Good, Easy to Make Homemade Chili

"This is my mother's recipe that she has perfected over the years. She has won many a chili competitions with it. It is very good reheated for lunches and snacks."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by James L. photo by James L.
photo by Gabriella L. photo by Gabriella L.
photo by Kelli C. photo by Kelli C.
photo by ktmcconn photo by ktmcconn
Ready In:
3hrs 30mins




  • Brown meat (drain grease).
  • Cut up vegetables.
  • Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
  • That's it.

Questions & Replies

default avatar
  1. Debra L.
    The recipe calls for 1/2 Cup of chili powder… is that correct? It seems like an awful lot.
  2. gentlebearcrazy
    Do i drain the pinto beans in the can?
  3. Callie M.
    Do you add any water to the chili recipe before bringing it to a boil?
  4. Michael L.
    If the chili looks too thick can you add water or ??????
  5. abegail_cada
    Do I need to add water?


  1. atlsteve
    I was spending a cold and rainy day in Atlanta with my 11 yr old daughter and she said "chili would be great tonight daddy". I am a single dad and the only chili I have ever made was straight out of the can, so I decided to do alittle search. I ended up with this recipe, we went to the store for the ingredients and now my daughter thinks that I make the "best" chili she has ever had ("it's the bomb") was her exact words, lol. Thank you for saving me and for such great chili.
  2. DianaEatingRichly
    Tested this as my first recipe in my new pressure cooker. Nice and easy! I topped it with some chopped chives.
  3. Coffy
    Great chili! The best i've made. The 3 hour simmer is key, brings out the flavors. Thanks for posting =)
  4. James L.
    Made this today an I must say is probably the best chilli I have ever made
    • Review photo by James L.
  5. Kelli C.
    • Review photo by Kelli C.


  1. Kelli C.
    I like my chili to have depth and this is a fantastic recipie to begin with. I just added a couple more cans of drained kidney beans (1 light and 1 dark), 1 28 oz. can crushed tomatoes, a few stalks of chopped celery, little basil, onion and garlic powder and garlic salt. I did not cut up garlic head but used about 1/2 ready made minced garlic. Allowed veges to simmer first in a little olive oil. Delicious!!!!!!
  2. Shuntea R.
    I added celery and corn, 1 lemon and lime, 2 tablespoons of sugar, and a sprinkle of shredded cheddar cheese to each bowl.
  3. Duane R.
    I add a can of sweet corn to the mix yummy...
  4. Betty H.
    Chili called for 1/2 cup chili powder. Had to throw the whole thing out! Shoulda known better.
  5. RobbaTheHutt
    For a big batch, I used 4 cans of spicey hot diced tomatoes, 2 small cans of fire-roasted tomatoes with green chilis, 3 lbs of meat, and a variety of beans. I accidentally used too much chili powder (1 cup instead of 1/2 cup), but my accident made the chili have a gorgeous red color to it.



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