Grandma’s Chili Recipe with ground beef, tomatoes, beans, onions, peppers, garlic, and chili powder for a cozy, filling bowl.
Whenever I make Grandma’s Chili Recipe, I feel like I’m stepping into a little time warp. Maybe you know what I mean — one moment you’re in your grown-up kitchen, worrying about work emails or whether your favorite jeans shrunk in the dryer (still not convinced it’s my fault), and the next… bam… you’re eight years old, standing on a cold tile floor, watching someone you love scoop steaming chili out of a giant pot that suddenly feels like the center of the universe.
My grandma’s kitchen wasn’t fancy. Actually, parts of it were sort of falling apart — the linoleum did that curling thing in the corner where little ants sometimes wandered in (she’d just squish them and shrug). She’d hum songs I never learned the words to, mostly older songs she said came from dancing in bars before I was born. I remember her chili simmering on the stove, the way she’d tap her spoon on the side of the pot twice. Always twice. I thought that was just her thing… but now I do it too, and I don’t even know why. Habit, muscle memory, superstition?
When I try to recreate this homemade chili (I guess people call it classic chili now, but to me it’s just… hers), it never comes out exactly the same. Sometimes a little thicker. Sometimes too salty because my hand just, I don’t know, got excited. And maybe that’s the point — Grandma’s Chili Recipe always felt more like a feeling than a formula.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember once, when my uncle was visiting from Chicago, she added extra beans because “he works hard.” (I guess beans = strength, who knew?) Another time she dropped half a pepper on the floor, picked it up, said “God made dirt,” and tossed it in. We didn’t get sick, in case you’re wondering.
Food’s funny like that — it holds stories that don’t make logical sense but matter anyway. I still think chili tastes better when someone’s sitting across the table with you, even if you’re both eating in silence. It’s one of those recipes that sits heavy and warm — like a hug you didn’t know you needed.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Grandma’s Chili Recipe?
I know there are about one million versions of homemade chili floating around — spicy chili, beanless chili, “award-winning” chili (says who?), but Grandma’s Chili Recipe just… hits different. Maybe it’s the way the spices bloom in the pot, or how the peppers soften into the background like old friends, or just the strange comfort of knowing it’ll be ready in about half an hour.
It doesn’t try to be dramatic or bold or too clever. It’s got that simple, nostalgic energy, like flannel shirts and Sunday afternoons. The ground beef gets browned until it’s got those crispy chewy bits that taste like they came from a diner griddle. The kidney beans add heft — she always poured them in, liquid and all, no draining. “Flavor lives there,” she’d say, which is either true or something she made up on the spot.
This classic family chili is rich without being fussy, seasoned but not fiery (unless you want it to be). And topping it with cheese, sour cream, and maybe a shameful handful of Fritos is basically an act of self-care.
Have you ever eaten something that made you forget for a second what month it is, or what bills are due, or whether Mercury is in retrograde (again)? That’s what this chili does for me.
Ingredient Notes:
You don’t need fancy ingredients to make homemade chili that people go quiet over. Just a few basics that know how to behave when they’re together.
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Ground Beef: 80% lean is just right. Enough fat for flavor, not enough to cause chaos.
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Kosher Salt: Seasons everything from the inside. Add gradually — taste is personal.
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Onion: Adds gentle sweetness that sneaks up on you.
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Red + Green Bell Pepper: Color + nostalgia.
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Garlic: Six cloves. Could you use four? Sure. But six is better.
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Chili Powder: The backbone of any real chili pot.
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Taco Seasoning: One packet. Just trust the shortcut. Grandma would’ve if it was on sale.
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Crushed Tomatoes: Thick, cozy, a little dramatic.
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Kidney Beans: With liquid — don’t rinse. Don’t think. Just dump.
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Water/Chicken Broth: Either works. Broth adds depth; water’s just fine if that’s what you’ve got.
This simple combo becomes a pot bigger than the sum of its parts. Kind of like families — imperfect, messy, but comforting in their own strange way.
How To Make Grandma’s Chili?
Let’s walk through it — I’ll talk to you like we’re stirring the pot together.
Step 1. Brown the Beef
Heat your big pot (Grandma used one with a tiny chip in the rim) over medium-high.
Add the beef, sprinkle on a little salt, and then — this is the hard part — don’t touch it for about 3 minutes. Let the bottom brown.
Then break it up with a spatula or, if you’re like me, a potato masher, because it’s oddly satisfying.
Step 2. Sauté the Veggies
Toss in onion, red pepper, green pepper, garlic.
They’ll soften fast — maybe 2 minutes. The smell might make you pause mid-stir and wonder why you don’t make chili every week.
Step 3. Bloom the Spices
Add your chili powder and taco seasoning. Stir constantly. The mix will get darker, and the peppers might look a little wilted — that’s okay.
If you see dark spots on the pot, scrape them with a wooden spoon. Or splash in a little broth if you’re feeling nervous.
Blooming spices sounds fancy, but really it’s just cooking them long enough to wake up.
Step 4. Finish the Chili
Pour in crushed tomatoes. Scrape.
Add kidney beans — liquid included — along with water or broth.
Bring to a simmer and give it around 5 minutes to hang out.
Want To Save This Recipe?
Taste. Add salt if you like. Or don’t. It’s your bowl now.
She’d sometimes add more salt, other times none. I think it depended on the weather… or her mood.
Step 5. Serve + Top
Spoon into bowls. Add cheese, sour cream, Fritos, green onions, whatever makes your heart happy.
I once added crushed tortilla chips because someone (me) had eaten all the Fritos. It wasn’t the same, but honestly… still pretty good.
Storage Options:
If you’re lucky enough to have leftovers, this homemade chili somehow tastes better the next day — deeper flavor, slower thoughts.
Keep in the fridge up to a week. Freeze up to 3 months.
Reheat on the stove with a splash of broth if it thickens.
Chili that lasts through the winter is basically magic.
Variations and Substitutions:
Grandma didn’t follow strict rules, and honestly, neither should you.
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Switch ground beef for turkey or chicken
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Add jalapeños if you like a little chaos
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Swap kidney beans for pinto or black beans
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Toss in corn — it’s sweet, why not
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Add smoked paprika if you want depth
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Go vegetarian with plant protein + veggie broth
There’s no wrong way… only different ones.
What to Serve with Grandma’s Chili?
You could eat this chili alone with a spoon standing at the counter (no judgment)…
but if you want company:
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Cornbread
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Rice
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Tortilla chips
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A quick green salad
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Baked potatoes
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Grilled cheese (don’t knock it)
Sometimes I have it with sweet iced tea. Sometimes a beer. Depends on the week I’ve had.
Frequently Asked Questions:
Is it spicy?
Not really. Mild-medium. You can add heat if you want.
Do I drain the beans?
Nope. Pour it all in — the liquid helps thicken everything.
Can it be vegetarian?
Absolutely — plant-based meat + veggie broth. Still cozy.
If you make Grandma’s Chili Recipe, I hope it brings your kitchen the same warmth hers brought mine — even with the peeling linoleum and the humming.
Tell me how it went… and if you added extra Fritos (I won’t tell).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grandma’s Chili Recipe
Ingredients
- 1 ½ pounds 80% lean ground beef
- 1 teaspoon kosher salt plus more to taste
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 6 garlic cloves minced
- 3 tablespoons chili powder
- 1 1-ounce packet taco seasoning
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans kidney beans undrained
- 4 cups water or low-sodium chicken broth
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Fritos
Instructions
Brown the Beef
- Heat an 8-quart pot or Dutch oven over medium-high heat. Add the ground beef and season with 1 teaspoon of kosher salt. Allow the meat to cook, undisturbed, for approximately 3 minutes so that the bottom browns. Use a spatula or potato masher to break the beef into small pieces.
Sauté the Vegetables
- Add the diced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for approximately 2 minutes, or until the vegetables begin to soften.
Bloom the Spices
- Add the chili powder and taco seasoning. Stir continuously as the spices toast and the vegetables further soften, approximately 3 minutes.
- If dark spots develop on the bottom of the pot, scrape them up with a wooden spoon or add 2–3 tablespoons of water or broth to prevent burning.
Finish the Chili
- Add the crushed tomatoes to the pot and stir, scraping up all browned bits from the bottom. Pour in the kidney beans, including their liquid, followed by the water or broth. Stir to combine and bring the chili to a gentle simmer.
- Cook for approximately 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
Serve
- Ladle into bowls and top with shredded cheddar cheese, sour cream, and Fritos if desired. Serve immediately, or allow to cool before storing.
Notes
All other ingredients are typically gluten-free; however, verify labels on canned beans, broth, and toppings to ensure they meet gluten-free standards.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
