Chili is one of those dishes that can be made to suit your taste. It’s comfort food and can be created with family tradition, regional flavor, and of course your own personal flavor! Some like it thick and chunky, some like it thin and spicy, some insist on beans, others are adamant they don’t belong anywhere near chili.
For me, chili is deeply nostalgic. It started with what I learned from my grandma, and over time I’ve adapted it into something that feels like home in my own kitchen.
My Chili, Then and Now
My original recipe came from my grandma. I think it might have even had tomato soup, beans and chili powder in it. Over the years, I’ve gotten creative and adjusted it based on what I like, what I have on hand, and yes—what my kids will tolerate.
The Base Ingredients
Here’s what usually goes into my pot:
- 2 cans of beans
I like a mix: one can kidney beans and one can of mixed beans (kidney, pinto, black). - 1 can tomato sauce
- 1 can chopped tomatoes, but blended until smooth
(I prefer the flavor without the tomato chunks.) - About 1 pound of ground meat
Often a combination of ground beef and ground pork. - Spices:
- Chili powder
- Ancho chili powder
- Cumin
- A hint of cinnamon
- A pinch of salt & pepper
How It Comes Together
- I start by browning the meat in a large pot.
- As it’s finishing, I sprinkle in some of the spices to start waking them up.
- Once the meat is browned, I add my drained beans, tomato sauce, pureed tomatoes, and more spices.
- Then it all simmers together on medium to get things going, then low for a few hours so the flavors really meld.
Toward the end, I start the “taste and tweak” phase. A little more chili powder? Another pinch of salt? A touch more cinnamon? This is where chili really becomes personal.
When Life Changes the Recipe
Before I had kids, I always added chopped onion, sautéed before the meat. It gives chili either a nice kick or a subtle sweetness depending on the type of onion.
But my youngest has strong feelings about onions—feelings that include “absolutely not.” So, for now, onion is on pause.
I’m a self-admitted wimp when it comes to spicy heat so I don’t add anything that really gets the heat up. If you love spice, though, chili is an excellent place to play with jalapeños, poblanos, or your favorite hot sauce.
Texture is another place people personalize—some leave tomatoes chunky, some prefer a smoother base like I do. Some like just meat, some load up the beans, and some do a blend of both. Many people add bell peppers or diced green chiles.
That’s the beauty of chili: there’s no single right way.
Tonight’s Extra-Big Batch
Tonight I went big—perfect for leftovers, freezing for busy days, or feeding people you love:
- 2 pounds ground beef
- ½ pound ground pork
- 4 cans of tomato
(2 sauce + 2 chopped & pureed) - 6 cans of beans
- All my usual spices
I cooked it in my enamel cast-iron pot on the stovetop (though the slow cooker is great too). It simmered low and slow until everything blended into a cozy, flavorful pot of comfort. Cooking so much allowed for another night using the leftovers to top baked potatoes. Yum! Yum!
So… How Do You Chili?
Do you like beans? No beans?
Do you go all-in on spice?
Do you chop your tomatoes or blend them smooth?
Do you sauté onion, peppers, or garlic first?
Whether your chili is a family heirloom or something you improvise differently every time, I’d love to hear how you make yours. Chili is personal—and that’s what makes it perfect.
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