Mama’s Chili

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When I think of Fall, my mind goes to Chili…and of course, pumpkin everything. I would say that my mind goes to cooler weather, but I live in the south. If you live in the south, then you know what I’m talking about. We only dream of cooler weather in the Fall, but it’s still humid enough outside to make my hair look like a frizzy poof ball and sweat my second face off.

Even though it’s not cool enough outside to be eating chili yet, it doesn’t mean you can’t. Turn that AC down, make a big ole’ pot of chili, watch some football, and pretend Fall is in the air. Don’t think I didn’t do that….because I did, and it was glorious.

I named this recipe Mama’s Chili for obvious reasons…it’s my Mama’s recipe, and it’s the best! We grew up eating this chili. It’s so easy to make, and everyone always loves it. I made it for Austin’s first birthday party a couple of years ago and got several compliments on it. Anytime I make it, it brings up memories of home and my mama and daddy. Those kinds of recipes are the best.

To make Mama’s Chili, all you need is:

• lean ground beef
• crushed tomatoes
• rotel
• chili beans
• chili seasoning

Start by browning your beef. Once it’s fully cooked, drain it, and then place it back into the pan you cooked it in.

This part is important. Add the chili seasoning to the meat and stir it to completely cover the meat. The seasoning will stick to the meat and really gives it flavor. This is the secret to the chili.

Pour everything else into a large enough pot to fit everything, and give it a good stir.

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Add the seasoned meat to the pot and stir it in.

Heat the chili until it begins to simmer. Cover and cook on medium-low heat for at least an hour to an hour and a half, or until heated through and flavors are combined, stirring occasionally. The longer it simmers, the better it is.

You don’t want to have the heat turned up high, because it will stick and scorch to the bottom of the pot. Be sure to cook it low and slow, while keeping it stirred.

You can also cook this recipe in a slow cooker. Follow the same instructions above, but add the ingredients to your slow cooker instead of a pot. Cook it on low for 6-7 hours or high for 3-4 hours.

You can also half this recipe to make a small batch if you’re only making it for yourself or you don’t want a ton of chili. I always make the full recipe even though it’s just the two of us, because I like to freeze the extra leftovers. We usually eat it for a couple of days, and then I divide the leftovers into quart sized freezer bags.

I usually end up with a few freezer bags of chili. Then if we want chili, I just pull out a bag, let it thaw in the fridge the night before, and then slowly heat it on medium-low heat on the stove. We like to use them for chili dogs, chili-cheese fries, chili-cheese dip, or whatever else you want with chili.

To Freeze: Allow chili to cool completely. Divide it into freezer bags. Carefully close the bags while getting as much air out as possible. Freeze the bags while lying flat in the freezer for up to 4-6 months for best quality. They can be frozen longer if stored properly.

Our favorite way to eat chili, is with shredded cheese, sour cream, and Fritos. We call it Frito pie, and if you’ve never eaten it this way, then you are missing out. It is SO good!

You could also eat it with saltines or cornbread, but I’m telling you, once you try it this way, you’ll never go back!

Hope you enjoy!

You may also like:

• Taco Casserole Dip
• Slow Cooker Beef Tips & Gravy
• 3 Ingredient Slow Cooker Meatballs
• 5 Ingredient Corn Casserole
• Baked Ravioli

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