Hostess At Heart

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Secret Ingredient Makes This The Best Chili Recipe

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The Best Chili recipe is a simple homemade soup that combines a secret ingredient for chili with savory spices and ground beef. This chili for a large group recipe can be made ahead and made just as spicy as you want. You can also just put it in a large crockpot and let everyone serve themselves!

A center brown bowl heaped with chili that\'s garnished with cheddar cheese. The chili sits in front of the second bowl of chili and jars of cheese and soup crackers.

 Why isn’t chili called soup or stew? Chili is chili and that’s just the way it goes. There are probably as many homemade chili recipes as there are the people who make it. Once you make the Best Chili Recipe, it will become your favorite chili!

Growing up chili was always tomato-based and made with ground beef. These days there is tomato-based, white chili, beef, chicken or vegetarian. You can have as many varieties as there is imagination. One thing that sets people against one variety versus another is whether it’s beans or no beans.

The chili my mother made included tomato juice, ground beef, kidney beans, onion, and the spice packet from the grocery store. I loved it. That is until I tried this chili at a party we attended years ago.

The recipe is still written on a scrap of paper and doesn’t have a name but it’s The Best Chili recipe I’ve ever had.

Top-down photo of two bowls of chili topped with shredded cheese in brown bowls next to small jars of cheese and soup crackers, and a spoon sitting on a slate tile.

I made this great chili recipe and entered it into our neighborhood chili contest. I needed a delicious chili recipe that would feed a crowd, and while we love it, I wasn’t sure what everyone else would think.

It was the winner hands down and my “Best Chili Recipe” is now the recipe that my neighbors make for their families.

What is the difference between Chile and Chili Powder?

Chili Powder is actually a blend of dried chile pepper and other spices such as oregano, cumin, paprika, garlic powder, peppercorn, coriander, and cayenne according to Southern Living.

It’s different according to the brand you buy. There’s also a big difference between Mexican Chili Powder and Indian Chili Powder. I learned that the hard way!

Chile Powder is pure dried chile peppers even though the type of chile peppers can be different. They’re often sold under the name of the chile such as Ancho, Guajillo, Chipotle, Jalapeno, among others.

three-quarter view of a bowl of chilli topped with shredded cheese in front of small jars of soup crackers and shredded cheese. Small soup crackers are scattered around the bowl.

What’s the difference between dark red chili powder and light red chili powder.

The PepperScale states that dark chili powder often contains more of the chili pepper (like ancho) with a darker color and the spices are often roasted for longer periods. This leads to a seasoning blend that’s often earthier, smokier, sweeter, and spicier than the lighter powder.

You may think I’m writing a “Chili Pepper” book but I’ve just got an inquiring mind.

Don’t have time to make it now? Pin it for later!

Oh and the secret ingredient is…..1 tablespoon of yellow mustard. Believe it or not, it’s a game-changer. A friend of mine said she doesn’t like yellow mustard but after making this has a bottle in her fridge just for this recipe. We’ve both tried it without and it makes a difference!

A few items you may need to make this Homemade Chili recipe:

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12-qt Stockpot – This is such a nice stockpot for the price. I can use it for large recipes and the clean up is so easy! This recipe can also be cooked in a large slow-cooker.

While I believe that this is the Best Chili EVER, I have to admit that John’s Downhome Chili No-Beans recipe and the Spicy Chili Con Carne recipes are amazing.

If you’re looking for something a little less traditional, Sweet Potato Black Bean Chili or the Green Chili Pork recipes might be right up your alley.

Tips & Variations to make The Best Chili Recipe:

  • I chop up the stewed tomatoes to remove the large pieces in my food processor.
  • I allow my chili to simmer until I can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
  • This chili can be simmered for several hours on top of the stove or in a slow cooker.
  • Feel free to substitute the beans for black beans or another variety that you like.
  • Chili may be frozen in reclosable bags or airtight containers.

Chili freezes great! I fill zip-lock bags and lay them flat to freeze. Using a cookie sheet works well. Once they’re frozen you can remove the pan and keep them flat or store them vertically. It’s a great way to save freezer space.

What to make with leftover chili?

Chili is a complete meal but when I cook something savory I like to complement it with something sweet. A great muffin, homemade apple sauce or cheddar cornbread are my go-to’s.

Print
4.75 from 8 votes

The Best Chili Recipe

The Best Chili recipe is a simple homemade soup that combines a secret ingredient for chili with savory spices and ground beef. This chili for a large group recipe can be made ahead and made just as spicy as you want.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 32 servings
Author Hostess At Heart

Ingredients

  • 6 lbs ground beef
  • 3 quarts stewed tomatoes 6-9 cans**
  • 2 quarts tomato juice
  • 2 cans Mrs Grimes Hot Chili Beans
  • 1 onion diced
  • 1 green pepper diced
  • 1/2 bottle ketchup 7 oz total
  • 1 tablespoon prepared yellow mustard
  • 1/2 cup Chili Powder to taste or more if you like spice

Instructions

  • In a large skillet or dutch oven, brown hamburger with onion and yellow mustard. Brown in batches if necessary. Drain excess grease.
  • Combine meat and all of the remaining ingredients in a large stockpot or a crockpot.
  • Simmer until all flavors are combined.

Notes

  • **I process the stewed tomatoes to remove the large pieces.
  • I allow my chili to simmer until I can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
  • This chili can be simmered for several hours on top of the stove or in a slow cooker.
  • Chili may be frozen in reclosable bags or airtight containers.

Nutrition

Calories: 251kcal | Carbohydrates: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 265mg | Potassium: 560mg | Fiber: 1g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

There aren’t any contests now. I make this chili and we all eat it. It makes such a large batch that I put some in my freezer. It’s like money in the bank. When I don’t want to cook I know I have some chili just waiting for me.

  What’s your favorite chili topping?

  • Cheese
  • Crackers
  • Sour Cream
  • Jalapenos
  • Tortilla Straws

Thank you from the bottom of my heart for spending some time with me today!

Don’t forget to Pin It!

Two photo collage of bowls of chili topped in shredded cheese with small jars of cheese and soup crackers sitting beside them. The recipe title separates the two photos.

Comments

  1. Michele says

    ha! Your secret ingredient was a variation on the one we use! I’ve always used hot mustard powder— but I remembered your recipe when I was out yesterday for our game day dinner. I must admit—- yours was so good. We didn’t have even one bowl left today for leftovers! Going to keep this for the future!

    Reply

  2. Tex says

    1. Chili does not have beans.
    2. Ketchup is never an acceptable ingredient for anything. It’s a condiment and should never be used in cooking –especially in chili.

    Reply

    • Julie Menghini says

      Wow, Tex I’m glad that I don’t have these food rules. I could probably drive you crazy with some of my creations! Thanks for stopping by and I hope you’ll find something you enjoy.

      Reply

    • Cowboy says

      Tex is right if you were talking about Texas Chili which you are not. In Texas this would be classified as Meat sauce and served over spaghetti. We put no tomato products and no beans in our chili. Typically we don’t use ground beef small cubes of steak or roast and it is thickened with masa and is loaded with cumin. But… we are not talking about Texas chili we are talking about the Best Chili outside of Texas. Outside of Texas, chili is just a dish you cook for football games but in Texas it is our National Dish.

      Reply

  5. Jennifer A Stewart says

    I have heard of putting chocolate in the chili but never mustard! I am a huge fan of that vinegar-y tang of mustard so I can only imagine how good it tastes in chili!

    Reply

    • Julie Menghini says

      Thank you, Jennifer! Believe it or not, it isn’t tangy. I can’t even say what it does but it does….

      Reply

  8. Sandra says

    We love chili and look forward to trying it with mustard! This recipe sure would feed a crowd. Have you tried freezing it?

    Reply

    • Julie Menghini says

      Thank you, Sandra! I make the whole batch and freeze 6-8 quarts everytime. I love pulling it out and having chili all winter long and soon as it’s gone I make another batch.

      Reply

  9. Debra Clark says

    Can’t wait to try your recipe, chili is a staple in our home and I’ve never met a chili I didn’t love! I’ll be making this soon, YUM!

    Reply

  11. michele says

    ha! I guessed mustard powder as I saw the title… because thats what my mom used in hers and always said it was her secret ingredient! I’ll have to give this one a try to compare! 🙂

    Reply

  12. Angela says

    Im such a huge fan of chili and your recipe is unlike any i’ve tried before! Cant wait to whip it up! Thanks!!

    Reply

  13. Brittany Wimberley says

    How many people does this normally feed? I am going to make this for my Halloween party and will have around 25 guest.

    Reply

    • Julie Menghini says

      This will feed them all Brittany and you’ll still have some leftover. Please stop by and let me know what you think. Thank you and have a great time!

      Reply

  14. Lori Vachon says

    Isn’t it funny how chili can be made 8,695,422 ways? I will definitely try adding in mustard next time I make a batch, thanks for the tip!

    Reply

  15. Brenda says

    What can you substitute in place of the Mrs. Grimes hot chili beans? I don’t believe my store has any of this kind.

    Reply

    • Julie Menghini says

      You can use kidney beans Brenda or any other type of chili beans. The Mrs Grimes are just a little spicier so you may want to add a little more chili powder if you find you want more heat. Thank you for reaching out and let me know if you have questions.

      Reply

  16. Tamara Andersen says

    This looks so perfect for a chilly day Julie! I hope we have one soon, so we can give it a whirl… I love the addition of mustard! I use it in so many non-traditional ways, and it always adds a lot of depth.

    Reply

  18. Sandra Shaffer says

    I love serving chili dishes when everyone has different schedules, but each of us can still have a homemade meal when a pot of chili is made. I can’t wait to give this recipe a try. It looks delicious!

    Reply

  19. Jennifer A Stewart says

    Awesome chili recipe! I love finding new recipes for a classic and can’t wait to share this at my Superbowl party!

    Reply

  21. Christie says

    LOVE me a good bowl of chili. I was thinking of making some for dinner tomorrow. Now I WILL make some tomorrow. Yum

    Reply

  24. Michelle @ Giraffes Can Bake says

    This looks so good, I could do with a big bowl on these cold evenings!
    And adding mustard is genius!

    Reply

  26. Angela says

    I am a HUGE fan of chili and I have to say that your recipe sounds spectacular! I look forward to trying this out soon!

    Reply

  27. Platter Talk says

    This is definitely the time for chili. Your photos and recipe are all the reason I need to put this on the menu soon; thanks so much for sharing!!

    Reply

  28. Debi at Life Currents says

    This chili looks fantastic, and is making me hungry! I like that there are so many ways to serve chili. My husband likes his over rice. I usually eat mine straight with toppings like cheese, sour cream, and green onions. I also love to serve mine on nachos! Yum! (my stomach just growled!)

    Reply

  32. Lynn | The Road to Honey says

    The Mr. and I used to make chili on the regular. After all, when you are low carbing it, it doesn’t get any meatier than chili. Fast forward to today and it’s been ages since we last had chili. I guess it’s because we live in the city and going to the grocery store is a pain to say the least. So, I get a meal delivery service. But that doesn’t change the fact that I’ve been having a mega chili craving. I think I will have to skip the delivery service one week and make a big ol’ pot of this chili (it is the best after all 😉 )

    Reply

    • Julie Menghini says

      Thank you! It’s not big deal for me to go to the store Lynn but I sure wouldn’t want to hoist those heavy bags in the city!

      Reply

  33. jane @ littlesugarsnaps says

    Chilli is definitely adaptable. And the beans or no beans was a point of divergence when I met my husband. I was firmly in the red kidney bean camp and he was in the no beans arena. These days we’ve both switched allegiance to black beans. I love your recipe. I do wish I could get my hands on Mrs Grimes’ hot chilli beans though, if only for the name. I’ll have to search out a suitable version on the UK supermarket shelves (may not be quite as good as your though).

    Reply

    • Julie Menghini says

      Thank you Jane! John and I had the very same bean issue! I grew up with Kidney and him none. Mrs. Grimes work for both of us. Enjoy your day my friend!

      Reply

  35. frugal hausfrau says

    Julie, those are some big words, lol, but I know you wouldn’t steer us wrong so its going on my to make list!! 🙂

    Mollie

    Reply

    • Julie Menghini says

      Tons of research Mollie! LOL. It really is the best that we’ve had for the simpler recipes. John has one that had all kinds of meats in it that he loves too. I haven’ made that one yet.

      Reply

  36. Antonia says

    I can see why you love this so much! This chili looks delicious and hearty! My kids adore chili and I will have to try this recipe out for them 😀 Have a wonderful Sunday!

    Reply

  37. NancyC says

    This chili sounds great! I can’t believe I haven’t made any this season yet, because I really love chili, and I will have to try this out! 🙂

    Reply

  39. Loretta says

    My favorite comfort food of all time Julie. It looks so piping hot and flavorful with all the ingredients. A great idea to make such a large batch and freeze it for a later date. I’m all about cooking in bulk too so I can divide it into little containers for a quick weeknight meal. 6lbs of ground beef had to yield enough to feed an army, gotta try that 🙂

    Reply

    • Julie Menghini says

      It does feed an army Loretta! An army of two all winter long. I would rather eat chili than any other soup and never seem to get tired of it.

      Reply

  40. linda says

    This is such a delicious looking Chili , Julie! very hearty! Thanks for bringing this tasty recipe to the Fiesta Friday! 🙂

    Reply

  41. Jhuls says

    I guess this is the right time to make some chili! This is so enticing! Thanks for sharing this with us at this week’s FF, Julie! x

    Reply

  42. Sonal says

    I still have to venture into the Chilli zone, Julie…
    Amit eats chili all the time but vein a vegetarian, I don’t get an option. I am so inspired by your chili, I will be trying my hands on a vegetarian chili soon, using the seitan or soy granules for meat..

    Reply

    • Julie Menghini says

      I have a great sweet potato black bean chili too Sonal that would be a great meatless version for you. I love that one too. Thanks for stopping by sweet friend!

      Reply

    • Julie Menghini says

      I have a very large stock pot Sheryl. I would guess at least a 9qt? My neighbor cuts this recipe down but I love having all of the extra to put int the freezer. Thanks for stopping by Sheryl!

      Reply

  48. Liz says

    I have a pot of chili simmering on the stove right now! I’m going to add a pinch of mustard powder to mine—love this idea!

    Reply

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