Mom’s Chili Recipe
Mom’s Chili Recipe
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The temperature has practically dropped over night here in Central Pennsylvania. It’s time to take out the air conditioners and make sure the furnace is ready for winter. It must have been pretty chilly, pun intended, in the house this morning because my husband turned on the heat before leaving for work. I think turning on the heat would have been more effective if he would have remembered to close the windows upstairs, but I won’t get into that right now. #men.
With the cooler weather comes soup and crockpot season. I thought I’d start things off right with my mom’s chili recipe. My mom has been making this chili since I was a kid and has perfected it over the years. Everyone who eats mom’s chili raves about it.. it is the best!
There’s a few things I want to say about this chili recipe before you make it. For one, you are reading the recipe correctly when it says 1 heaping teaspoon of peanut butter. This is her secret ingredient and how her grandmother used to make it. Unless you are allergic I do recommend adding the peanut butter. I know it seems weird, but it just adds this deep creamy flavor to this pot of chili. I also want to note that it is best to cook the beans a little, just as the recipe says, before adding your crushed tomatoes and tomato soups. This just helps to soften the beans.
I hope you enjoy this recipe. If you decide to make this recipe this week, I’d love to hear from ya! You can drop a comment below or message me on any of my social media pages. Hope you have a blessed weekend and as always remember to keep it simple. Catch ya next week my friends! Facebook, Twitter, Pinterest, Instagram
- 2 1/2 pounds ground chuck
- 1 Tbsp. Garlic Powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 1/4 tsp. Black Pepper
- 1 Lg. sweet onion
- 7 slices jalapenos
- 2 16 oz. light kidney beans
- 3 28 oz. chopped or crushed tomatoes
- 2 10.75 oz. tomato soup
- 3 Tbsp. Chili powder
- 1 tsp. season salt
- 1 heaping tsp. peanut butter
- 1/3 cup sugar
- shredded cheddar, onion, and Jalapeños ( to serve with)
- In a large stock pot add ground chuck, garlic powder, onion powder, salt, and pepper; cook until chuck is browned. Next, add onion and jalapeños, cook until onion is translucent. Add kidney beans and cook for about 3-5 minutes. Add crushed tomatoes and tomato soup; mix. Add season salt, chili powder, peanut butter, and sugar; mix. Cover, and cook on medium heat until chili begins to boil, stir every few minutes. Serve with shredded cheddar cheese, onions, and Jalapeños. Enjoy!