Mom's Favorite Chili


(1 vote) 5 1

You can spice it up a little or a lot. We like to eat it over spaghetti with a little sharp Cheddar cheese sprinkled on top.

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  • 6 lb. ground beef
  • 2 jalapeno peppers, diced (use rubber gloves when handling peppers)
  • 1 whole bulb garlic minced
  • 4 lg. onions chopped
  • 3 lg. green peppers, diced
  • 3 28-oz. cans diced tomatoes
  • 1 14.5-oz. can diced tomatoes with chilies
  • 1 14.5-oz. can Mexican stewed tomatoes
  • 8 14-oz. cans Chili Hot beans (Brook's Chili Hot Beans) or equivalent in larger cans
  • 12 Tbs. chili powder
  • 3 46-oz. cans tomato juice
  • 2 tsp. cayenne pepper
  • 10 drops hot sauce (Franks)
  • 2 Tbs. salt
  • 1 Tbs. pepper
  • 1 Tbs. red pepper flakes

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Brown ground beef, onion, green pepper, jalapeno pepper and garlic. Drain in colander. Add rest of ingredients. Add half a tomato juice can of water. Cook over medium heat for 2 hours, stirring occasionally.

Adjust hotness to taste. Add more water if needed or beans if needed.

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