This post may contain affiliate links. Please see disclosure form more information.
Mom’s Best Chili Recipe is a mild chili recipe with ground beef that is easy to make on the stovetop. It’s perfect when you’re craving simple comfort food from home!
This easy chili recipe is one that my mom made all the time when I was growing up and the one my own kids request over and over again. I made a big pot of chili yesterday, and we had no leftovers!
It’s perfect for an easy dinner on busy weeknights or a game day get together or whenever you want some hearty comfort food. It’s mild enough for kids, so If you’re not a fan of spicy chili, this classic chili is the best recipe for you!
Why you’ll love this family favorite recipe!
It’s made with just a few simple ingredients, so it comes together quickly.
Even though this old fashioned chili recipe is perfect for people who don’t like spicy food, you can easily adjust the heat level to suit your personal tastes.
It’s downright delicious, as most simple recipes are!
I looked at many chili recipes before settling on this one and it has become a family favorite. Even my two and four year olds love it. I highly recommend it if you’re looking for something that’s not too spicy but full of flavor.
What You Need
You only need a few simple ingredients for this classic chili recipe. Full amounts are in the printable recipe card below.
- Ground beef — I use extra lean ground meat
- Onion — either white onion or yellow onion, diced
- Bell pepper — I use a diced yellow bell pepper for color, but a green bell pepper, red bell pepper or orange pepper works fine.
- Kidney beans — drained and rinsed
- Tomato sauce — not marinara sauce
- Diced tomatoes — undrained
- Beef broth or water
- Spices — chili powder, salt and black pepper
How to Make Stovetop Chili
First, cook the onion in a little olive oil until soft. I use my Dutch oven, but a large stockpot or any large pot will also work. Then, add the ground beef, and cook over medium high heat until it is no longer pink. If you aren’t using extra lean beef, you may want to drain the grease.
I usually like to season the chili as I go. So, I add some as the meat cooks and more after I add the remaining ingredients. When the beef is done cooking, add everything else. Stir the ingredients well, then heat chili until bubbling. Reduce heat to low, and cover the dutch oven.
How Long to Cook Chili on the Stove
Cook the chili on low heat to medium heat for 20 to 30 minutes. You can cook it longer, but 30 minutes is enough time for the flavors to blend if you’re in a hurry. Make sure you stir the chili from time to time with a wooden spoon or large spoon. I cook chili covered or with the lid slightly ajar if needed to reduce the liquid.
Serving Suggestions
We love to serve this easy beef chili with shredded cheddar cheese or cheddar blend, sour cream, corn chips, tortilla chips, crusty bread and crackers. Homemade garlic bread is amazing with chili! You can add your favorite toppings to this stovetop chili recipe, such as green onions, jalapeño pepper slices, cooked bacon, avocado, hot sauce or fresh diced tomatoes.
Quick Tip
If you prefer thicker chili, remove the lid and allow the chili to simmer little longer to let the liquid reduce.
Variations
We love this homemade chili recipe as is, but you can easily change it up. You can add more chili powder if you want more heat, but I’d start out with a smaller amount and go from there.
You can add another can of tomatoes or additional broth or water if you like your chili with more liquid. I add garlic powder every now and then, as well as a little cinnamon!
If you don’t have red kidney beans, sub pinto beans or black beans, instead. You can also use ground turkey or chicken instead of beef.
Want to make slow cooker chili? You can also start this classic beef chili earlier in the day and let it hang out in your slow cooker on low for 4 hours or until you’re ready to eat. Easy peasy, and the chili will be thicker!
You can convert this ground beef chili recipe stove top version to a pressure cooker version with my Instant Pot chili recipe.
How to Store Leftovers
Store leftover chili in the refrigerator in an airtight container. It keeps fresh for up to 4 days. You can freeze chili in a freezer safe container or ziploc bag for up to 3 months for best taste.
Mom’s Best Chili Recipe (easy stovetop version)
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 1 onion, chopped
- 1 bell pepper, seeded and diced
- 2 14-oz cans kidney beans, rinsed and drained
- 1 8-oz can tomato sauce
- 1 14-oz can diced tomatoes
- 1 cup water or beef broth
- 2 teaspoons chili powder
- 1 teaspoon sea salt plus more, to taste if needed
- ½ teaspoon ground black pepper
Instructions
- In a large pot or Dutch oven, cook onions in olive oil until soft.
- Add ground beef, and cook over medium high heat until no longer pink. Drain fat if needed, if not using extra lean beef.
- Stir in the remaining ingredients, heat until bubbling, cover, and simmer on low heat for 20 to 30 minutes or until ready to eat
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My whole family absolutely loves this delicious chili — They say it’s the best homemade chili recipe ever! It’s one of our favorite dinners, along with creamy shells and beef and ground beef stroganoff and this easy chicken chili!
For more easy ground beef recipes, sign up for the free weekly newsletter and follow along on social media.
How much water do I you add?
Per the recipe, 1 cup.
This chili was wonderful! I added some smoked paprika and cumin because I love those flavors. My boyfriend approved as well and he always has an opinion about my cooking 😂 Definitely will be making again. It was super simple and so flavorful!
Thanks so much, Joanna. I’m glad you both liked it!
There are 10 servings but how much chili per serving?
The standard serving size is 1 cup.
Thankyou for this recipe, I’ve been trying to lose weight and this recipe is the best.
I looked at many chili recipes before settling on this one and it has become a family favorite. Even my two and four year olds love it. I highly recommend it if you’re looking for something that’s not too spicy but full of flavor.
I haven’t made this as of yet, but plan to do so very soon… although after moving from Texas from over 50 yrs living there back to the South I sort of got use to eating chili w/o beans. Texas do not eat beans in chili. Well, I kinda like beans in chili and after making your Cabbage and Sausage Soup with a good review I am definitely going to make this chili – as well as a lot of your other recipes… the soup was so good that I did make it a second time.
Dee, I’m so excited to try this chili and really happy to have found a blog where a lot of 5 stars were given for your recipes.
Thank you for sharing…
Let me know how you like it, Tricia.
I have tried many chili recipes and this is the best ever. My family and I love it. Thank you for sharing your art of cooking. Delicious!!!
Thank you so much for your kind words!
Great stuff! Followed the recipe exactly and it’s the best homemade chili ever! Serving it often this winter
I really love this chili recipe! It’s not overly spicy and my toddlers can enjoy it along with the adults. It’s packed with flavor and so easy to make. I’ve found that leftovers freeze very well too. Thank you for this wonderful recipe!
Made this for the football games last Sunday. Everybody loved it! Going to have to make more next time!