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Moms Awesome Chili

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Member since 2007

Serves | Prep Time | Cook Time


2 Sweet Vidalia onions
1 Red onion
3 stalks of Celery (optional, I am not a fan so I usually just use one stalk if any)
1 large basket of button mushrooms
2-3 large carrots
1 Red pepper
1 green pepper
1lb lean ground beef
1 small flank steak or london broil (cut up into cubes)
2 large cans of chopped tomatoes
2 cans of red kidney beans
1-1 1/2 cups of water
2 cups of beef stock
1/2 cup brown sugar
1/2 cup molasseses
1/2 cup red wine

Salt & pepper
3 tb Chili powder
1 tb cumin
1 tsp paprika
1-2 bay leaves
1 tsp oregano
1 tsp basil

Saute the onions in a large pot until they are translucent then add the spices.

In another pan brown the ground beef and small chopped sirloin (flank, London broil)

Add the vegetables and beef to the onions, add the cans of chopped tomatoes, red kidney beans, water, and beef stock, cook on low covered for a minimum of 1hr, then add the brown sugar, molasses, and the red wine. Cook another 1/2 hour to an hour. Can be served immediately or saved for the following day.

Be sure to pair it with lots of sour cream, grated cheese, cilantro, avacado and all your favorite toppings.

Pairs Well With


This is the chili my mom made growing up and it has always been my favorite, I even have chili parties where everyone comes over just to eat this chili! It starts out with quite a kick but if you serve it the day after you make it and the flavors blend more so it mellows out. It takes some time but it can be made well in advance. It also freezes well.

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