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.
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 pot 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.
FOLLOW Sparkles of Yum ON FACEBOOK | PINTEREST | INSTAGRAM | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Feel free to join the Sparkles of Yum Recipe Swap Facebook group! A fun place to find and share all of your favorite recipes.
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!
Chili Lovers Chili
Ingredients
Instructions
Nutrition Information
Yield About 12
Serving Size 1 Bowl
Amount Per Serving
Calories 567Total Fat 31gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 17gCholesterol 106mgSodium 1703mgCarbohydrates 33gFiber 8gSugar 11gProtein 41g
© 2023 Sparkles of Yum. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

eric nelson
Tuesday 13th of December 2022
you dont say when to put in the beef broth anywhere
Chili Lovers Chili – My Roi List
Sunday 7th of August 2022
[…] Pin11K Share295 Yum11 Tweet Email 11K Shares […]
LK
Saturday 30th of January 2021
Thanks, I didn't see where the broth was too go but turned out delicious...
Jenn
Thursday 19th of November 2020
This recipe is killer!! Only substituted black beans for kidney and I couldn’t stop tasting it.
Janice
Monday 29th of October 2018
The recipe calls for tomato sauce and beef broth however the instructions do not mention either. I assume they should be added in the same time as the other ingredients?
Also I am planning to make this in an crock pot so I am guessing that I would just brown the beef and sausage, and after draining tput it into the bottom of the crock pot? Then just add all of the remaining ingredients and give it all a good stir before cooking on low for about 6-8 hours? Do you think this would work just as well as cooking on the stove? Any other suggestions/tips for making this in the crock pot? Thanks so much!