I have made chili the same way for as long as I can remember, and I’ve been eating it for even longer. Regardless of the ratio of bean-to-beef in the mixture, my family has always called a simmering pot of chili on the stove “chili beans.” In the same way that putting a kettle on for tea is customary for many households, firing up some “chili beans” has been customary for my dad’s side of the family—a signal that there will be something saucy and flavorful to eat, whether it’s ladled into a bowl, poured over a baked potato, or dressing up a hot dog for an impromptu lunch.
But on a recent trip to visit my parents, my dad revealed that he had tried something a little different with his chili. Prompted in part by my job at Allrecipes, he has become something of a recipe tester and critic, much to my delight. I learned that he turned to Mom’s Perfect Chili, which calls for beef stock instead of water. “It’s a game-changer,” my dad said. After years of adding water like his parents before him, I could tell he meant it.
What Makes Mom’s Perfect Chili So Good
This recipe is packed with smart swaps, additions, and switch-ups that are easy to do and make all the difference. I appreciate that the recipe relies on the basics, and it’s not so fancy that the end results takes away from the versatility of a good bowl of chili. When I shared my dad’s praise with my Allrecipes colleagues, they were instantly abuzz and eager to know why it’s so special. Here are the key ingredients:
- Stock or Broth. First, it uses stock or broth instead of water. While I’m accustomed to using chicken stock, this recipe calls for beef stock, which is slightly richer and complements the hearty, beefy flavors beautifully. My dad always prepares dried beans for his chili, and using stock instead of water for his beans drastically improved their flavor and texture. “It took the edge off of something,” my dad told me, “bean bitterness or natural off-taste of [dried] beans.” Instead, they are flavorful, creamy, and succulent.
- Canned Fire-Roasted Tomatoes. Tomatoes, whether it’s crushed diced, or puréed form, are essential to a rich bowl of chili beans. This recipe calls for two types of canned tomatoes: fire-roasted tomatoes and regular crushed tomatoes. It also includes tomato purée, which, while smoother, helps to thicken the mixture as it cooks down. Fire-roasted tomatoes, in particular, allow smoky flavors to permeate the chili—as if you prepared the whole pot of chili beans over a fire, cowboy-style.
- Yellow or Orange Bell Pepper. These peppers offer some sweetness while also providing texture—and color— to the inviting bowl of chili.
- A Bottle of Beer. That’s right, this recipe takes a whole brew. It doesn’t matter much what sort of beer, as long as it’s 12 ounces. Just know that a darker beer, like a stout, will lend sweeter notes, an amber-colored lager will lend malted, nuttier notes, and a pale ale or lighter lager will mesh well with a mildly spiced chili.
- Plenty of Spices—and Sugar. You know what they say about sugar, spice, and everything nice—oregano adds an herby flair while paprika, chili powder, and cumin add sweetness and depth. Cayenne adds heat, so use it thoughtfully.
- Chipotle Peppers in Adobo. These bring the heat—but more importantly, the adobo sauce provides a smoky barbecue-like taste that is completely unmatched even by fire-roasted tomatoes.
How To Make Mom’s Perfect Chili
Dotdash Meredith Food Studios
- Brown the beef. Cook the beef in a large Dutch oven over medium heat until browned and cooked through, using a wooden spoon to stir up any browned bits. Set it aside.
- Cook peppers, onions, and aromatics. Cook the onion until it becomes soft and slightly translucent, then add the rest of the aromatics: bell peppers, poblano peppers, and garlic. Cook until soft, about 3 minutes.
- Add spices. Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano. Cook until darkened and fragrant.
- Deglaze the pot. Add the beer, using the wooden spoon to scrape off any more browned bits.
- Add stock and tomatoes. Add the beef stock, and all of the tomato products (puree, crushed tomatoes, and fire-roasted.) At this point, you can add the chipotle in adobo—both sauce and pepper—but you may want to do this to taste depending on your heat tolerance. Bring to a simmer.
- Add beans and beef. Once the mixture has emulsified and is simmering gently, incorporate the reserved beef and the drained beans. Cover the pot and let it simmer for a long time—at least 3 hours—to let the flavors truly meld. Yes, really!
Tips, Tricks, and Curiosities from the Allrecipes Community
“This chili was awesome and will be a keeper for me! Recommend some cornbread for a side/dipping,” says Allrecipes member Wesley Hazleton. “I did not have poblano peppers or chili powder and it was still delicious. Used Guinness for the beer. 10/10 recommend for a delicious fall/winter meal!”
Our very own Nicole McLaughlin developed the recipe in honor of her mom, so when we had questions about the clever nuances of the recipe, we knew just who to ask.
“So curious to know why you chose orange pepper,” said Features Editor Bridget Olson, suspecting it might be for sweetness. “My kids have always preferred those.” And Olson—and her kids—are right.
“They are sweeter,” says McLaughlin, but she added this isn’t the main reason she opted for them. Rather, their color helps set the peppers apart “so that the red doesn’t look like more tomato in there.”
These small details are what make this recipe “perfect,” and while there are a number of ingredients, they all hit the pot roundabout the same time. In the end, the recipe is endlessly adaptable and a certified keeper for my family—and beyond.
Get the recipe: Mom’s Perfect Chili
