Tried and True Chili Recipes

Chili is an American culinary original and its recipes are hotly debated. Chili began as what Texans call “a bowl of red,” cubed beef simmered with water and red chiles. This recipe has morphed into hundreds of recipes, inspired , like the one at Nov. 4, and started countless family feuds based on whether or not the recipe should have beans.

Most agree classic chili similarities end with its core ingredients; beef, dried chilies or chili powder. After these basics, it’s up to the chili chef to create a recipe that could include ingredients ranging  from beer to bourbon, to chocolate or Chinese Five Spice.

Gentry Smith, kitchen manager at Blueberry Hill, reported his recipe uses McCormick Chili Powder as its base seasoning, along with the same beef he uses to make Blueberry Hill’s award-winning burgers.

“We also add in jalapenos and peppercinis. But what makes our chili different is that we add beer and coffee. I can’t tell you what kind — that’s our secret,” said Smith, who felt the ingredients come together to make a chili that’s not too spicy or too bland.

Since 1904, St Louis chili has been defined by the recipe created by O.T. Hodge, who established his successful line of chili parlors after serving his famous chili at the St Louis World’s Fair.

“O.T. Hodge was my family’s company. (Hodge) was my uncle on my mom’s side of the family,” said John Dirten, owner of Big Ed’s Chili Mac, who has been dishing up chili at his own restaurants since 1960. “Back then, we were a chili parlor that served diner food. Today we’re a diner that serves chili.”

When asked the secret to making a good chili, Dirten said, “Chili recipes are like spaghetti recipes; there’s a million of them out there. Cumin is our main ingredient and we use a fattier meat because fat gives it a rich flavor and a good color.”

A little extra fat makes Chili Mac’s chili a winner; Dirten sells 10 gallons of it a day.

“When I took over the business, we were serving 35 to 40 gallons of chili a day. We sell about 10 gallons a day now because we have so much more stuff on the menu. But what sets us apart is — unlike other places — you can have your chili the way you want it: with or without beans. At other places, you get it the way they want you to have it.”

Chili recipes, with or without beans, will vary from region to region; from the dried chili-based bowls of red in Texas to Cincinnati’s famed recipe featuring cinnamon and chocolate served over spaghetti. The International Chili Society sanctions official regional chili cook-offs whose winners compete at the World Championship Chili Cook-off. The Missouri Cook-off was September at Westport Plaza.

Chili season officially kicked-off last month (October is National Chili Month) and traditionally lasts through winter and is a favored menu addition to Super Bowl parties. 

The following recipes are few you can consider. All feature beef and chili powder Give one a try and get inspired. Who knows, you could be the creator of the next prize-winning chili — made with or without the beans.

Cauldron Chili
(Recipe developed by Suzanne Corbett) 

• 2 tablespoons oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 2 pounds coarsely ground beef
• 1 (15-ounce) cans tomato sauce
• 1(16-ounce) cans red kidney beans, drained
• 1 (6-ounce) cans tomato paste
• 1 cup water
• 1 cup beer
• 1/4 cup chili powder
• 1 tablespoon brown sugar
• 1 tablespoon cider vinegar
• 2 tablespoons Worcestershire
• Salt and black pepper to taste
• 1 teaspoon ground cumin
• 2 – 3 dried hot pepper pods
• Chopped green onion for garnish

In a large Dutch oven placed over medium high, heat oil until hot and sauté onion and garlic for a few minutes until lightly brown. Add ground beef and cook until browned. Drain off any excess fat from pan. Add in tomato sauce, kidney beans, tomato paste, water, beer, chili powder, brown sugar, vinegar, Worcestershire sauce, salt, pepper, cumin and dried pepper pods. Simmer uncovered, over low heat for 1 hour.  Serve spooned into serving bowls, garnished with chopped green onions. Makes 8-10 servings

See Related Story: The quest for the Perfect Chili

Pedenales River Chili
(LBJ Presidential chili recipe)  

• 4 pounds coarsely (chili-grind) ground beef
• 1 large chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 6 teapsoons ground cumin
• 6 teaspoons chili powder
• 2 (16-ounce) cans tomatoes
• salt to taste
• 2 cups hot water

  In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients into a large cast-iron Dutch oven. Add oregano, cumin, chili powder, tomatoes, salt and water. Bring to a boil. Reduce the heat and simmer, covered, for about an hour. Remove from heat, skim off excess grease and serve. Makes 12 servings.    

Cincinnati Chili

(Inspired by McCormick Spices)  

• 1 large onion, chopped
• 1 pound extra-lean ground beef
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon red (cayenne) pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoons unsweetened cocoa
• 1/2 ounce grated unsweetened chocolate
• 1 (15-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1 (16-ounce) package uncooked dried spaghetti pasta

Toppings: Oyster Crackers, shredded Cheddar cheese, chopped onion, red kidney beans

In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes, then, remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates. Ladle chili mixture over the cooked spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side. Makes 10 servings.