Aunt Paulette’s Chili

By Melissa Moyles

Happy February! This year has been a whirlwind so far. So much vacation and with it terrible eating. I came home from North Carolina this week craving some vegetables. Do you know what I mean? My family however are not big veggie eaters. That is unless I hide them well in their favorite chili!

This recipe is like a big hug from my childhood. My Aunt Paulette would make it when she came to visit from Michigan and now I will share it with you!

I bet you have many of these ingredients already on hand!

I start by browning ground beef in a big cast iron pot but any pan will work.

While the meat is browning, I dice up the Trinity: onions, bell pepper, and celery.

Once the meat is brown, I remove to the side and soften the veggies in the same pot.

Aunt Paulette always used Pinto and Kidney beans but you can really use any canned bean you prefer. Sometimes I will also add black beans. Make sure you drain and rinse them well!

Once the veggies are soft, I add back in the meat, beans, and a large can of crushed tomatoes. I will also fill the can halfway with water to rinse out the extra tomatoey goodness.

I am not known for measuring my spices but use about 3 tbsp chili powder to 1 tbsp cumin, 1 tsp garlic powder, 1 tsp paprika, 2 tsp salt and cracked pepper.

Bring the chili to a boil and then lower to a simmer and cook covered for at least 30 minutes.

This Chili tastes best with Trashy Cornbread so if you’re feeling ambitious, check out this recipe while the Chili is simmering.

I like to top my Chili with cheese, sour cream, hot sauce, onions, and avocado but use whatever is your favorite.

I hope you try Aunt Paulette’s Chili! Let me know how it goes in the comments and tag me on Instagram @3daughtersDIY.

Best, Melissa and Girls

Aunt Paulettes Chili

Serves 4-6


  • 1 1/2 lb ground beef
  • Vegetable oil
  • 1 bell pepper diced
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 1 can pinto beans
  • 1 can red kidney beans
  • 1 large can crushed tomatoes
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper
  • Optional toppings: shredded cheese, sour cream, diced onions, diced avocado, hot sauce


  • Brown ground beef wirh oil in large pot, remove
  • Add diced veggies. Soften for 10 minutes over medium heat
  • Drain and rinse beans
  • Add meat and beans to veggie pot. Add can of crushed tomatoes and then 1/2 can of water. Add all the spices and stir
  • Bring to a boil and then simmer covered for at least 30 minutes
  • Serve with toppings and cornbread

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