Mom's Chili

Mom's Chili

37 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Recipe by  Bailey

“Quick, easy, yummy chili from Texas.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

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Reviews (37)

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Stuck to the recipe aside from the following changes: Could not find ranch-style beans so I used pinto beans instead. In addition to the onion, I added about 1/2 of a green pepper. While browning the meat & veg, I threw in 2tsp minced garlic plus 1 beef bullion cube. Rather than use tomatoes w/green chiles & 1c. water, I used (2) 8oz cans of tomato sauce. Great recipe. I had to improvise based on what I had, but I will continue to make it with these changes as it turned out to be pretty close to my fathers without all of the work. Thanks for the recipe. Something this easy, quick, and cheap shouldn't taste this good!

irish carfi

irish carfi

Excellent!! I added sauteed onion and garlic and tomato paste. I also used about two cups of beef broth and one cup of water. I topped the chili with oyster crackers and cheddar cheese and served Mexican cornbread on the side. Yummy!



Ooooh so good! We layered it with fritos and colby/monterey jack cheeses since my hubby isn't too fond of chili straight up, and it was perfect! Will definitely be making again, especially for the winter :).

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Amount Per Serving (4 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1701 mg
  • 68%

Based on a 2,000 calorie diet



previous recipe:

Quick Chili I


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Swink's Chili