Good, Easy to Make Homemade Chili

5.0(35)

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.

by Noodles·published 2002-02-24

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Meat

Servings

(12–15)

Total time

3h 30m

prep 30 min

Calories / serving

277 kcal

Ingredients (10)

serves

1 1/2-2 lbs ground beef (for vegetarians you can substitute tofu for the ground beef and it turns out good.)
1 green pepperbell-pepper
1 oniononion
1 head garlicgarlic
4 (14 1/2 ounce) cans diced tomatoes or 4 (14 1/2 ounce) cans crushed tomatoestomato
2 (14 1/2 ounce) cans chili beanschili-beans
1/2 cup chili powderchili-powder
1/4 teaspoon thymethyme
1/16-1/8 teaspoon cayenne pepper (depending on desired spicyness. don't add much more than this it gets real hot)
salt and peppersalt-and-pepper

Instructions (4 steps)

01Brown meat (drain grease).
02Cut up vegetables.
03Put 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).

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