Sharon's Awesome Chicago Chili

Sharon's Awesome Chicago Chili

44 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Sharon Boswell
Recipe by  Sharon Boswell

“Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
  2. Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

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Reviews (44)

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Awesome! And, I must admit I don't really like chili which is probably why I like this recipe so much. It's not really a traditional tasting chili - more like chili meets sloppy joe. It's not overly spicy and a little sweet with the addition of the sugar which I wan't sure about at first but after it simmered for a number of hours was fabulous. In addition to the onion I added a green pepper and sauteed them both until tender then added them to the chili. I used 3 (14.5 ounce) cans of beans vs. 4 - 2 kidney and 1 pinto and fire roasted diced tomatoes vs. plain plus 2 tsp. of cumin. I love the addition of beer and used Sam Adam's lager. If you don't have any beer on hand (we never seem to have that problem in our house) or you just don't want to part with any you can substitute beef broth. I let this cook low and slow for 6 hours and it got nice and thick. My husband who is a big fan of chili just loved this and I was thrilled because this recipe made a ton. I topped it with shredded cheddar cheese and served it with a side of cornbread - very filling.



This is a unique chili that my family absolutely loved. I decided to make it as written the first time, with the exception of the sugar amount. We don't like things too sweet, so I cut the sugar in half. I thought it wouldn't be spicy enough with only 2 Tablespoons of chili seasoning, but thought I would rectify that situation at the end, if needed. No need, it was perfect!! It is not a very spicy chili, with almost a cross between a sloppy joe and chili flavor. There are a lot of beans, which we loved, but if you are not a big fan, cut back. This is not a traditional chili but it is one I will make again and again. Not only did hubby rave, but, gasp!, my finicky child did, too.



This chilli is absolutely stunning- I'm not surprised people beg for the recipe!

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Amount Per Serving (10 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 41.4 g
  • 13%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 890 mg
  • 36%

Based on a 2,000 calorie diet



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Spicy Slow-Cooked Chili


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Thirty Minute Chili