Mama’s Homestyle Chili 

Prep time: 30 minutes 

Cook Time:  1.5 hour 


  • 2lbs ground Beef 
  • 2 cups diced onions 
  • 3 large cloves garlic minced 
  • 6oz tomato paste 
  • 14.5oz can whole tomatoes, NOT drained 
  • 1 1/4 Cup – beef broth (you may need more if you want to thin out the chili but wait for the end) 
  • 2.5 Tablespoons chili powder 
  • 2 teaspoons brown sugar 
  • 2.5 teaspoons Cumin 
  • 1.5 teaspoons Kosher Salt, or more to taste 
  • 1 bay leaf 
  • 1 teaspoon dried oregano 
  • 1/4 teaspoon cayenne pepper (more or less, to taste) 
  • 15.5 oz can kidney or pinto beans, drained and rinsed 
  • Optional for serving:  corn, cornbread, corn chips, cheese, sour cream, sliced green onions/chives, cilantro, avocado, red onion 


  • In a large dutch oven over medium-high heat, saute beef, onion and garlic until the meat is browned.  Drain the fat and return beef mixture to the pot.  
  • add the tomato paste, whole tomatoes and their juices, beef broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano and cayenne.   Bring to a boil, then reduce heat to low.   
  • Cover the pot and simmer over low heat for approx. 1 hour.   Stir occasionally, if desired – break up the big tomatoes using a fork.  
  • add the beans, simmer for 15  minutes
  • If desired – thin out the chili with extra beef broth.  
  • Discard Bay Leaf and serve with optional garnish toppings

Enjoy for those chilly nights!