 tsp. salt (more or less, to taste)
- 2 tsp. ground cumin
- 1 tsp. oregano
- 1 cup water
- 1 small can tomato paste (I've also used tomato sauce when out of tomato paste)
- In skillet, brown ground beef, chopped onion and green pepper. Drain off grease.
- If you are using a crock pot: Put the browned meat mixture in crockpot; add the rest of the ingredients...(cook on low for 6 hours)
- If cooking in a large pot on the stove top, add the browned meat mixture to the rest of the ingredients; simmer (uncovered) for about an hour and a half.
- When ready to serve, garnish each serving with grated cheese, a small dollop of sour cream and a sprig of cilantro (optional).
This recipe makes a large pot of soup. It will freeze well.
Here’s one more to pin on your Pinterest boards!