Mom’s Basic Chili

For every chili enthusiast, there is a chili recipe. This is the chili Rhonda Schuldt grew up eating, and it is still her starting point for any variation that might come along. It is infinitely adaptable (including into other types of chili) and its versatility offers a wide range of uses for any leftovers.

Tips for Making a Chili Recipe

This is an excellent make-ahead recipe that is easily doubled. Leftovers freeze well for a variety of future uses! To go vegan, use shredded tofu or pulled jack fruit in place of the ground meat and garnish with vegan cheese shreds and plain almond yogurt. Swap out the beans in the basic recipe with any combination of beans you desire – garbanzo, cannellini, northern, etc. To make a thicker version, add a small can of tomato paste in addition to the tomato sauce. I also like to add a can of drained, fire-roasted diced tomatoes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An aerial view of a bowl of chili, red in color

Mom’s Basic Chili


  • Author: Rhonda Schuldt
  • Yield: 8 pints 1x

Description

A chili recipe to warm your heart and soul.


Ingredients

Scale
  • 2 pounds ground beef (turkey, chicken, or pork)
  • 1 medium onion, chopped
  • 1 teaspoon garlic salt
  • 1 8-ounce can tomato sauce
  • 1 tablespoon white or cider vinegar
  • 1 teaspoon sugar
  • 2 15-ounce cans red kidney beans
  • 2 15-ounce cans red beans
  • 1 15-ounce can black beans
  • 2 cups water
  • 1 can Rotel® tomatoes (tomatoes with green chilies)
  • 1 small can chopped green chilis
  • ¼ teaspoon red pepper flakes (optional, or more for desired heat)
  • 1 package ( 1 oz.) of your favorite chili seasoning (Mom uses Williams® Original Chili Seasoning)
  • Salt and pepper to taste

Instructions

  1. In a large stock pot, brown the ground meat and onions. Drain well and return to the pot; add remaining ingredients. Simmer for 30-45 minutes.
  2. Serve with shredded cheese, sour cream (or plain Greek yogurt), diced onions and hot sauce, if desired.

Recipe by Rhonda Schuldt
Story by Keith Recker

Subscribe to TABLE Magazine’s print edition.

SUBSCRIBE TO TABLE'S Email Newsletter

Choose your region
This field is for validation purposes and should be left unchanged.

We respect your privacy.

spot_img

Related Articles

Isle of Palms

Brighten up your day with the Isle of Palms cocktail Created by Cat Cannon and Cecil Usher of Mindful Hospitality Group.

Naked Buttercream Cake

Naked is always better... for cakes!

Roasted Sunchokes and Herbed Couscous

This Roasted Sunchokes and Herbed Couscous recipe works beautifully as a side or a light, vegetarian-friendly main.