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4.54 stars (95 ratings)Dec 28, 2015118
The flavors of this red chili are classic. Perfectly spiced and loaded with beef and beans. Add some fritos and cheese and you are looking at red chili perfection.
Updated from the archives (from waaaay back in 2009), this chili recipe is a classic. Simple, comforting, perfect, it’s my mom’s tried-and-true recipe and it’s the only chili I ate from birth to age 18 (plus, it’s been known to win a chili cook-off or two).
My mom will insist until she is blue in the face that she doesn’t like to cook and she is undoubtedly rolling her eyes right now if she knows I’m talking about this and her and cooking and all the facts.
Some of my favorite recipes (like this lasagna) come from my momma.
Growing up she always had dinner on the table for our family – a homemade dinner – and even though I took those dinners completely for granted (ah, childhood), now I am even more grateful for all those home cooked meals knowing that cooking is probably her least favorite thing to do ever.
Perfectly warm without being too spicy (although you can up the heat to your heart’s content), the flavors of this chili are delicious.
I’ve made a few changes over the years to suit our tastes and ingredient preferences but it’s still pretty darn close to my mom’soriginal.
This is one of my favorite chili recipes. It speaks of home and good memories, and I can’t help but love how simple and uncomplicated it is.
P.S. Thank you so much for your sweetness and sincerity on last week’s post. Thank you, thank you; you have no idea how much it means to me! I hope the last remaining days of 2015 are treating you very, very well.
My Mom’s Classic Chili
Yield: 12 servings
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 30 minutes mins
4.54 stars (95 ratings)
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Ingredients
- 2 medium, or 1 large yellow onions, diced
- 2 teaspoons salt
- 2 to 2 ½ pounds ground beef or lean ground turkey
- 3 large cans (29-ounces each) pinto beans, rinsed and drained
- 46 ounces tomato juice
- 1 (8-ounce) can tomato sauce
- 1 cup (227 g) ketchup
- 2 bay leaves
- ½ cup water
- ¾ teaspoon garlic salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper, plus more if you want the chili spicier
- 2 teaspoons ground cumin
- 1 tablespoon brown sugar
Instructions
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
Notes
For a Slow Cooker Version: brown the meat and onions in the first step but instead of a pot, combine the rest of the ingredients in a large slow cooker. Stir in the meat and cook on low for 5-7 hours. I’ve also subbed in stew meat for the ground beef and it is delicious also (I don’t precook it, I throw in the meat cubes and onions with the other ingredients and cook it on low for about 8 hours).
Amount: this recipe can be easily scaled down.
Author: Mel
Serving: 1 Serving, Calories: 597kcal, Carbohydrates: 69g, Protein: 37g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 67mg, Sodium: 903mg, Fiber: 20g, Sugar: 12g
Recommended Products
Recipe Source: adaptedslightlyfrommy mom, Michel W.
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posted on December 28, 2015 (last updated March 21, 2024)
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118 comments on “My Mom’s Classic Chili {Stovetop or Slow Cooker}”
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Melissa G. — Reply
I was skeptical of using ketchup in chili, but I made the recipe as written, and it turned out great! It was super tasty and the whole family enjoyed it!
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Molly C. — Reply
This is so yum! I did it in the instant pot:
Sauteed onions & beef. Mixed in spices. Added tomato juice, sauce & beans.
Cooked on high for 15 min. Manual release because we wanted to eat, but I’m sure a 10 min natural release would be good too.
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Adrienne — Reply
First place in my church chili cook-off! I used HEB charro beans as my pinto beans (it’s what the husband brought home ♀️) thanks Mel!!
HEB is a Texas regional grocery store.
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Mel — Reply
Congrats!!
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Vilma — Reply
Tried the chili recipe and hubby and I loved it! Thank you. Wondering, what is the best way to store leftovers?
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Mel — Reply
I usually just store in a covered container in the refrigerator or in the freezer.
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AK — Reply
My family ADORES this chili. I’ve made it eleventy billion times since I discovered the recipe. Some things I’ve learned:
-it doesn’t turn out as well in the crock pot. It needs to reduce on the stove to really taste awesome. -I can never find the big cans of beans, so I always use 6 small cans. -it’s really easy to add extra veggies, often I’ll blend up carrots or whatever else is dying in my fridge, no one can tell the difference. -chipotle chili powder instead of cayenne tastes way better. Be careful if you have a new jar though, that stuff can be spicy. THANKS MEL!! -
Angie — Reply
So if you’re using regular size cans of beans it would be almost six cans?
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Mel — Reply
Yes
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Stephanie Watts — Reply
I made this yesterday in the crock pot. I used stew meat instead of ground beef, mostly because I didn’t have time to brown the ground beef. It was really thin, more like soup than a chili. Do you think it’s because of stew meat? I’m going to make it again with ground beef, just to see.
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Mel — Reply
Hmmm, I’m not sure why it was so thin. If you want to use stew meat again, you could try cutting the tomato juice down.
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Melanie — Reply
Mel!!!! OMG this really is the most perfect beef and bean red chili. I can’t believe I haven’t made it before. It’s simmering away on the stove right now, I’ve got some fresh grated sharp cheddar cheese, Fritos and oyster crackers ready to go for toppings. I went to take a little taste, and now I can’t stop, I’m standing over the stove eating spoonfulls! This will be MY red chili recipe from now on!
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Valerie — Reply
I made this in the instant pot and it worked great! First I made a pound of pinto beans and drained them. Then I followed the rest of the recipe in the instant pot – just hit the slow cooker button and cooked it for 1.5 hours. Just make sure to have the pressure valve open and use the middle heat setting. It turned out perfectly – as always. I made Mel’s corn bread with it (always my daughter’s favorite part of chili…..)
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Melissa Henrich — Reply
2nd place at the chili cook off! Thanks Mel!
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Mel — Reply
Woohoo!
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Karen M — Reply
Needed a last minute recipe for a chili cook-off, and so I turned to the one place I 100% trust. This recipe is Delicious. I finally have a go-to chili recipe! Thank you!
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Mel — Reply
Yay!!!
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Judy — Reply
Hi Mel. Did a google search for a good chili recipe using a large can of tomato juice. Yours popped up and I saw all the ingredients, and this one won out. I’m making it for my husband who is in rehab and misses home cooking. Thanks a bunch. I think he’ll love it and there’ll be leftovers to freeze! 🙂
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Mel — Reply
Thanks, Judy! I hope your husband enjoys it!
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Kelly rasmusson — Reply
I just made this chili after experimenting with other recipes, all claiming to be ‘the world’s best’. This is THE best tasting chili I’ve ever had, my search for the perfect chili is over! Thanks for never disappointing Mel! I should have known to come here before turning to Pinterest, ha! Delicious.
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Mel — Reply
Thanks, Kelly!
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DANI — Reply
This is my favorite go to chili! Super simple and the flavor is so delicious. It was the perfect weekend to whip this up, with it being blustery and chilly! I paired with your perfect cornbread recipe and honey butter. I sure love your blog and you Mel!
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Carey — Reply
My family loves this recipe! It is super delicious, and I love that it comes together really quickly. It is a real crowd pleaser, and makes fabulous left overs!
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Tricia — Reply
About how many does this feed?
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Mel — Reply
Around 12.
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Maegan — Reply
So delicious! My kids who are usually very picky eaters LOVED this chili. Thank you for such a great recipe.
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Jessica G — Reply
Hi Mel,
Have you made this in the IP yet? I have some white cheddar pimento cheese in the fridge that I plan to top it with:)-
Mel — Reply
Yum! I haven’t made it in the IP yet but I have a feeling it would transition pretty well.
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kt — Reply
Yum. Makes a ton though. I now halve the recipe for my family of three.
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Beth — Reply
This is my family’s favorite chili! Hoping you may add some directions to make in the Instant Pot as well. Ever since reading your post on pressure cookers, I’ve been addicted to cooking in the IP! I’m planning on trying the chicken chili you posted recently, but doubt it can compete with this one! 😉
Family can’t get enough of applesauce in the IP as well, so it was fun to read your post on that today!
Thanks so much! You are my go-to food blog! 🙂
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Rebecca — Reply
recipe sounds good and If it’s good I will use it like it is to bring somewhere but can you scale it down to half? I’m not good with that
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Mel — Reply
Yes, you can easily halve the ingredients.
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Palladini — Reply
I cook My meat, right after throwing the meat in the pan, I throw all the spices on top and cook them with the meat, it adds a very deep flavour to the chilli.
I make my own chilli powder, i grow a variety of pepper plants, from Hatch chillis to habanero peppers. smoke them, dry them in my Dehydrator and then turn them to dust, then add a few other spices and that is my chilli powder
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Jennifer — Reply
I made a half batch of this today. I put everything in the slow cooker on low at noon and it was perfectly ready at 6: 30 when I got home. It is such a good basic chili! No chunks of tomato or other unusual items to scare off picky eaters. The touch of sweetness from the ketchup was better than expected! I may double the cayenne next time. Certainly keeping this in my files. I’m already looking forward to the leftovers for lunch tomorrow.
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Heather — Reply
I made this for my husband’s work party last week and it was a huge hit. We all loved it. Thanks for sharing such wonderful recipes. I’m a huge fan.
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Liz — Reply
I’ve made a small batch of this several times since this recent post. I LOVE the sweet heat – very good.
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Nisha — Reply
This chili is awesome! My family loves it and my husband says it’s the best he’s ever had. This is the only chili I ever make now btw 🙂
Very easy as well. -
Stacey — Reply
This was great! I was worried about the texture being strange without chunks of tomato in it, but it was perfect. Will definitely make again.
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Terri — Reply
I have this on the stove right now…I had to sample it, just to be sure it was “good” and let me say…it is!
My family LOVES chili, I make it year round, yep, even during the summer, so I’m always looking for any good recipes I can make, so I knew I had to make this.Mel, your white chicken chili is a family favorite, my youngest son often requests it for his birthday 🙂
Now, can anyone tell me what’s the cornbread recipe that several people have commented on??
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Mel — Reply
Here’s the cornbread recipe, Terri. 🙂
http://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/-
Terri — Reply
Thx Mel! Going to make it now! Happy New Year!
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Andrea — Reply
My mom always uses tomato juice in her chili too. I’ve been looking for a recipe that uses it too as my mom never writes down her recipes and says – just a pinch of this and a handful of that. I do know that sometimes she uses spicy V-8 juice and it adds a great spicy dimension to the chili. Thanks Mel!
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Ellen — Reply
Mel, my mom is the exact same way! And I’ve felt the same as you, knowing it was a chore. I feel even more thankful (as an adult) that she had a homemade dinner on our table every night.
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Jen T — Reply
Perfect meal tonight while we endure an ice/snow storm! Thanks Mel!
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Paige — Reply
This looks so delicious! There really is nothing better than a good classic family meal!
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Nanci — Reply
So glad she didn’t use kidney beans which to me are so mealy and not at all good in chili. I prefer pintos or red beans…which I grew up on. I also like chopped canned tomatoes in mine and use Williams chili seasoning…Never fails. I made chili on Christmas day….easy and relaxing meal to make.
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Bri — Reply
Mel, you would be so proud. I won the chili cook off tonight at our ward party! There were so many fancy Chilis I thought I didn’t stand a chance. I guess the classic chili is just classic enough! Thanks again for making me look like a rock star! I’m frequently told what a great cook I am….bwahahaha. 5 years ago I would have never imagined hearing those words. You rock!
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Nicole — Reply
This was really good. My only problem was it not turning out as thick as yours. Is there something I can do to change that? Thanks!
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Mel — Reply
Nicole – You could cut down on the tomato juice a bit if you want it thicker (or simmer longer).
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Tara — Reply
I made this the other night for my husband and he said it was the best Chili he’s ever had! I’m a vegetarian and just put 3 can of black beans instead of the meat and it was delicious! Thanks for the easy and yummy dinner!
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Amanda — Reply
Loved this! I took it to a ward activity and there was none left, everyone loved it. I told everyone where to find the recipe also.
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Amy — Reply
So I did some research 🙂 and found out that you would want a little more than 8 cups of cooked beans. To make the math easier I’m just rounding it to 9 cups. By doing that you would want to cook 3 cups of dried beans to get the 9 cups. I hope this helps someone else.
I hope my math is right. Don’t judge if it isn’t. 😉
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Amy — Reply
I’m wanting to used dried pinto beans. Do you know how many cups of dried beans I would need to use?
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Mel — Reply
Hi Amy – I haven’t ever used dried beans in this so you may want to google what quantity of dried beans to sub for canned.
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Amanda Z — Reply
I made this for dinner today and it was the best homemade chili I’ve had!! It was so flavorful, a hint of sweetness from the brown sugar and ketchup, and a hint of spice from the cayenne. I served mine with cheddar cheese and since I didn’t have corn chips, we used crushed tortilla chips. I halved the recipe and had enough for me and my hubs to each have a big bowl for dinner and fill two containers with leftovers for us both to take to work for lunch tomorrow. Thanks to your mother for a great recipe!
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Peggy Sue — Reply
I just heard tonight about your wonderful recipies. I can’t wait to try some. Thank you so much for sharing them. I need some new ideas.
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Renee — Reply
This recipe has become a family favorite at our house, too…thanks so much for sharing it will us!
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