Mom’s Chili Recipe
This chili isn’t just a meal—it’s a tradition layered with bold flavors, hearty textures, and the kind of warmth that brings people back for seconds.
Built on a foundation of carefully bloomed spices, tender ground beef and pork, and slow-simmered tomatoes, it delivers richness in every bite. The addition of pinto beans adds body, while masa harina lends a subtle corn flavor and thickens the broth into something deeply satisfying.
But what truly sets this recipe apart is the finishing touch: a hint of semi-sweet chocolate that melts into the pot, balancing heat with depth and giving the chili a velvety complexity. It’s a recipe that feels both rustic and refined—comfort food with a secret touch that explains why it’s “award-winning.” Whether ladled into a bowl on a cold evening or served at a family gathering, this chili is more than just food—it’s a memory in the making.
Why People Will Love This Award-Winning Mom’s Chili Recipe:
Layers of flavor – From the bloomed spices to the slow simmered tomatoes and beans, every bite carries depth and richness that builds over time.
Perfect balance of heat and comfort – Chili powder and cumin bring warmth, while the touch of chocolate smooths out the edges, creating a bold yet comforting dish.
Hearty and satisfying – With beef, pork, beans, and a thickened base, this chili is a complete meal that fills you up while nourishing the soul.
Slow-cooked tradition – The long simmer not only develops flavor but also creates that “home-cooked” quality people instantly connect with.
Unique finishing touch – The unexpected addition of semi-sweet chocolate gives the chili a subtle complexity that makes it stand out from ordinary versions.
Versatile for any occasion – Perfect for family dinners, game day, or potlucks, this chili brings people together around the table.
Customizable toppings – From cheese and sour cream to cornbread or chips, it invites everyone to make their bowl their own.
Award-winning heritage – It’s not just a recipe, it’s a proven crowd-pleaser with a reputation for excellence.
Key Ingredient:
Ground beef and pork – A duo that creates richness and balance; beef brings hearty depth while pork adds subtle sweetness and fat for juiciness.
Onion and garlic – The aromatic backbone of the chili, layering sweetness, savoriness, and fragrance into the base.
Chili powder and spices – Chili powder, cumin, coriander, oregano, and onion powder work together to build complexity, delivering warmth, earthiness, and subtle citrus notes.
Diced tomatoes – Provide acidity, body, and natural sweetness, creating the foundation of the chili broth.
Pinto beans – Add heartiness and texture, soaking up the flavors of the spices and broth while keeping the dish filling.
Bay leaves – Infuse a subtle herbal note that lingers in the background, rounding out the flavor profile.
Masa harina – Thickens the chili with a gentle corn flavor, giving it body and a rustic, authentic touch.
Semi-sweet baking chocolate – The secret ingredient that sets this chili apart, adding richness, balancing the spices, and deepening the overall flavor.
Expert Tips:
Bloom spices for maximum depth – Cooking the chili powder, cumin, and other spices briefly in oil before adding liquid unlocks their essential oils, creating a deeper, more robust flavor foundation.
Balance the meats – Use a mix of beef and pork for richness. If substituting lean beef, consider adding a touch more oil or pork to maintain juiciness and flavor.
Simmer low and slow – The 90–120 minute simmer is not optional—it’s what allows the tomatoes to break down, the beans to absorb flavor, and the spices to meld into a unified dish. Stir regularly to prevent scorching on the bottom.
Taste and adjust seasoning at the end – Salt levels and spice intensity can shift as the chili simmers. Always give it a final taste and adjust with salt, pepper, or a pinch of extra chili powder before serving.
Chocolate as a finishing touch – Add the baking chocolate at the very end to prevent bitterness. It should melt gently into the chili, giving it roundness without dominating.
Thicken with care – Masa harina should be stirred in gradually to avoid clumping. It not only thickens but also contributes a subtle, earthy corn flavor that ties the chili together.
Rest before serving – Let the chili sit for 10–15 minutes off the heat before ladling into bowls. This rest allows flavors to settle and creates a richer, more cohesive taste.
Serve with contrast – Pairing with creamy toppings (like sour cream, cheese, or avocado) and textural sides (like cornbread or tortilla chips) enhances the chili experience by balancing spice with coolness and crunch.
Award-Winning Mom’s Chili Recipe
Ingredients
Neutral-flavored oil – 2 tablespoons (such as canola or vegetable oil, for sautéing)
Large onion – 1, finely diced
Chili powder – 6 tablespoons, for bold heat and color
Ground cumin – 4 teaspoons, adds earthy depth
Ground coriander – 2 teaspoons, for subtle citrusy notes
Dried oregano – 1 teaspoon, for herbal warmth
Onion powder – 1 teaspoon, to enhance savory flavor
Salt – 2 teaspoons, or to taste
Black pepper – ½ teaspoon, freshly ground
Garlic – 4 cloves, minced for aromatic bite
Ground beef – 2 pounds, lean if possible
Ground pork – 1 pound, for richness and balance
Diced tomatoes – 4 cans (15 oz each), with their juices
Pinto beans – 2 cans (15 oz each), drained and rinsed
Bay leaves – 3, for subtle background flavor
Masa harina – 2 tablespoons, to thicken and add a hint of corn flavor
Semi-sweet baking chocolate – 2 oz, for richness and depth
Instructions
1. Sauté onion and bloom spices
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook for 2–3 minutes until it softens slightly.
Stir in the chili powder, cumin, coriander, oregano, onion powder, salt, and black pepper.
Cook for about 1 minute, stirring constantly, to bloom the spices and release their full flavor.
2. Add garlic
Stir in the minced garlic and cook for another minute, just until fragrant.
3. Brown the meats
Increase the heat to medium-high.
Add the ground beef and ground pork, breaking the meat apart with a wooden spoon as it cooks.
Continue until the meat is fully browned.
Drain off excess grease if needed.
4. Build the chili base
Add the diced tomatoes with their juices, the drained and rinsed pinto beans, and bay leaves.
Stir to combine, then bring the mixture to a gentle simmer.
Lower the heat to maintain a slow simmer, cover the pot, and cook for 90–120 minutes.
Stir every 15 minutes or so to prevent sticking and to let the flavors meld.
5. Finish and thicken
Remove and discard the bay leaves.
Stir in the baking chocolate and masa harina, mixing well until the chocolate has melted and the chili has slightly thickened, about 5–10 minutes more.
6. Serve
Ladle into bowls and enjoy hot, with your favorite toppings like shredded cheese, sour cream, diced onions, or cornbread on the side.
Important Notes When Making Award-Winning Mom’s Chili Recipe:
Spice intensity varies – Different brands of chili powder and cumin can range from mild to hot. Start with the listed amounts, but be ready to adjust to your personal heat tolerance.
Meat quality matters – Using higher-fat beef or pork will give a richer, juicier chili. Lean meat can work, but it may result in a drier texture unless balanced with oil or extra broth.
Tomatoes shape the flavor – Using good-quality canned tomatoes (fire-roasted or San Marzano, if available) adds sweetness and depth, reducing the need for added sugar.
Beans are flexible – Pinto beans are traditional here, but you can substitute kidney beans, black beans, or a mix depending on preference. Always rinse canned beans to control salt.
Chocolate is subtle, not sweet – The semi-sweet baking chocolate doesn’t make the chili taste like dessert—it smooths the acidity of the tomatoes and deepens the flavor. Avoid milk chocolate, which can throw off the balance.
Masa harina must be fresh – Old masa harina can taste flat or stale. Fresh masa adds a nutty, earthy corn flavor that thickens the chili without making it pasty.
Simmering time is essential – Resist the urge to rush. The long cook time allows flavors to blend, beans to absorb spice, and the chili to develop its award-winning richness.
Storage improves flavor – Chili tastes even better the next day as the spices continue to meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
How To Enjoy Award-Winning Mom’s Chili After Cooking:
Let it rest before serving – After removing from heat, allow the chili to sit for 10–15 minutes. This pause lets the flavors meld fully and ensures a thicker, heartier texture when ladled into bowls.
Serve it piping hot – Chili is at its best when steaming, with the aroma of spices rising as you stir in your favorite toppings. Warm bowls beforehand to help retain heat.
Top with intention – Classic garnishes like shredded cheddar, sour cream, diced onions, avocado, jalapeños, or fresh cilantro add contrast and brightness. Each topping creates a new experience with every bite.
Pair with the right sides – A slice of golden cornbread, a hunk of crusty bread, or crunchy tortilla chips provide texture and soak up the rich sauce, making the meal more satisfying.
Customize each bowl – Encourage family or guests to build their own flavor profile by offering a toppings bar with cheese, lime wedges, hot sauce, or pickled jalapeños.
Make it a complete meal – Pair with a fresh green salad or roasted vegetables to balance the richness of the chili with lighter sides.
Enhance with drinks – A cold beer, bold red wine, or even a sparkling water with lime makes a perfect complement, cutting through the chili’s richness.
Enjoy leftovers creatively – Chili the next day often tastes even better. Spoon it over baked potatoes, nachos, hot dogs, or even scrambled eggs for new, hearty meals.
Savor slowly – Chili isn’t just fuel—it’s comfort. Take time to appreciate the layers of spice, the tender meat, the soft beans, and the velvety finish from chocolate and masa.
Nutrition Information:
For Award-Winning Mom’s Chili Recipe (per 1-cup serving, about 240 g, without toppings):
Calories: 310 kcal | Total Fat: 15 g | Saturated Fat: 6 g | Monounsaturated Fat: 6.5 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 65 mg | Sodium: 750–900 mg (depending on salt and canned products) | Total Carbohydrates: 22 g | Dietary Fiber: 6 g | Sugars: 6 g | Protein: 24 g
Frequently Asked Questions:
Can I make this chili in advance?
Yes—this chili actually tastes better the next day as the flavors continue to meld. Simply cool, refrigerate overnight, and reheat gently on the stove before serving.
Can I make it spicier or milder?
Absolutely. For more heat, add cayenne pepper, chipotle powder, or fresh jalapeños when blooming the spices. For a milder version, reduce the chili powder and balance with a bit more masa harina for thickness.
What if I don’t have masa harina?
You can substitute with finely ground cornmeal or a small slurry of flour and water, though masa harina gives the most authentic flavor and smooth texture.
Why does this recipe use chocolate?
The semi-sweet chocolate doesn’t make the chili sweet—it smooths out the acidity from tomatoes, deepens the flavor, and adds richness. It’s the secret ingredient that makes the recipe stand out.
Can I freeze leftover chili?
Yes. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat on the stove, adding a splash of broth or water if it thickens too much.
Why do I need to “bloom” the spices in oil first?
Blooming spices in hot oil releases their essential oils, deepening flavor and creating a more complex chili base. Skipping this step can leave the spices tasting flat or raw.
Do I need to drain the fat after browning the meat?
If your beef or pork has a higher fat content, drain some of the grease to prevent the chili from becoming overly oily. However, leaving a small amount adds richness and helps carry the spice flavors.
Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes offer consistent flavor and acidity. If using fresh, peel and dice them first, then cook longer to break them down. You may need to add a spoonful of tomato paste for concentrated flavor.
Why does the chili need to simmer for 90–120 minutes?
The long, gentle simmer allows the tomatoes to mellow, the beans to soak up flavor, and the spices to meld into a balanced dish. Rushing this step often leads to a harsher, less cohesive taste.
When should I add the masa harina and chocolate?
Always at the very end, after removing the bay leaves. Adding them too early can mute the chocolate’s richness or cause the masa to over-thicken and dull the flavors.