Need a respite from the cold? Take a page from the Midwesterner’s playbook and serve up chili, tailgate style. The versatile stew — sorry, not a soup — accommodates meat and vegetable lovers, functions as a side or meal, and is made to satisfy potluck crowd cravings.
“It’s the Midwest version of a hug in a bowl. It’s an easy go-to since most ingredients are staples,” says chef Donnie Mays. Plus, he says with a laugh, “Everybody wants a reason to have a chili cookoff.”
For a customizable chili bar, it’s hard to go wrong when whipping up a classic red version — a concoction of ground beef, onions, peppers, chiles, tomatoes, and beans seasoned with chili powder, onion, garlic, parsley, paprika, salt, pepper, and sugar. Mays adds a dash of cinnamon and a tablespoon of peanut butter to each batch for umami flavor and sentimentality — he grew up dipping his peanut butter sandwiches in steaming bowls of chili. (Don’t scoff without trying it: Mays likens the pairing to “the ketchup and mustard for your hot dog.”) Another tip: Pour in an 11-ounce Guinness or Busch. “The cinnamon and stout beer give it added flavor. It’s better the next day when flavors come together,” he says.
White chicken chili is a milder variety for those with lighter appetites, avoiding red meat, or seeking a taste of summer. Using rotisserie chicken or turkey pulled off the bone, the recipe shares many — but not all — ingredients with red chili. “Add milk or sour cream to make it a little more creamy,” Mays says, but don’t skip on one canned good: “I will always do beans in my chili,” he states. “Otherwise, it’s just sauce.”
No food bar is complete without toppings. Mays calls for cheeses, white corn, jalapeños, white and green onions, multiple hues of bell peppers, tomatoes, lime, and sour cream — “it definitely can go kind of Tex-Mex,” he says. While a mug or bowl will suffice, there’s always room for variety.
“Definitely use hot dogs to make chili dogs, or pastas and make a chili-noodle bar” reminiscent of Cincinnati, Ohio’s famous Skyline Chili, he says. “Use corn chips or oyster crackers and tortilla chips, and layer it like a walking taco.”
“In cold weather, it’s comfort food. I make it in a seven-quart pot, and I always have it in stock in my freezer to portion out,” Mays says. “Midwest winters are long and dark, so a hearty bowl of chili fills you up.”
Hungry for more? Try Donnie Mays’ recipes for classic chili and white chicken chili below, and follow him on TikTok and Facebook @Kitchentool and on Instagram @DonniesDish.
Classic Chili
makes roughly 7 quarts
Ingredients
2 lbs ground beef
1 yellow onion (diced)
1 white onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
4 oz. green chiles (diced)
2 Tbsp minced carlic
2 Cons-Mate cubes (tomato concentrate)
11 oz Guinness extra stout beer (optional)
3 14 oz. cans Chili Ready Tomatoes
2 14 oz. cans diced tomatoes with green chiles
30 oz. tomato sauce
1 15 oz. cans pinto beans
2 15 oz. black beans
3 15 oz. of chili beans
2 packets McCormick chili seasoning
salt and pepper, onion powder, garlic powder, parsley, paprika, and chili powder to taste
1 tsp sugar
dash of Cinnamon (optional)
1 Tbsp peanut butter (optional)
Directions
Cook the ground beef, add diced onions, bell peppers, garlic, and green chilies. Sauté for 3 minutes. Pour in the stout beer and mix. Next, add Cons-Mate cubes and stir in tomatoes, beans, tomato sauce, and seasonings. Stir until fully combined. Bring to a boil, reduce heat and simmer for 45 minutes, stirring frequently. Enjoy!
White Chicken Chili
makes roughly 3 quarts
Ingredients
1 rotisserie chicken or turkey with meat pulled/shredded
2 Tbsp butter
1 white onion (diced)
2 cloves garlic (minced)
4 oz. green chiles
2 cups chicken stock
16 oz. pinto beans (undrained)
1 packet McCormick white chili seasoning
Directions
Heat butter in large pot add onion, garlic, and salt and pepper cook for 3 minutes. Add shredded chicken, chiles, and seasoning packet, and cook for an additional 2-3 minutes before adding the chicken stock and pinto beans. Bring chili to boil, then reduce heat to medium low and simmer for about 20 minutes, stirring occasionally to prevent sticking. Once finished, serve the white chicken chili with your favorite toppings. Enjoy!
