Chicago Chili
A hearty Chicago-style chili with rich tomato flavors, kidney beans, and spices, perfect for cozy gatherings and satisfying a crowd with bold, comforting taste.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 c. chopped onions ⓘ
- 1 lb. ground round ⓘ
- 2 c. chopped solid-pack canned tomatoes (with juice) ⓘ
- 1 c. tomato juice ⓘ
- 1 c. tomato puree ⓘ
- 3 c. fat-free chicken broth ⓘ
- 1 tsp. sugar ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/4 tsp. ground cumin ⓘ
- 1/2 tsp. ground oregano ⓘ
- 1 tsp. chili powder ⓘ
- 1 can kidney or pinto beans ⓘ
Instructions
- Saute chopped onions over moderate heat until soft but not golden.
- Add ground round and brown, breaking into small pieces.
- Drain off any fat in a colander.
- Add chopped tomatoes, tomato juice, tomato puree, chicken broth, sugar, salt, pepper, garlic powder, cumin, oregano, chili powder, and canned beans to the meat mixture.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 1 hour and 15 minutes, stirring occasionally.
- Serve hot, using 1 cup per serving.
Tips & Substitutions
For added depth of flavor, consider using fresh herbs like cilantro or parsley as a garnish. You can substitute ground turkey for a leaner option, or use a mix of beans for variety. For a spicier kick, add diced jalapeños or a splash of hot sauce. If you prefer a thicker chili, let it simmer longer or mash some of the beans into the mixture.
Serving Suggestions
Serve Chicago Chili hot, garnished with shredded cheese, sour cream, or diced green onions. It pairs beautifully with cornbread or a side salad for a complete meal. For a fun twist, try serving it over baked potatoes or with tortilla chips. This dish also works well for meal prep or a casual gathering with friends.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions in a bowl covered with a microwave-safe lid for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicago Chili contains roughly 1169 calories, with 45g protein, 231g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (366% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2468mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this chili vegetarian?
To make this chili vegetarian, simply replace the ground round with a plant-based meat substitute or a mixture of chopped mushrooms and lentils for texture. Use vegetable broth instead of chicken broth and make sure the beans are canned without added meat.
What can I add to make the chili spicier?
To amp up the spice level, consider adding diced jalapeños, a dash of cayenne pepper, or extra chili powder. You can also incorporate a few dashes of hot sauce into the mix. Adjust the spices gradually to achieve your desired heat level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).