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If you walked into our house on a cold Sunday afternoon, you’d smell this chili before you even got your boots off. Mom would be at the stove, wooden spoon in hand, humming something off-key. Dad would already have a slice of cornbread on his plate, “just making sure it’s seasoned right.” My sister and I would hover, waiting for her to say “okay, grab a bowl.”
This is that chili. The one with the big, warm smell. The one that won ribbons at the county fair and, honestly, at our kitchen table too. It’s hearty but not heavy, a little spicy but not scary, and there’s a secret ingredient at the end that makes people go “what is that?” but never guess right.
Why This Chili Feels Like a Hug
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Big flavor that sneaks up on you, not just heat for heat’s sake.
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Two kinds of meat so it tastes full but not greasy.
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That secret chocolate at the end — deepens, doesn’t sweeten.
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A huge pot that practically makes its own leftovers.
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Long simmer time means your house smells like you’re winning at life.
Ingredients (With My Kitchen Notes)
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Neutral oil – Nothing fancy. I use plain vegetable oil.
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One large onion, diced – Two small ones work fine.
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Chili powder – Six tablespoons, yes really. It’s the backbone.
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Cumin, coriander, oregano, onion powder, salt & pepper – All the warm, earthy stuff.
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Garlic – Four cloves, minced. Fresh if you can.
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Ground beef & pork – Two pounds beef, one pound pork. All beef is fine if that’s what’s in the fridge.
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Diced tomatoes – Four cans with juice. Fire-roasted adds a nice smoky note.
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Pinto beans – Two cans, drained. Kidney or black beans work too.
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Bay leaves – Three. Small but mighty.
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Masa harina – Thickens and gives a soft corn whisper. Cornmeal will do in a pinch.
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Semi-sweet baking chocolate – Two ounces. Don’t skip. It’s Mom’s trick.
How I Make It (Step by Step)
1. Get the base going.
Big Dutch oven on the stove. Heat the oil over medium. Toss in the onion and cook a couple of minutes until it softens and smells sweet. You’re not browning it, just coaxing it awake.
2. Wake up the spices.
Stir in chili powder, cumin, coriander, oregano, onion powder, salt and pepper. Keep stirring for a full minute. This blooming step is where your kitchen starts smelling like a chili festival.
3. Garlic time.
Add minced garlic. Another minute, gentle stir. Don’t let it burn. Just fragrant.
4. Brown the meat.
Add beef and pork. Turn the heat up a notch. Break it up with your spoon so it cooks crumbly, not clumpy. Let it brown all the way — about 10 minutes. Don’t rush. This is flavor.
5. Tomatoes, beans, bay leaves.
Pour in the tomatoes (juice and all), beans, and tuck in the bay leaves. Stir well. Bring it to a gentle bubble then lower to a slow simmer.
6. The long, cozy part.
Let it simmer, uncovered, for 90–120 minutes. Stir every 15–20 minutes so nothing sticks. This is when you do your laundry, call your friend, or just stand there breathing it in. It’s worth the wait.
7. Finish with the secret touch.
Fish out the bay leaves. Stir in the chocolate and masa harina. Cook 5–10 minutes more until it’s thick, velvety, and smells like heaven. Taste. Maybe a pinch more salt? Maybe a squeeze of lime? Make it yours.
Serve in big bowls with whatever toppings make you happy — shredded cheese, chopped onions, sour cream, a hunk of cornbread on the side.
Little Tweaks
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Add a diced jalapeño with the spices for a kick.
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Skip the beans if you’re in a no-beans mood.
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Use ground turkey but add a splash of oil to keep it rich.
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Stir in bell peppers for sweetness and color.
Leftovers & Freezing
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Keeps 4–5 days in the fridge. Tastes even better the next day.
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Freezes up to 3 months. Portion it out so you can grab a quick dinner later.
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Reheat on the stove or in the microwave with a splash of water or broth if it’s thick.
Thanks for Hanging Out
This isn’t just a recipe. It’s a pot of food that quietly feeds everyone you love and fills your house with a smell that makes people smile when they walk in the door. If you make it, tell me your twist — I love hearing how folks make it their own.
Stay cozy and enjoy,
Mom's Award-Winning Chili
Ingredients
- 2 tablespoons neutral-flavored oil
- 1 large onion, diced
- 6 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb ground pork
- 4 (15 oz) cans diced tomatoes
- 2 (15 oz) cans pinto beans
- 3 bay leaves
- 2 tablespoons masa harina
- 2 oz semi-sweet baking chocolate
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion and cook for 2–3 minutes.
- Add chili powder, cumin, coriander, oregano, onion powder, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add garlic and cook for an additional minute until fragrant.
- Add ground beef and pork. Increase heat and cook, stirring, until fully browned.
- Add diced tomatoes, pinto beans, and bay leaves. Simmer for 90–120 minutes, stirring every 15 minutes.
- Remove bay leaves. Stir in chocolate and masa harina. Cook for 5–10 minutes until well blended and thickened.
Notes