MF's Chili

Tammy
Nov 7, 2024
6 min read

Updated: Aug 12

"This New England style chili recipe was given to me by my Godmother. I still have the original recipe in her hand writting to this day! Her recipe won a couple blue ribbon awards in multiple chili contests, was loved at every potluck and has become a favorite of my friends. I hope your family will enjoy it as well!"

🌶️ MF’s Chili – Hearty, Flavor-Packed Comfort in a Bowl (With a Side of Sass!)

Let’s get one thing out of the way first…You’ve been wondering what MF stands for in this recipe, haven’t you? Come on, admit it — your brain went right there 😏🫣 But nope… this isn’t that kind of chili (well, maybe a little spicy, but not that spicy 😉). Keep reading, and I’ll spill the beans — literally and figuratively.

This is MF’s Chili, and it’s not just any chili. It’s rich, cozy, a little bold, and completely customizable. It's a recipe I’ve made (and remade) for over 25 years, and it all started in my aunt’s kitchen on cool fall days and chilly winter nights. I named it after my late Godmother, a woman who inspired my love of cooking, my sense of humor, and my “don’t-overcomplicate-it” approach to life in the kitchen. 🙌🏻💕

🍴 Why You’ll Love This Chili

Whether you’re cooking for a crowd, meal prepping for the week, or just need a bowl of something warm and satisfying after a long day, MF’s Chili hits the spot every single time.

Here’s why:

✅ Quick & Easy: 15 minutes of prep, 30 minutes of cook time.

✅ Feeds a crowd: Makes 8 hearty servings.

✅ Customizable: No tomato sauce? Use chopped tomatoes. Out of garlic? Use garlic powder or skip it. This chili is super forgiving.

✅ Semi-homemade magic: Canned beans, tomato soup, and a few pantry staples keep this simple without sacrificing flavor.

✅ Flavor-loaded: The combination of chili beans, olives, and pepperoncini gives it that “made from scratch” taste — without the all-day simmer.

🍅 The Ingredients – Nothing Fancy, Just Delicious

At its core, this chili is made with ground meat, tomatoes, beans, onion, and spices — but don’t let the simplicity fool you. When it all simmers together, the flavors meld beautifully into a chili that’s bold, savory, and oh-so-satisfying.

Ground beef or turkey – 1 lb or more if you're like me and prefer it meatier. 🙋🏻‍♀️
Tomato soup + tomato sauce + crushed tomatoes – this triple combo gives a sweet, rich base.
Kidney beans, chili beans, and (optional) black beans – for that protein-packed, fiber-filled goodness.
Black olives & pepperoncini – my personal “secret weapons” for an unexpected burst of flavor.
Classic seasonings – chili powder, garlic powder, cumin, salt & pepper.

The best part? You probably already have most of this in your pantry!

👩🏻‍🍳 My MF Chili Method (aka: How to Make It)

This chili couldn’t be easier to pull together:

Brown your meat and chopped onion in a large saucepan. If using beef, be sure to drain any grease.
Stir in your tomato sauce, soup, beans, and drained crushed tomatoes.
Adjust consistency with a bit of water or reserved tomato juice if you like it thinner.
Add your seasonings — this is where the magic happens!
Toss in your olives and optional pepperoncini (trust me, even folks who don’t like heat will enjoy the mild zip).
Bring it to a boil, then reduce the heat, cover it up, and let it simmer for about 20–30 minutes.

The result? A hearty, soul-warming chili that tastes like it simmered all day… but didn’t.

❤️ Why I Named It "MF’s Chili"

Okay, now it’s time to tell you what the MF really stands for: My Fairy 💫

My late Godmother — affectionately known in the family as “My Fairy” — was one of the most magical people in my life. She was part guardian angel, part kitchen wizard, and 100% sass. Every time I make this chili, I hear her voice saying, “Make it your own, honey.” 💁🏻‍♀️

This chili was inspired by the version we’d make together during weekend visits, usually paired with cornbread or Johnny cakes and LOTS of laughter. Over the years, I’ve tweaked it here and there (sometimes tossing in corn, jalapeños, bell peppers, or even a splash of hot sauce), but the foundation stays the same: simple, hearty, and made with love.

So yes… MF might make you laugh or raise an eyebrow at first, but around here, it means something truly special. 💕

So in homage to my late Godmother I named this chili after her to share with you! 🙌🏻

🔄 Adapt It Your Way

The beauty of this chili is how adaptable it is:

Out of one type of bean? Mix and match what you have.
Only have tomato paste or chopped tomatoes? Use them!
Want to stretch it? Add corn, rice, or even cooked macaroni for a chili-mac vibe.
Vegetarian? Skip the meat and double the beans and veggies.

It’s one of those magical meals where you can raid your pantry and fridge, and still end up with a dinner that feels complete, satisfying, and deeply comforting.

🧡 Final Thoughts

Whether you’re feeding your family on a budget, planning game-day snacks, or just craving something warm and nostalgic, MF’s Chili will never let you down. It’s bold, flexible, family-friendly, and full of heart.

And just remember:

They’ll never know it didn’t take hours. 😉You’ll make it once and keep coming back to it — just like I have for over 25 years.

So go ahead, throw it all in a pot, simmer it with love, and raise a spoon to the ones who taught us how to feed people with more than just food. 🥄💕

MF's Chili

Servings – 8 Prep Time – 15 Minutes Cook Time – 30 Minutes

Ingredients:

1lb ground beef or ground turkey, you can added an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️
1 onion, chopped
1 (15 ounce) can tomato sauce
1 can condensed tomato soup, I use the low sodium
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed - optional
1 (15 ounce) can chili beans with sauce
1 (14.5 ounce) can crushed tomatoes, drained and reserved
1 ½ cups water + reserved tomato juice, optional - add as needed to your consistency liking
1 can of sliced black olives or whole, and then you can slice them as thick as you like
1/8 cup pepronchini pepper slices, optional if you don't like a little heat... its mild heat
2 tablespoons chili powder, or more to taste
1 tablespoon garlic powder
1 tablespoon cumin
salt and pepper to taste

Directions:

Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. If using ground beef drain any excess grease from the pan and discard.

Stir in tomato sauce, soup, beans, and crushed tomatoes. If you prefer a thinner consistency, you can add the reserved crushed tomato juice and water.

Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine.

Add in olives. Stir lightly to mix,

Bring to a boil, reduce heat to low, cover and let simmer for 20-30 minutes.

Notes:

If you have left over chili, you make my delicious chili mac for another great night meal.

Nutrition:

This website is the project of an unpaid hobby, fully maintained and supported by CWT. There are NO paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

"This was a comment from a co-worker of mine. "This is the best chili recipe I tried and my family loved it! It’s not watery and easy to make. I even added a can of mushrooms I had on hand, delicious! Thank you for sharing your family recipe with us."