Chicago Style Chili by Kathy Cail

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Prep time: 4:00 Overall time: 8:00


8 to 10 servings scale / convert


1-1/2 lb. lean ground beef
2 cans (1-1/4 lb. each) Brooks Hot Chili Beans
3 cans (1 lb. each) assorted of pinto or red beans
2 cans (1 lb. each) Red Gold Crushed Tomatoes
1 lg. green pepper
1 md. onion
1 pint mushrooms (optional)
1 tsp. olive oil
2 to 3 tbsp. chili power (to taste)
2 to 3 tbsp. basil (to taste)
2 to 3 tbsp. fresh ground pepper (to taste)
2 to 3 tbsp. oregano (to taste)
2 to 3 tbsp. cumin (to taste)
2 to 3 tbsp. garlic powder (to taste)
2 to 3 tbsp. cayenne pepper - the more the better (to taste)


Chop pepper and onion coarsly; put aside. In a large pot (5 qt. or larger), add the olive oil and saute the ground beef until brown. Add peppers,onions and mushrooms and saute until the onions are lightly translucent. Add all the spices. Drain and add all the beans. Add all the crushed tomoatoes. Stir well and cook on low heat (surface just bubbles) for at least 2 hours. Test frequently to adjust spices to your taste.


Chili tastes best the next day. Watch out on the heat that you don't scorch the beans on the bottom of the pot. Remember, you can adjust your spices for a personal taste. Enjoy!


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1 Recipe Reviews

shop girl

shop girl reviewed Chicago Style Chili
Incredibly hot! Not edible. Recommend reducing spices dramatically, like change tablespoons to a single teaspoon (or less). Only dish I have ever made in ten years of marriage that my husband could not eat, wild animals wouldn't even go near it. March 2, 2004