Mom’s Chili

There’s just one word for this chili- SPICY! This recipe feeds a crowd, so cut it in half if you need a portion appropriate for just your family.


2 lbs of ground beef
2 large onions
1 bell pepper
4 cloves of garlic
2 cans kidney beans
2 cans of Rotel tomatoes
2 large (15 oz) cans of tomato sauce
1 tsp paprika
2 tsp oregano
3 heaping tbsp of chili powder (or more if you like it spicier)
salt and pepper to taste
Tony Chachere’s Seasoning
garlic powder


Rough chop onion and bell pepper. Mince garlic. Season ground meat well with Tony’s and garlic powder. Make sure you get your hands dirty by massaging the seasoning into the meat! Then cook meat on medium heat until brown. Drain excess grease. Add onion, bell pepper, and garlic to the meat, and cook until wilted. Add all tomato products and kidney beans. Stir until combined. Next add paprika, oregano, and chili powder. Add salt and pepper to taste. Bring to rolling boil over medium heat and then simmer on low for 45 minutes to an hour. In Louisiana, we eat our chili over a hot bed of white rice. (In fact, we eat everything over rice. We’re the rice capital of the world!) Serves 10.