September 15, 2026
Do you ever try other people’s recipes and just think, it’s not as good as my mom’s? Same. I’ve tried plenty of chili recipes over the years, and I always end up back here, making my mom’s classic beef chili, because nothing else really compares.
Why this works
Browning the beef with the onions and peppers first builds a real flavor base instead of everything tasting like tomato soup with meat floating in it. The combination of chili powder, cumin, and garlic powder isn’t fancy, but it’s the right amount of warmth without turning this into something too spicy for little mouths. And letting it simmer low and slow is really what makes it taste like it’s been cooking all day, even if you didn’t start it until 5pm.
Ingredients
Method
- In a large pot over medium heat, heat the olive oil. Add the onions and green peppers. Cook for 3-5 minutes or until soft.
- Add the ground beef right into the pot with the vegetables and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in the tomato paste and cook for a minute or two, letting it coat the beef and vegetables.
- Add the chili powder, garlic powder, cumin, salt, and pepper. Stir to coat everything and cook for another minute until fragrant.
- Add the kidney beans, beef broth, tomato juice, and tomato sauce. Stir to combine.
- Bring to a simmer, then reduce heat to low. This chili is genuinely flavorful in under 30 minutes, but if you have the time, let it simmer longer to build even more depth.
- Taste and adjust seasoning if needed, then serve.
