I Love How This Chili Develops Incredible Depth Of Flavor As It Slowly Cooks. The Combination Of Chili Powder, Cumin, Coriander, And Oregano Creates A Warm And Balanced Spice Profile.
I Also Appreciate The Unique Additions Of Masa Harina And A Bit Of Semi-Sweet Chocolate. The Masa Harina Naturally Thickens The Chili, While The Chocolate Adds Subtle Richness Without Making It Sweet. It Is A Crowd-Pleasing Recipe That Always Gets Compliments.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
2 Tablespoons Neutral-Flavored Oil 1 Large Onion, Diced 6 Tablespoons Chili Powder 4 Teaspoons Ground Cumin 2 Teaspoons Ground Coriander 1 Teaspoon Ground Oregano 1 Teaspoon Onion Powder 2 Teaspoons Salt ½ Teaspoon Black Pepper 4 Cloves Garlic, Minced 2 Lbs Ground Beef 4 (15 Oz) Cans Diced Tomatoes 2 (15 Oz) Cans Pinto Beans 3 Bay Leaves 2 Tablespoons Masa Harina 2 Oz Semi-Sweet Baking Chocolate
Directions
In A Large Dutch Oven Or Heavy-Bottom Pot, I Heat The Oil Over Medium Heat And Add The Diced Onion. I Cook It For About 2 To 3 Minutes Until Slightly Softened.
I Add Chili Powder, Cumin, Coriander, Oregano, Onion Powder, Salt, And Black Pepper. I Stir Constantly And Cook For About 1 Minute To Toast The Spices.
I Add The Minced Garlic And Cook For One Additional Minute Until Fragrant.
I Add The Ground Beef And Ground Pork, Increase The Heat To Medium-High, And Break The Meat Into Small Pieces While Cooking. I Cook Until Fully Browned.
I Stir In The Diced Tomatoes With Their Juices, Pinto Beans, And Bay Leaves. I Reduce The Heat And Let The Chili Simmer For 90 To 120 Minutes, Stirring About Every 15 Minutes.
After Simmering, I Remove The Bay Leaves. I Stir In The Semi-Sweet Chocolate And Masa Harina, Then Cook For Another 5 To 10 Minutes Until Everything Is Well Blended And Slightly Thickened.
I Taste And Adjust Seasoning If Needed Before Serving.
Servings And Timing
This Recipe Serves 12 People.
I Spend About 15 Minutes On Preparation And Approximately 2 Hours And 20 Minutes On Cooking, For A Total Time Of Around 2 Hours And 35 Minutes.
Variations
I Sometimes Add Diced Bell Peppers Or Jalapenos For Extra Flavor And Heat. If I Want A Spicier Version, I Include A Pinch Of Cayenne Pepper.
For A Leaner Option, I Use Ground Turkey Instead Of Pork. I Also Like Adding A Small Splash Of Beef Broth If I Prefer A Slightly Thinner Consistency.
Storage/Reheating
I Store Leftover Chili In An Airtight Container In The Refrigerator For Up To 4 Days. The Flavor Often Deepens And Improves The Next Day.
When Reheating, I Warm It Slowly On The Stovetop Over Medium-Low Heat, Stirring Occasionally. If It Has Thickened Too Much, I Add A Small Splash Of Water Or Broth.
I Also Freeze Portions In Freezer-Safe Containers For Up To 3 Months. I Thaw Overnight In The Refrigerator Before Reheating.
FAQs
Can I Make This Chili Ahead Of Time?
Yes, I Often Make It A Day In Advance Because The Flavors Continue To Develop As It Rests.
What Does The Chocolate Do In The Recipe?
The Chocolate Adds Depth And Richness Without Making The Chili Sweet. It Enhances The Overall Flavor.
Can I Use A Slow Cooker?
Yes, After Browning The Meat And Sauteing The Aromatics, I Transfer Everything To A Slow Cooker And Cook On Low For 6 To 8 Hours.
Is Masa Harina Necessary?
I Like Using Masa Harina Because It Thickens The Chili And Adds A Subtle Corn Flavor, But I Can Leave It Out Or Substitute With A Small Slurry If Needed.
Can I Make This Chili Spicier?
Yes, I Add Cayenne Pepper, Extra Chili Powder, Or Fresh Chopped Peppers To Increase The Heat.
Conclusion
I Find This Award-Winning Chili To Be A Rich, Hearty, And Deeply Satisfying Dish That Is Perfect For Feeding A Crowd. The Long Simmer Time And Special Ingredients Give It A Unique Depth Of Flavor. Whenever I Want A Reliable, Comforting Meal That Everyone Loves, This Is One Of My Favorite Recipes To Prepare.
The Best Mom’s Award-Winning Chili Recipe delivers thick, hearty texture and layers of smoky chili powder, cumin, and tender slow cooked meat. This crowd pleasing comfort food is ideal for feeding a big family or serving at parties and potlucks.
Author:Sarah
Prep Time:15 minutes
Cook Time:2 hours 20 minutes
Total Time:2 hours 35 minutes
Yield:Serves 12
Category:Dinner
Method:Stovetop / Simmering
Cuisine:American / Tex-Mex Inspired
Diet:Gluten Free
Ingredients
2 tablespoons neutral-flavored oil
1 large onion, diced
6 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground oregano
1 teaspoon onion powder
2 teaspoons salt (divided)
½ teaspoon black pepper
4 cloves garlic, minced
2 lbs ground beef
4 (15 oz) cans diced tomatoes
2 (15 oz) cans pinto beans, drained and rinsed
3 bay leaves
2 tablespoons masa harina
2 oz semi-sweet baking chocolate
Instructions
Sauté the Aromatics
In a large Dutch oven or heavy-bottom pot, heat oil over medium heat. Add diced onion and cook for 2–3 minutes until softened.
Bloom the Spices
Stir in chili powder, cumin, coriander, oregano, onion powder, 1 teaspoon salt, and black pepper. Cook for 1 minute, stirring constantly to toast the spices.
Add Garlic
Stir in minced garlic and cook for 1 additional minute until fragrant.
Brown the Meat
Add ground beef. Increase heat to medium-high and cook, breaking the meat into small pieces, until fully browned.
Simmer the Chili
Add diced tomatoes (with juices), pinto beans, bay leaves, and remaining salt. Bring to a gentle boil, then reduce to low and simmer uncovered for 90–120 minutes, stirring every 15 minutes.
Finish the Chili
Remove bay leaves. Stir in masa harina and semi-sweet chocolate. Simmer for another 5–10 minutes, stirring well until chocolate is fully melted and chili thickens.
Serve
Ladle into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or cornbread.
Notes
Masa harina thickens the chili and adds authentic depth — substitute finely crushed tortilla chips if needed.
The chocolate enhances richness without making the chili sweet.
Chili tastes even better the next day after flavors deepen.
Freeze leftovers in airtight containers for up to 3 months.
