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Chili Lovers Chili

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We are pretty passionate about our Chili around here, and this my friends is my contribution to the Chili world; enter my “Chili Lovers Chili”! It will warm your bones on a cold day, it’s rich, meaty, a little bit spicy, and oh so delicious!

Needless to say, St. Louis has been passionate about it’s chili for some time, and I am proud to add my  “Chili Lovers Chili” to it’s history.

We are pretty passionate about our Chili around here, and this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!



Chili is an American culinary original and it’s recipes are hotly debated. 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. Unfortunately, there are no more Chili Parlors, but there are still a few old time diners where you can still get a good bowl of Chili.

We’re lucky enough to have Steak ‘n’ Shake restaurants scattered all around town and they have good Chili. By the way, if your familiar with Shake Shack, the creator is from St. Louis and has said his burgers are inspired by his home town Steak n Shake.

Well I used to work around the corner from O.T. Hodge in downtown St. Louis, and you were lucky if you could get the door during lunch hour. But when you did, it was an awesome experience. There were orders being yelled, packs of crackers being thrown. They seemed to get extra excited when someone ordered a Slinger, which involved fried eggs over chili and fried potatoes.. which doesn’t sound appetizing: until you try it. Slingers are also known for being a hangover remedy at closing time.  Which, by the way you can still order something similar at Waffle House, it’s Hash Browns “Topped, Covered and Smothered with a sunny side up egg on top”.

Now, if you made a huge post of this chili, and enjoyed a few bowls, you probably have this question: “What do i do with the rest of this, besides freeze it to enjoy again later?”
Simple…you make yourself some Chili Lovers Frito Pie!

Needless to say, St. Louis has been passionate about it’s chili for some time, and I am proud to add my  “Chili Lovers Chili” to it’s history.

We are pretty passionate about our Chili around here, and this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!

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Chili Lovers Chili

Chili Lovers Chili

We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!

Ingredients

  • 2 pounds ground beef
  • 1 pound Italian Sausage
  • 1 large onion (diced)
  • 1 bell pepper (diced)
  • 2-15 ounce cans Diced Tomatoes (not drained)
  • 1 6 oz can Tomato Paste (I use Contadina and fill can with water)
  • 15-oz. can Tomato sauce
  • 1-(14 ounce) can beef broth
  • 2-(16 ounce) cans Brook’s chili hot beans (not drained)
  • 2-(15 ounce) cans dark red kidney beans, drained and rinsed
  • 1/4 cup chili powder (I use McCormick Chili Powder)
  • 1 tablespoon granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon white sugar
  • 5 (or so) dashes Louisiana Hot Sauce (or more if you like it spicier) - Crystal's is our brand of choice
  • 1 teaspoon salt

Instructions

  1. Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
  2. Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
  4. To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.
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Chili Lovers Chili - We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my

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