My Mom’s Award Winning Chili Recipe

Name: Award Winning Chili Recipe With Ground Beef & Pinto Beans
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 2 LBS Lean Ground Beef; 2 Tablespoons Vegetable Oil; 1 10oz Can of Beef Broth; 2 Gloves Garlic, Minced; 1 Cup Onion, Chopped; 2 Large Bay Leaves; 2 Tablespoon Ground Cumin; 2 Tablespoons Oregano Leaves, Crushed; 1 Tablespoon Paprika; 1 Tablespoon Red Pepper, Crushed; 24 oz Crushed Tomato; 4 Tablespoons Chili Powder; 1 Jalapeno, Diced; 2 Small Cans Chili Beans; 3 Tablespoons Cornmeal

There’s a handful of recipes that I can always depend on – my kids eat them, they’re easy to make and it’s comforting. One of the best recipes from our family is my Mom’s Award Winning Chili recipe, with ground beef and pinto beans. It’s a classic one-bowl dinner idea that’s easy to make!

Related: DIY Serve Yourself Chili Night

Why It’s Our Award Winning Chili Recipe

The story starts with a small church function. My mom made this chili recipe for a cook-off at her church. It won first place and she brought home a bottle of vodka as her prize. Yet, it was the beginning of something much bigger. This chili recipe went on to win several cooking contests, including an exclusive contest for the University of Georgia parents.

I started making the recipe, as a novice cook, when we first got married. I wanted something warm and comforting for winter.

It makes a huge batch of chili, so you can eat leftovers for a few days. You can cut the recipe in half if you’d like to make it for just a few people.

What To Serve Chili With:

I’m all about toppings for my chili! I love to make a buffet table where guests can come up and serve themselves a bowl, with whatever toppings they like best.

Tortillas
Avocado
Frito Chips
Tortilla Chips
Cheese
Hot Sauce
Sour Cream

How To Make Beef Chili With Pinto Beans

In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.

Add your ground beef and break it up until it’s browned off.

Add beef broth and let it simmer for a few minutes over medium heat.

Throw all of your spices into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.

Add your can of crushed tomato and stir.

Add your diced jalapeño and pinto chili beans. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.

Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

Serve in a bowl with bread, tortilla chips and toppings. Store leftovers in an air-tight container. You can also freeze chili for 6 months time.

Yield: 12 cups

Award Winning Chili Recipe With Ground Beef & Pinto Beans

An award winning beef chili recipe with pinto beans - this is a classic one-bowl dinner idea that the whole family will love!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

2 LBS Lean Ground Beef
2 Tablespoons Vegetable Oil
1 10oz Can of Beef Broth
2 Gloves Garlic, Minced
1 Cup Onion, Chopped
2 Large Bay Leaves
2 Tablespoon Ground Cumin
2 Tablespoons Oregano Leaves, Crushed
1 Tablespoon Paprika
1 Tablespoon Red Pepper, Crushed
24 oz Crushed Tomato
4 Tablespoons Chili Powder
1 Jalapeno, Diced
2 Small Cans Chili Beans
3 Tablespoons Cornmeal

Instructions

In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.
Add your ground beef and break it up until it's browned off.
Add beef broth and let it simmer for a few minutes over medium heat.
Throw all of your spices, except for chili powder, into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.
Add your can of crushed tomato and stir.
Add your diced jalapeño, chili bean and chili powder. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.
Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

Nutrition Information:

Yield:

12 Cups

Serving Size:

1 Cup
Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 67mgSodium: 493mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 25g

**Nutritional information is calculated by a third party. Actual nutritional values may vary.