Mom’s Best Chili Recipe is a mild, comforting chili made with ground beef that’s quick and easy to prepare on the stovetop. It’s a family favorite—simple, hearty, and perfect when you want the taste of home.
This easy chili is the recipe my mom made when I was growing up and the one my kids keep asking for. I made a big pot recently and it was gone before nightfall. It’s ideal for weeknight dinners, game-day gatherings, or any time you want reliable, homey comfort food.
The flavor is mild, so it’s kid-friendly. If you prefer more heat, you can increase the chili powder or add a pinch of cayenne, but as written this recipe is designed to be approachable for everyone.
Why you’ll love this family favorite recipe!
Made with just a handful of affordable ingredients, this chili comes together quickly and reliably.
It’s mild by default but easily adjustable—add extra chili powder, diced jalapeños, or hot sauce to bump up the heat.
Simple ingredients and straightforward technique deliver big, comforting flavor.
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.
– Ruth
What You Need
This classic chili requires only a few pantry staples. Exact amounts are in the recipe card below.
- Ground beef — extra-lean works well
- Onion — white or yellow, diced
- Bell pepper — yellow, red, green, or orange, diced
- Kidney beans — drained and rinsed
- Tomato sauce — not marinara
- Diced tomatoes — undrained
- Beef broth or water
- Spices — chili powder, salt, and black pepper
How to Make Stovetop Chili
Start by cooking the chopped onion in a little olive oil in a Dutch oven or large pot until it softens. Add the ground beef and cook over medium-high heat until no pink remains. If you’re not using extra-lean beef, drain off excess fat.
I like to season as I go, adding some spices while the meat cooks and adjusting after the other ingredients are combined. Once the beef is browned, stir in the beans, tomato sauce, diced tomatoes, broth or water, bell pepper, and remaining seasonings. Bring the mixture to a simmer, then lower the heat and cover the pot.
How Long to Cook Chili on the Stove
Simmer covered on low-to-medium heat for 20 to 30 minutes. Thirty minutes is sufficient for the flavors to meld, but you can cook longer for deeper flavor. Stir occasionally to prevent sticking. If you prefer a thicker chili, uncover and simmer a bit longer to reduce the liquid.
Serving Suggestions
This chili is delicious topped with shredded cheddar or a cheddar blend, a dollop of sour cream, and a handful of tortilla or corn chips. Crusty bread, crackers, or homemade garlic bread make great accompaniments. Fresh toppings to consider: sliced green onions, jalapeño slices, crumbled cooked bacon, avocado, hot sauce, or diced fresh tomatoes.
Quick Tip
For thicker chili, remove the lid and simmer a bit longer so liquid evaporates and the chili concentrates.
Variations
This recipe is flexible. Add more chili powder, a pinch of cayenne, or a chopped jalapeño for heat. Stir in garlic powder or even a pinch of cinnamon for depth. If you prefer different beans, use pinto or black beans. Substitute ground turkey or chicken for a lighter version.
You can finish the chili in a slow cooker: transfer it to the slow cooker and keep it on low for a few hours—this will thicken the chili and deepen the flavors. The same ingredients can be adapted for a pressure cooker or Instant Pot if you prefer.
How to Store Leftovers
Refrigerate leftover chili in an airtight container for up to 4 days. For longer storage, freeze it in a freezer-safe container or heavy-duty freezer bag for up to 3 months for the best flavor. Thaw in the refrigerator before reheating.
Mom’s Best Chili Recipe (easy stovetop version)
Equipment
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1 dutch oven
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
- ½ teaspoon ground black pepper
Instructions
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In a large pot or Dutch oven, cook the onion in olive oil until soft.
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Add the ground beef and cook over medium-high heat until no longer pink. Drain excess fat if needed.
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Stir in the remaining ingredients, bring to a simmer, cover, and cook on low for 20 to 30 minutes or until ready to serve.
Video
Notes
Chili holds well in a slow cooker on low if you want to keep it warm before serving.
For thicker chili, simmer uncovered until the liquid reduces.
Using one can of beans instead of two is fine if you prefer fewer beans.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
My family loves this chili—many call it the best homemade chili. It’s a go-to dinner alongside other favorite ground-beef meals like creamy one-pot shells and beef, ground beef stroganoff, or chicken chili variations.
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