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WW Recipe of the Day: Mom’s Best Chili Ever
Here’s another delicious recipe from Mom. She is calling it her Best Chili Recipe Ever which is saying something, because 1) she’s made quite a few pots of chili through the years, and 2) she is very particular when it comes to the flavor of her food!
She shared some of her best chili ever with me and I agree with her assessment. It was full of flavor without being too spicy, filling but not overly heavy.
Recipe Notes
Mom made a few changes to the original recipe, which she has noted in parenthesis. To keep this WW friendly, you may want to use all lean ground beef. But if you are more interested in maximum flavor, I’d say do what she did – use half ground beef and half sausage.
How Many Calories and WW Points in Mom’s Best Chili?
According to my calculations, each generous serving has 296 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
Take it away Mom…
“My BEST chili recipe ever – and I used combination ingredients from several recipes! Found it to be a lighter version than many that I’ve made; filling without that ‘heavy’ feeling! Nourishing and really delicious—as also stated by my working crew that I fed for lunch and my daughter, another food critic!! All agreed. Hope you do too!!”
If you’ve made Mom’s Best Chili Ever, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Best Chili Recipe Ever
Equipment
Ingredients
- 2 pounds 95% lean ground beef (I substituted 1 pound Jimmy Dean Sausage with Sage and 1 pound ground sirloin)
- 1 cup chopped onion
- 4-5 cloves fresh garlic, chopped
- 1/2 large red or orange bell pepper, chopped
- 2 cans (15.5 ounces each) chili beans in sauce (I used S&W brand in zesty sauce)
- 1 can (8 ounces) tomato sauce
- 1 can (10 ounces) Rotel tomatoes (w/green chili peppers)
- 1 can (4.5 ounces) mild green chile peppers
- 1 can (29 ounces) whole tomatoes, chopped; or 2 cans (14 ounces each) diced tomatoes
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a stock pot (affiliate link) set over medium heat, cook the the ground sirloin and sausage, stirring and breaking up the clumps, until no longer pink, about 10 minutes.
- Add the chopped onion and garlic and continue to cook until the onion is softened and translucent, about 5 minutes. Add the remaining ingredients and stir to mix.
- Bring the mixture to a simmer and then reduce heat to low and continue to simmer for approximately 45 minutes, stirring occasionally.
- Remove from the heat and stand for a while (ideally, at least 20 minutes) to give the mixture time to thicken and flavors to meld further.
- Serve warm with optional garnishes if desired.
- Optional garnishes: cheese, raw onions, tortilla chips and freshly squeezed lime.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 7 PointsPlus (Old plan) To keep this WW friendly, you may want to use all lean ground beef. But if you’re more interested in maximum flavor, I’d say do what she did – use half ground beef and half sausage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Few More Notes From the Cook
“I believe that next time I make it, I would use the same ingredients and seasonings, but would also add a few more veggies: sliced mushrooms (for sure) and maybe some zucchini. All in all, very flavorful and satisfying. For me, a ‘keeper’! I find the S&W brand of chili beans have just the perfect amount of seasoning, and will also continue to use that brand. (I found them at the 99c store!!)”
Recipe submitted by: Marge M., Phoenix, Arizona
Is it spicy…I don’t mean tasty, I mean does it burn your mouth? I know people love that but I don’t. Thank you.
Hi Carol,
No, it doesn’t burn our mouths. I like flavor but nothing that burns too much. Of course everyone’s tastebuds are different as are the strenghts of chili powder and other spices so as long as you use a chili powder that isn’t too spicy or use less of it you should be fine. ~Martha
What happened to Instant Pot/Slow Cooker version? Can this be used in the IP?
Hi Shari,
I haven’t made this particular chili in the Instant Pot. To make it in the slow cooker, once you brown the meat, onions and garlic you can place everything in the slow cooker and cook on low for 4 to 6 hours. Hope this helps. ~Martha
GREAT !!
This is very close to the chili i make all the time.. I did add zucchini and summer squash 2 weeks ago before they went bad… and i really enjoyed it. So toss them in an give it a try ..