Chili Begins With Brooks
HomeDivider Our ProductsDivider Recipes Divider Chili and... Divider About Brooks
Recipes Print Friendly

Windy City Chili


1  lb. lean ground beef
2  Tbsp. vegetable oil
2  cans (14.5 oz. each) Brooks Just for Chili Diced Tomatoes in Natural Sauce
1  cup onions, chopped
3   garlic cloves, minced
1  tsp. salt
1  tsp. Worcestershire sauce
1  Tbsp. chili powder
1  tsp. ground cumin
1  tsp. dried marjoram
1/2 tsp. black pepper
2  Tbsp. sugar
1   bay leaf
1  cup Brooks Just for Chili Tomato Sauce (May add an additional cup if desired)
2  cans (15.5 oz. each) Brooks Chili Beans (hot or mild)
2  cans (15.5 oz. each) red Brooks Kidney Beans (light or dark), drained
1   Hot sauce
1  lb. elbow macaroni, cooked according to package directions
2  Tbsp. butter
1   Grated cheddar cheese (optional)
1   Oyster crackers


  1. In large Dutch oven, brown beef in oil, stirring to separate; drain. Add tomatoes, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, Bay leaf and 1 cup tomato sauce. Partially cover and simmer over medium heat 25 minutes, stirring occasionally and adding additional tomato sauce to keep the chili moist but not soupy.
  2. Add chili beans, kidney beans and pepper sauce; cook 10 minutes.
  3. Toss macaroni with butter and add to the chili; stir well. Serve chili in bowls topped with cheese and oyster crackers on the side.
Makes 8 servings

  Recipes Fun Fact
Bowl of Chili