When I lived in the Midwest, chili was something we made every time the weather turned cool. The smell of meat, onions, and spices cooking together always filled the kitchen and made it feel warm and cozy. Kroll’s chili became famous in Green Bay because people loved its thick, rich flavor with tender beef and beans. The restaurant never shared its spice blend, but I made a version that comes close. In this Kroll’s chili recipe, I will show how to make a hearty, flavorful chili that feels just as comforting and is perfect for family or friends.
Table of Contents
Key Takeaways
- A Midwest Classic: Kroll’s chili is a hearty stew made with beef, beans, and a flavorful mix of spices. It is thick, meaty, and filling enough to serve as a complete meal.
- Simple Steps: The process is easy to follow. First, brown the meat and cook the vegetables. Then add the spices, tomatoes, and beans, and let everything simmer until the flavors come together.
- Adaptable Recipe: You can change the spice level, use another type of meat, or switch up the beans to match your taste. You can also double this Kroll’s chili recipe easily when you need to cook for a larger group.
- Toppings and Sides: Chili pairs well with many toppings and sides. Add shredded cheese, sour cream, jalapeños, or avocado on top, and serve with cornbread, tortilla chips, or a baked potato.
- Make Ahead: Chili tastes even better the next day after the flavors blend. It keeps well in the refrigerator or freezer and reheats perfectly when you are ready to enjoy it again.
What is Kroll’s Chili?
Kroll’s is a well-known diner in Green Bay, Wisconsin, loved for its butter burgers, thick shakes, and hearty chili. The chili has a deep red color, a thick texture, and a mild spice level that most people enjoy. It is made with ground beef, chili powder, cumin, and plenty of beans cooked in a rich tomato base. My version takes inspiration from that style and uses fresh vegetables to build flavor. A simple mix of spices helps create the same warm, comforting taste that made Kroll’s chili so popular.
Why You’ll Love This Chili?
- Hearty and Satisfying: This chili is packed with ground beef and beans, making it filling enough to be a full meal. The mix of protein and fiber keeps you full and satisfied for hours.
- Rich, Complex Flavor: The blend of chili powder, cumin, paprika, garlic, and a touch of cayenne gives the chili a deep, balanced flavor. A splash of Worcestershire sauce adds a rich, savory note that makes the dish even more flavorful.
- Easy to Make: This Kroll’s chili recipe uses simple ingredients you probably already have at home. Browning the meat and cooking the onions and spices together builds a strong flavor base, and everything comes together in one pot.
- Customizable: You can easily change this chili to match your taste. Adjust the spice level, add extra vegetables, or use turkey or chicken instead of beef. It is a flexible Kroll’s chili recipe that you can make your own.
Variations of Kroll’s Chili
Classic Beef Chili
Keep the Kroll’s chili recipe as it is for the most traditional flavor. To add a smoky touch, mix in a teaspoon of smoked paprika or a small diced chipotle pepper while the chili simmers. For extra depth, add a splash of brewed coffee or dark beer, which enhances the rich flavor of the beef.
Turkey or Chicken Chili
For a lighter version, replace the ground beef with ground turkey or chicken. Since these meats have less fat, add a tablespoon of olive oil when cooking the onions and peppers to keep everything from sticking. Turkey chili tastes great with white beans and a small pinch of sage for added flavor.
Vegetarian Chili
Skip the meat and load the chili with extra beans, lentils, or diced vegetables such as zucchini, carrots, and sweet potatoes. Cook the vegetables until they soften, then continue with the spices and liquids as usual. The result is a hearty, flavorful chili that satisfies without any meat.
White Bean Chili
Try a white version using chicken, white beans, green chilies, and chicken broth instead of tomatoes. Season with cumin and oregano, and stir in a little cream cheese for a smooth, creamy finish. This variation has a gentle spice and a lighter taste, perfect for those who prefer mild chili.
Recipe for Kroll’s Chili
Kroll’s Chili Recipe
8
servings15
minutes1
hour350
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
2 pounds ground beef (80/20 for flavor)
1 large yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional)
1 tablespoon Worcestershire sauce
1 can (29 ounces) crushed tomatoes
2 cups beef broth or water
2 cans (15 ounces each) pinto or kidney beans, drained and rinsed
1 tablespoon cornmeal or masa harina (optional, for thickening)
Optional toppings: shredded cheddar, sour cream, sliced green onions, diced avocado, pickled jalapeños, tortilla chips
How to Make Kroll’s Chili Recipe
- Step 1 – Prepare the Vegetables
Get all your vegetables ready before you start cooking. Dice the onion, bell pepper, and celery into small pieces, and mince the garlic. Having everything chopped before cooking helps you move smoothly through each step and prevents anything from burning. - Step 2 – Brown the Meat
Place a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it cook until browned. A bit of caramelization adds rich flavor. If there is too much fat, spoon some out, but keep a small amount for taste. - Step 3 – Add the Aromatics
Add the diced onion, bell pepper, and celery to the browned meat. Stir occasionally until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for one more minute until you can smell the aroma. This step helps build the base flavor for your chili. - Step 4 – Stir in the Spices
Add the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well so the spices coat the meat and vegetables evenly. Let them cook for about a minute to release their oils and deepen the flavor. - Step 5 – Add Beans and Tomatoes
Pour in the crushed tomatoes and beef broth, then add the drained beans. Stir everything together until well mixed. Add Worcestershire sauce for an extra layer of savory flavor, and bring the pot to a gentle boil. - Step 6 – Simmer the Chili
Lower the heat to low once the chili starts to bubble. Let it simmer without a lid for about 45 minutes. This allows the liquid to reduce and the flavors to become richer. Stir from time to time so it does not stick to the bottom. - Step 7 – Taste and Adjust Seasoning
When the chili has simmered, taste it and adjust the seasoning. Add a bit more salt, pepper, or chili powder if you prefer a stronger flavor. If you want the chili thicker, sprinkle in cornmeal or masa harina and cook for five more minutes while stirring. If it feels too thick, add a splash of broth or water to thin it out. - Step 8 – Serve with Toppings
Spoon the chili into bowls and add your favorite toppings. Try shredded cheese, sour cream, diced avocado, green onions, pickled jalapeños, or crunchy tortilla chips. Serve with cornbread on the side. The mix of creamy toppings and crispy sides makes every bite extra satisfying.
Chef’s Tips for the Best Chili
Adjusting the Spice Level
Everyone has a different taste for heat, so you can easily control the spice in your chili. For a mild version, use less chili powder and skip the cayenne pepper. For more heat, add extra cayenne or include a diced jalapeño when cooking the vegetables. Toppings like sour cream, cheese, or avocado can also tone down the spice for anyone who prefers a milder bowl.
Thickening the Chili
If you like thick chili, mash a small portion of the beans right in the pot using a potato masher. The natural starch from the beans will thicken the chili without changing the flavor. For a chili without beans, add one or two tablespoons of masa harina or cornmeal and simmer for about five minutes. Try not to use flour because it can make the flavor less bold.
Making it Ahead of Time
Chili often tastes even better the next day because the flavors deepen as it sits. Making it ahead saves time and gives the dish a richer taste. Cook a big pot on the weekend and enjoy it for dinner or lunch during the week. When reheating, warm it gently on the stove or in a slow cooker, adding a little broth if it has thickened. You can also freeze it in airtight containers for up to four months.
Serving Suggestions
Best Side Dishes for Chili
Chili makes a complete meal, but adding a side dish takes it to the next level. Cornbread is the classic choice since its light sweetness balances the chili’s rich flavor. When there is not much time, serve it with tortilla chips or saltine crackers for a quick crunch. For a heartier meal, try baked potatoes, roasted corn on the cob, or a fresh green salad on the side.
Toppings to Try
Toppings let everyone make their bowl of chili just the way they like it. Good options include shredded cheese, sour cream, chopped onions, diced avocado, cilantro, and pickled jalapeños. For added crunch, use crushed corn chips or toasted pumpkin seeds. A small squeeze of lime juice adds a nice, bright flavor that lifts the whole dish.
How to Serve for a Crowd
Chili is perfect for family dinners or parties because it stays warm for a long time and feeds many people. Keep chili warm in a slow cooker on the “keep warm” setting or in a Dutch oven over low heat. Set up a topping bar so guests can build their own bowls. Serve chili with cornbread muffins or warm rolls for a simple and comforting meal.
Storage and Freezing
Refrigeration Tips
Allow the chili to cool to room temperature before storing. Place it in airtight containers and keep it in the refrigerator for up to four days. The flavor becomes even richer after a day as the spices blend. Reheat the chili slowly on the stove or in the microwave, adding a little broth or water if it has thickened.
Freezing and Reheating
For longer storage, place chili in portion-sized containers or strong freezer bags. Label them with the date and freeze for up to four months. When ready to use, thaw the chili in the refrigerator overnight. Warm it on the stove over medium heat, stirring now and then. If it seems too thick, add a small amount of broth or water to reach the right texture.
Nutrition Information
Calories and Protein Content
A one-cup serving of this chili has around 350 calories and about 25 grams of protein. The mix of beef and beans gives you both animal and plant-based protein, making the meal hearty and balanced.
Healthier Ingredient Swaps
To make a lighter version, use lean ground turkey or chicken instead of beef. Add more vegetables such as carrots, zucchini, or mushrooms for extra nutrients. Choose low-sodium canned tomatoes and beans to keep the salt level low. For a dairy-free option, top your chili with diced avocado, chopped herbs, or a squeeze of lime instead of cheese or sour cream.
FAQs
Can I Make This Chili in a Slow Cooker?
Yes, you can make this chili in a slow cooker. Brown the ground beef and cook the vegetables on the stove first, then transfer everything to the slow cooker. Add the spices, tomatoes, beans, and broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors blend.
How Long Should Chili Simmer?
For the best flavor, let chili simmer for at least 45 minutes on the stove. Longer cooking helps the spices blend and gives the chili a thicker, richer texture. If you have extra time, simmer it for up to 90 minutes for a deeper flavor.
Can I Use Canned Beans Instead of Dried?
Yes, you can use canned beans in this recipe. Just drain and rinse them before adding to the chili to remove excess salt and starch. You can use pinto, kidney, or black beans, depending on your preference.
What’s the Best Way to Reheat Chili?
Reheat chili gently on the stovetop over medium heat, stirring occasionally until hot. You can also warm it in the microwave in short intervals, stirring between each one. Add a splash of broth or water if it has thickened during storage.
Can I Make Chili Without Tomatoes?
Yes, you can make chili without tomatoes. Use extra broth to replace the liquid and add more beans or vegetables to keep it hearty. Roasted red peppers, pumpkin puree, or a small amount of tomato-free chili sauce can give the dish a rich flavor and a nice, thick texture.
