I Make My Grandma Patty’s Easy Chili Every Fall

Hearty and rich with spices, it’s one of my favorite recipes from my grandma.

By
Joey Firoben
Joey Firoben
Joey Firoben

Joey Firoben is a food stylist, culinary producer, and recipe developer with over 9 years of experience. Starting off as an amateur baker, Joey learned on the job while working alongside seasoned culinary professionals. Joey's worked in Hollywood making fancy cocktails and donuts for TV shows and commercials. His written work can be found on Simply Recipes.

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Published September 01, 2025
Joey Firoben
Bowl of Grandma Patty’s Chili with sour cream shredded cheese and Fritos alongside a bowl of Fritos and a yellow napkin

Simply Recipes / Shilpa Iyer

Do you dream of crisp fall air and warm comfort food as spooky season nears? Me too, every summer. My grandma had a wealth of cozy meals, with her chili being at the top of my list of favorites. This hearty, savory, tomato-forward stew is heavily seasoned with spices to make it absolutely craveable. 

How To Make My Grandma’s Easy Chili 

This easy chili is a one-pot wonder! It has no right to be so tasty considering how easily it comes together. You build everything in one pot, the only trick being to give each addition a few minutes to cook down before tossing in the next round. Give yourself a little time to chop your veggies, about 20 minutes to gradually cook the components, and your pot will transform into a robust cauldron of umami-laden chili.

A pot of Grandma Patty’s Chili with a serving spoon with bowls of chili and sides in the background

Simply Recipes / Shilpa Iyer

A Few Words On Spices

While the chili powder in chili is non-negotiable, my grandma wasn’t too picky about what else went in here. Coriander is one of my favorites, but not as common a pantry staple as oregano and cumin. My grandma has even been known to experiment with options like a small amount of cinnamon or taco seasoning. Use what you have, and taste as you go!

Topping Your Bowl of Chili

Chili is usually topped with tortilla chips or saltines, but I have my own secret topping I’ve kept to myself all these years. My grandma’s pantry harbored a litany of snacks, and I knew exactly where to find all of my favorites.

For a savory, crunchy bite, I reached for Fritos. My grandma always had a few varieties to choose from. Sometimes I would sneak into her pantry and crumble these salty, fried corn chips on top of my bowl of chili, and now I rarely eat her chili without them.

A pot of Grandma Patty’s Chili with a ladle next to a prepared bowl garnished with toppings

Simply Recipes / Shilpa Iyer

Other Hearty Chili Recipes

Grandma Patty’s Chili

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 pounds 80% lean ground beef

  • 1 teaspoon kosher salt, plus more to taste

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 6 garlic cloves, minced

  • 3 tablespoons chili powder

  • 1 (1-ounce) packet taco seasoning

  • 1 (28-ounce) can crushed tomatoes

  • 2 (15-ounce) cans kidney beans

  • 4 cups water or low-sodium chicken broth

  • Optional toppings: shredded cheddar cheese, sour cream, and/or Fritos

Method

  1. Brown the beef:

    Heat an 8-quart pot or Dutch oven over medium-high heat. Add the beef, breaking it up to cover the surface of the pot, and season with the salt. Let the beef sit, undisturbed, for about 3 minutes as the bottom browns. Use a potato masher or spatula to break up the beef into small pieces.

  2. Sauté the veggies:

    Add the onion, bell peppers, and garlic and sauté until they start to soften, about 2 minutes.

  3. Bloom the spices:

    Add the chili powder, and taco seasoning. Stir continuously until the veggies have softened and shrunk, about 3 minutes. Look out for any super dark spots on the bottom of the pan. You can scrape them up with a wooden spoon or add a few tablespoons of the water of stock to keep the spices from burning.

  4. Finish the chili:

    Add the crushed tomatoes and stir, scraping up all the browned bits on the bottom of the pan. Pour in the kidney beans, liquid and all—it will help thicken the chili—and the water or stock. Bring to a simmer and cook for a good 5 minutes to fully marry the flavors. Taste and add more salt if desired. Serve immediately or cool, cover, and store in the fridge for up to 1 week.

  5. Add the toppings:

    Portion hefty bowls of chili and top with dollops of sour cream and cheddar cheese. If no one is looking, pile on the Fritos. I won’t tell.

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Nutrition Facts (per serving)
324 Calories
12g Fat
30g Carbs
26g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 324
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 22%
Cholesterol 57mg 19%
Sodium 748mg 33%
Total Carbohydrate 30g 11%
Dietary Fiber 8g 29%
Total Sugars 7g
Protein 26g
Vitamin C 46mg 231%
Calcium 99mg 8%
Iron 6mg 31%
Potassium 969mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.