We’ve always been fans of Chicago’s iconic Lindy’s Chili, a hearty dish that’s captured hearts since its roots in the Windy City. Originating from a beloved local spot, this recipe blends bold spices and rich meats for that perfect comfort food vibe we crave on chilly days.
Our take on Lindy’s Chili brings authentic flavors straight to your kitchen, making it easy to whip up a bowl that’s both satisfying and full of Midwestern charm. Whether you’re new to this classic or a longtime enthusiast, we’re excited to share how simple it is to recreate.
Ingredients
We gather the essential ingredients for our take on Lindy’s Chili, a Chicago favorite that combines hearty flavors with straightforward preparation to bring authentic comfort to your kitchen.
For The Chili Base
To build the foundation of our Lindy’s Chili, we start with these key components, listed in the order they are typically used for optimal layering of flavors:
- 1 pound ground beef: Choose lean for less fat, browned first to lock in juices.
- 1 large onion, diced: Use a yellow variety for its sweet undertone, added after browning the meat for aroma.
- 3 cloves garlic, minced: Freshly chopped to release its pungent essence, stirred in next for depth.
- 1 can (14.5 ounces) diced tomatoes: Undrained to add moisture, incorporated to form the sauce base.
- 1 can (15 ounces) kidney beans, drained and rinsed: Added towards the end for texture, providing a hearty, protein-rich element.
- 2 cups beef broth: Poured in to simmer and meld flavors, ensuring the chili reaches the right consistency.
- 1 bell pepper, chopped: Green or red for color and crunch, included with onions for a fresh contrast.
Spices And Seasonings
- 2 tablespoons chili powder: The cornerstone spice blend, sprinkled early to infuse warmth and earthiness.
- 1 teaspoon ground cumin: Added midway for its nutty depth, a staple in classic chili profiles.
- 1 teaspoon smoked paprika: Provides a smoky kick, incorporated for that signature Chicago flair.
- 1 teaspoon salt: Adjust to taste, mixed in during simmering to enhance overall savoriness.
- ½ teaspoon black pepper: Freshly ground for sharpness, added last among spices to finish the seasoning layer.
- ½ teaspoon oregano: Dried Mexican oregano preferred, stirred in for a subtle herbal note that complements the meat.
Instructions
Now that we have gathered our essential ingredients for Lindy’s Chili, we guide you through the straightforward steps to create this hearty Chicago classic right in your kitchen. Follow our precise instructions to achieve bold flavors and a comforting texture that captures the dish’s iconic appeal.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything integrates smoothly for maximum flavor. Begin by finely chopping 1 large onion and 2 bell peppers—aim for even pieces to promote even cooking. Next, mince 4 garlic cloves for a fresh, pungent burst that enhances the base. In a small bowl, measure out the spices: 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon oregano—these form the heart of Lindy’s Chili‘s robust profile. Drain and rinse a 15-ounce can of kidney beans to remove excess starch, and open a 14.5-ounce can of diced tomatoes along with 2 cups beef broth. Pro tip: Use freshly ground spices if available, as they release more vibrant aromas and deepen the dish’s authenticity.
Cook
With our ingredients prepped, we move to the stovetop to build layers of flavor. Heat 2 tablespoons oil in a large pot over medium heat, then add the chopped onion and bell peppers—sauté for 5 minutes until they soften and release a sweet, fragrant scent that fills the kitchen. Stir in the minced garlic and cook for another 1 minute until it turns golden and aromatic, avoiding any browning to prevent bitterness. Add 1 pound ground beef to the pot and break it up with a spoon—cook for 7-8 minutes until it’s browned and juices run clear, ensuring each piece is evenly coated with the vegetable mixture for a rich, meaty foundation. Once the beef is ready, sprinkle in the spice blend we prepared earlier and stir well to toast the spices for 1 minute—this step unlocks their full, earthy essence and infuses the meat with depth.
Simmer And Serve
Now we bring it all together for that signature simmer that melds flavors into a cohesive, comforting chili. Pour in the diced tomatoes, drained kidney beans, and beef broth, then stir thoroughly to combine everything into a thick, vibrant mixture. Bring the pot to a gentle boil over medium-high heat, then reduce to low and let it simmer uncovered for 45-60 minutes—stir occasionally to prevent sticking and allow the sauce to thicken into a velvety consistency with a rich, smoky aroma that signals perfection. Taste and adjust seasoning if needed, then serve hot in bowls topped with shredded cheese, sour cream, or fresh cilantro for a personalized touch that highlights Lindy’s Chili‘s versatility and warmth.
Equipment Needed
To bring our Lindy’s Chili Recipe Chicago to life with ease and precision, we recommend gathering these essential tools before you start. Having the right equipment ensures efficient preparation and cooking, building on the ingredients and steps we’ve already outlined for a seamless experience.
Here’s a curated list of the key items you’ll need:
- Large Dutch Oven or Heavy-Bottomed Pot: This is our go-to for simmering the chili, as its even heat distribution prevents scorching and allows flavors to meld perfectly during the long cook time.
- Skillet or Frying Pan: Ideal for browning the ground beef and sautéing onions, garlic, and bell peppers, this tool helps develop that rich, caramelized base essential to authentic Chicago-style chili.
- Chef’s Knife and Cutting Board: A sharp chef’s knife makes quick work of chopping vegetables like onions and bell peppers, while a sturdy cutting board provides a safe, stable surface to prepare your ingredients with minimal effort.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so these ensure you measure spices like chili powder and cumin precisely, avoiding any imbalance in the bold flavors of Lindy’s Chili.
- Wooden Spoon or Silicone Spatula: Perfect for stirring and scraping the pot without damaging nonstick surfaces, this helps incorporate ingredients evenly and monitor the chili’s texture as it thickens.
- Can Opener: A must-have for opening cans of diced tomatoes and kidney beans, allowing you to add them smoothly to the mix for that hearty, comforting consistency.
With these tools in hand, you’re fully equipped to execute our Lindy’s Chili Recipe Chicago flawlessly, turning your kitchen into a hub of flavorful innovation.
Make-Ahead Instructions
One of the beauties of our Lindy’s Chili Recipe from Chicago is its ability to improve with time, allowing us to prepare it in advance for effortless meals. By planning ahead, we can enhance the flavors and simplify busy days without compromising on that hearty, comforting taste.
Prepping Ingredients in Advance
To streamline our cooking process, we can prepare and store key ingredients before starting the full recipe. Here’s how:
- Finely chop onions and bell peppers: Dice 2 medium onions and 2 bell peppers, then store them in an airtight container in the refrigerator for up to 2 days. This keeps them fresh and ready for sautéing.
- Mince garlic: Prepare 4 cloves of garlic and place them in a small sealed bag in the fridge, where they’ll last up to 3 days without losing potency.
- Measure spices: Combine the spice blend—2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon oregano—in a small bowl or jar. Seal it tightly and store at room temperature for up to a week, ensuring even flavor distribution when added.
Fully Preparing and Storing the Chili
We recommend cooking the entire batch of Lindy’s Chili ahead of time, as the spices and meats meld beautifully during storage.
- Cook as directed: Follow our step-by-step instructions from the previous section—sauté vegetables, brown the ground beef, add spices, and simmer with tomatoes, beans, and broth until thickened.
- Cool completely: After cooking, let the chili cool to room temperature on the counter for about 30 minutes to prevent condensation in storage containers.
- Portion and store:
- For refrigeration, divide the chili into airtight containers and store in the fridge for up to 4 days. This method works best for meals within the week, allowing flavors to deepen.
- For freezing, portion into freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 3 months, making it ideal for meal prep.
Reheating for Optimal Flavor
When we’re ready to enjoy our make-ahead Lindy’s Chili, proper reheating ensures it retains its rich, bold spices and tender texture.
- From the refrigerator: Transfer the desired portion to a pot and heat over medium-low heat, stirring occasionally, for 10–15 minutes until bubbling. Add a splash of beef broth if needed to adjust consistency.
- From the freezer: Thaw overnight in the refrigerator first, then reheat as above. For quicker thawing, use the microwave on defrost setting, but always stir and heat thoroughly on the stove to maintain that authentic Chicago warmth.
By following these steps, we can savor the comforting essence of Lindy’s Chili anytime, making it a versatile staple in our kitchen repertoire.
Conclusion
We’ve loved sharing this take on Lindy’s Chili, a Chicago classic that’s sure to warm your table. It’s more than a recipe—it’s a simple way to bring hearty flavors into our busy lives and create memorable meals.
Give it a try and make it your own; you’ll find it’s perfect for gatherings or cozy nights. We’re confident it’ll become one of our go-to favorites too.
Frequently Asked Questions
What is Lindy’s Chili?
Lindy’s Chili is a classic Chicago comfort dish known for its hearty blend of bold spices, rich meats, and warming flavors. Originating from Chicago’s food scene, it’s a perfect meal for cold days, featuring ground beef, beans, and a mix of spices that create a deep, authentic taste. This simplified recipe makes it easy for anyone to recreate at home.
What are the key ingredients for Lindy’s Chili?
The main ingredients include ground beef, onions, garlic, diced tomatoes, kidney beans, beef broth, and bell peppers for the base. Spices like chili powder, ground cumin, smoked paprika, salt, black pepper, and oregano add depth. These components are layered to build a flavorful, comforting chili that’s simple to prepare.
How do you make Lindy’s Chili?
Start by chopping onions, bell peppers, and mincing garlic. Sauté the vegetables, brown the ground beef, and toast the spices in a pot. Add diced tomatoes, kidney beans, and beef broth, then simmer until thick. This process takes about 45-60 minutes, resulting in a rich, homemade chili that’s easy for beginners.
What equipment is needed to prepare Lindy’s Chili?
You’ll need a large Dutch oven or heavy-bottomed pot for simmering, a skillet for browning meat, a chef’s knife for chopping, measuring cups and spoons for accuracy, and a can opener for ingredients like tomatoes and beans. These tools ensure smooth preparation and optimal flavor development.
Can Lindy’s Chili be made ahead of time?
Yes, Lindy’s Chili improves with time and is ideal for make-ahead meals. Prep ingredients like chopped onions, garlic, and spices in advance for storage. Cook the full batch, cool it, then refrigerate or freeze in airtight containers. Flavors deepen over time, and it reheats easily on the stove or in the microwave.
How should I serve Lindy’s Chili?
Serve Lindy’s Chili hot in bowls, topped with shredded cheese, sour cream, fresh cilantro, or diced onions for personalization. It’s versatile as a standalone meal, over rice, or with cornbread. This dish feeds a crowd and pairs well with cold beverages, making it a cozy option for family dinners or gatherings.