Mama Mull’s Chili Recipe 🌶️
Description:
Mama Mull’s Chili is a beloved recipe passed down through generations, originating from my husband’s Aunt, affectionately known as Mama Mull. This hearty chili is not only bursting with flavor but is also incredibly easy to prepare, making it a perfect choice for busy weeknights or cozy gatherings with loved ones.
- Cook Time: 3 hours
- Prep Time: 20 minutes
- Total Time: 3 hours and 20 minutes
- Recipe Category: Beans
- Keywords: Meat, Low Cholesterol, Healthy, Weeknight, Stove Top, < 4 Hours, Easy
- Aggregated Rating: 5 stars
- Review Count: 4
- Nutritional Information (per serving):
- Calories: 522.3
- Fat Content: 19.5g
- Saturated Fat Content: 7g
- Cholesterol Content: 77.6mg
- Sodium Content: 1788.9mg
- Carbohydrate Content: 53.1g
- Fiber Content: 13.9g
- Sugar Content: 14.2g
- Protein Content: 34.8g
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 3 tbsp chili powder
- 2 cups tomato sauce
- 1 cup water
- 1 can (14.5 oz) stewed tomatoes
- 1/4 cup red wine or beer
- 1 can (15 oz) red kidney beans, drained and rinsed
- Tabasco sauce, to taste
Instructions:
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Brown the Ground Beef: In a large pot, heat over medium heat and add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain off any excess fat.
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Sauté Onions and Garlic: Add the diced onions and minced garlic to the pot with the cooked ground beef. Sauté for several minutes until the onions are soft and translucent.
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Season the Chili: Sprinkle the chili powder over the meat mixture and stir well to combine. Allow the spices to toast slightly for a more robust flavor.
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Add Tomato Sauce and Liquid: Pour in the tomato sauce and water, stirring to incorporate. If using, add the red wine or beer for added depth of flavor. Bring the mixture to a gentle boil, then reduce the heat to low.
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Simmer: Cover the pot and let the chili simmer for 1 hour, allowing the flavors to meld together. Stir occasionally to prevent sticking.
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Continue Cooking: After 1 hour, uncover the pot and continue cooking over low heat for an additional 1 to 2 hours, stirring occasionally. If the chili becomes too thick, you can add more water to reach your desired consistency.
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Adjust Seasonings: About 20 minutes before serving, taste the chili and adjust the seasoning as needed. Add salt, pepper, and Tabasco sauce to suit your preferences.
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Add Beans: Finally, add the drained and rinsed red kidney beans to the pot. Allow the chili to simmer for a few more minutes until the beans are heated through.
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Serve: Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheese, chopped onions, sour cream, or fresh cilantro. Serve alongside warm crusty bread or fluffy cornbread for a satisfying meal.
Tips:
- For a leaner option, you can use ground turkey or chicken instead of ground beef.
- Feel free to customize the chili with additional vegetables such as bell peppers, corn, or carrots.
- To make this recipe in a slow cooker, simply brown the meat and sauté the onions and garlic before transferring everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Mama Mull’s Chili is sure to become a family favorite, cherished for its comforting warmth and delicious taste. Whether enjoyed on a chilly evening or as a crowd-pleasing party dish, this hearty chili recipe is guaranteed to satisfy even the pickiest of eaters.
