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Authentic Kansas City Chili

ENTREES
BREAKFAST
LUNCH
DINNER
SIDES
DESSERTS

Preparation

Authentic Kansas City chili with rich tomato base, beans, ground beef, and garnished with fresh green onions

A Little Prep Goes a Long Way

Before we ignite the stove, let's discuss how to prepare yourself for the pleasurable cooking experience. I have the philosophy of "mise en place" which is a sophisticated French expression that simply means "get your things organized."

  • Chop First, Cook Later: No kidding, chop all your onions, peppers, and garlic before even thinking about heating the oil. Spice up your little bowl with the correct amount of each spice. It might feel like an extra step, but it will change cooking from a chaotic hustle to a calm and fun routine. The worst thing is trying to finish up chopping onions when your garlic is about to get burned!
  • Taming the Jalapeño: Let's discuss the spicy factor. The true fiery character of a jalapeño is present in its seeds and the white membranes inside. If you're after the pepper's taste without the heat, just get all that out with a spoon before you proceed to dice it. If you're a spice lover like me, then let some stay! You are the one who controls your chili's heat level.
  • Fresh Garlic is a Must: That jar of pre-minced garlic may be hard to resist, however, for putting together such a recipe where garlic is an essential ingredient; please use fresh cloves. The flavor is not only brighter but also more potent. It is a minute step that makes an enormous impact on the final taste.
Short prep time

PREP
20 minutes

Short prep time

COOK
120 minutes

Short prep time

SERVES
6 people

Ingredients

  • 1 large sweet onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 jalapeno pepper
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 3 15-ounce cans kidney beans, drained and rinsed
  • 2 28-ounce cans crushed tomatoes
  • 2 cups vegetable stock
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil

Directions

  1. Saute the Veggies: Heat oil in a large pot over medium. Add onion and bell pepper; cook 5–7 minutes until soft. Stir in garlic and cook 1 minute.
  2. Brown the Beef: Add ground beef, breaking it up. Cook until browned; drain excess grease.
  3. Bloom the Spices: Stir in chili powder, sugar, paprika, cumin, oregano, and cayenne. Cook 1 minute until fragrant.
  4. Combine and Simmer: Add crushed tomatoes, broth, barbecue sauce, beans, and burnt ends. Stir well; season with salt and pepper.
  5. Let it Simmer: Bring to a low boil, then cover and cook on low 1–3 hours, stirring occasionally. Add broth if too thick.
  6. Serve: Ladle into bowls and top with cheese, sour cream, or green onions. Serve with cornbread.

Transform This Chili into YOUR Own! (Substitutions & Fun Variations)

This recipe is always my first choice, but it can be considered more of a framework than a strict rule. The best chili is the one you like the most, and thus do not hesitate to experiment! Here are some of the best ways I like to alter chili.

Dixon's Famous Chili

Dixon's Famous Chili—a favorite of President Harry S. Truman—is an Independence staple, customizable and versatile.

Beyond BBQ: My Take on Kansas City's Chili Scene

Living in a city so famous for its barbecue, I feel like it's easy to overlook other local staples. Our world-class barbecue is the standard, but sometimes that singular focus overshadows other dishes that have deep roots and flavor here. Chili, especially, deserves as much respect and attention, offering a counter-narrative to the standard pork and brisket we’re so accustomed to. I recently read Shannon Carpenter’s piece for KCUR and he made a great point. He argues that "Kansas City chili can compete with the country's best," and honestly, he’s right. We really shouldn’t be sleeping on our Chili scene.

Even though the article came out back in March, I found it to be a perfect mix of a history lesson, and a culinary roadmap. Learning that President Truman, a true KC icon, had his favorite spot, Dixon's Famous Chili, immediately gives our chili scene serious legitimacy. The article does a great job of tracing this lineage, from the historic favorite to the modern innovations. The concept of "dry" chili, like the one Dixon's is known for, is interesting. It’s a thick, almost entirely meat-based stew that feels like a perfect winter comfort food, completely different from the watery, bean-heavy versions I've found elsewhere.

Carpenter really takes you on a tour, comparing this history with the new guard. For example, he highlights artisanal bowls like the chorizo black bean chili at The Wiener Kitchen, which suggests a modern, gourmet approach incorporating unique spice profiles. Similarly, the "upscale bar" version at Taps on Main shows chili moving beyond just diners and into the craft beer and cocktail scene, making it a sophisticated dish. This focus proves that KC chefs are truly innovating with local ingredients and flavor profiles.

What truly sets the Kansas City style apart in my opinion, is the unmistaken influence of our barbecue traditions. While Carpenter may not detail every secret ingredient, you can bet that many local kitchens use residual smoke flavor, maybe a touch of molasses or vinegar, or even burnt ends incorporated into the stew. This infusion adds a layer of depth and complexity that neither a classic Texas Red nor the sweet spice of Cincinnati's cinnamon-laced style can match. It’s a culinary signature that grounds the chili firmly in the heart of the Midwest, giving us a unique angle to champion in the national food arguments.

Whether you are looking for that specific "dry" style at Dixon's or the "upscale bar" version at Taps on Main, this article totally proved to me that Kansas City is more than capable of holding its own in the great American chili debate. This isn't just about a seasonal craving; it's a statement about our city's diverse culinary soul. If you want to dive into some true local flavor beyond the smoke, you need to grab the KCUR article and plan your own chili tour immediately.
Read the full article here: Kansas City chili can compete with the country's best.

What's New and Exciting!

My favorite spot to eat Kansas City Chili

My favorite outdoor spot to enjoy some Kansas city Chili would have to be at the Strathcona Wilderness Center near Bennet Lake in Strathcona County. There's nothing like taking a nice stroll through the park's accessible hiking trails, and stopping off at one of the many scenic benches to enjoy some chili, as well as the view!

Check it out here! My favorite spot to enjoy Kansas City Chili

The Strathcona Wilderness Center. My favorite park to enjoy some kansas city chili after a hike!
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