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How to Make Mom's Perfect Chili - A Step-by-Step Guide

Mom's Perfect Chili is a classic, hearty dish that has been passed down through generations in my family. This recipe is the epitome of comfort food and never fails to satisfy, especially on a cold winter day. It's a slow-cooked, savory blend of ground beef, beans, tomatoes, and a secret combination of spices that give it a depth of flavor that's hard to beat.

What sets Mom's Perfect Chili apart from other recipes is the attention to detail and the slow cooking process. The flavors me...

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Ingredients

  • 1 tablespoon olive oil, divided
  • 2 pounds ground beef sirloin
  • 1 large onion, diced
  • 2 medium poblano peppers, diced
  • 1 medium orange bell pepper, diced
  • 1 medium jalapeno pepper, seeded and chopped
  • 3 cloves garlic, minced
  • ¼ cup chili powder
  • 4 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • ½ (28 ounce) can tomato puree
  • 2 cups beef stock
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotle peppers
  • 3 (15 ounce) cans kidney beans, drained and rinsed

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 4 hrs
  • Servings: 12

  • Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
  • Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
  • Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
  • Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

    • Nutrition

    296 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 40mg
    • Sodium: 823mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 11g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 24mg
    • Calcium: 98mg
    • Iron: 6mg
    • Potassium: 685mg

    Categories

    Classic recipes
    Vegetarian recipes
    Spicy recipes
    Slow cooker recipes
    Easy recipes