Grandma’s Famous Chili Recipe: A Taste of Childhood Memories

Whenever I think of comfort food, one dish immediately comes to mind: my grandma’s famous chili. This hearty and flavorful recipe has been passed down through generations in my family, and it always brings back memories of cozy nights spent with loved ones.

My grandma’s chili recipe is simple but delicious, and it’s perfect for feeding a crowd. The combination of ground beef, onions, garlic, and bell pepper creates a savory base, while the canned tomatoes, kidney beans, and tomato sauce add depth and richness. And of course, the spices – cumin, paprika, and chili powder – give the chili its signature warmth and kick.

One of the things I love most about this chili recipe is that it’s easily customizable. If you prefer a milder flavor, you can reduce the amount of spices or leave out the chili powder altogether. And if you like your chili with a bit of heat, you can add more cayenne pepper or even some diced jalapeños.

But no matter how you choose to make it, this chili is sure to bring a smile to your face and warm your soul. It’s the perfect dish for a chilly fall or winter evening, and it’s always a hit at potlucks or game-day gatherings.


  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (8 oz) tomato sauce
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, chopped green onions


  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked, breaking it up into small pieces with a wooden spoon.
  2. Add the chopped onion, garlic, and green bell pepper to the pot and cook until the vegetables are tender, about 5-7 minutes.
  3. Add the diced tomatoes, kidney beans, tomato sauce, cumin, paprika, chili powder, salt, and pepper to the pot. Stir everything together until well combined.
  4. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
  5. Serve the chili hot, topped with your favorite toppings if desired.


  • To make this chili even more flavorful, try using a combination of ground beef and ground pork.
  • For a vegetarian version, you can substitute the ground beef with diced mushrooms or crumbled tofu.
  • If you like your chili with a bit of sweetness, try adding a tablespoon or two of brown sugar to the pot.
  • Leftover chili can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.