Mom's Chili


This is my mom’s Chili recipe with a little tweaking from me. I did not like it when I was a kid so you will notice some kid friendly changes. Now, it’s a favorite of mine especially on a cool fall day.


  • 2 pounds Ground Beef
  • 1/2 cup Diced Onion
  • 3/4 cup Diced Celery
  • Optional ~ 1/2 cup Diced Pepper (Green, Red, Hot, Sweet…whatever you like)
  • 2 large cans (28 oz) stewed tomatoes (I throw these in the food processor because my boys do not like big chunks of tomatoes)
  • 2 cans tomato soup (it just doesn’t taste the same with out the soup…I use the Campbell’s Healthy Request)
  • 4 teaspoons Chili Powder
  • Pepper (to taste)
  • 2 teaspoons Cumin
  • 2 packages Green Giant Frozen Niblet Corn in Butter Sauce (cooked for about 4 minutes in the microwave)
  • Optional ~ 1 can Beans (your choice)
  • Optional ~ Shredded Cheddar Cheese


  1. Over medium to high heat, brown the ground beef ( I use a pastry cutter for browning beef…finer pieces)
  2. Add the onions, celery and peppers and cook until tender.
  3. Add additional ingredients and mix well.
  4. Reduce heat to simmer for about 20 to 30 minutes minimally.
  5. We like this served with corn bread (for quick meals I keep a couple of the Jiffy mixes on hand) and topped with some shredded cheddar cheese.

Freezes well.

Thoughts? Comments? Suggestions?

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