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Chili Lovers Chili

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.

A ladle scooping chili our of a black pot.

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.

A small white bowl with a blue rim, filled with chili.

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Chili Lovers Chili

Yield: About 12
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes

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!


  • 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


  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.
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

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Chili Lovers Chili

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 […]


Saturday 30th of January 2021

Thanks, I didn't see where the broth was too go but turned out delicious...


Thursday 19th of November 2020

This recipe is killer!! Only substituted black beans for kidney and I couldn’t stop tasting it.


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!

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