Bob Evans' Chili Recipe (Copycat)
There's nothing better on a chilly afternoon than this copycat recipe for Bob Evans' chili. If you've ever tasted their signature chili recipe, then you know how delicious it is. One bite of this copycat version and your whole family will be coming back for seconds!
Yeah, it would probably be faster to just go to Bob Evans', but sometimes making the copycat version of your favorite restaurant dishes is even better than the original. This chili recipe is no exception! Make this recipe for your next dinner, and you'll probably have some leftovers of this hearty soup that will keep you full and smiling for meals to come.
Serves9
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 2 (16-ounce) cans whole tomatoes with juice
- 2 large green bell peppers, finely chopped
- 2 jalapeno peppers, finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can chili beans
- 1 (15-ounce) can pinto beans
- 1/8 cup finely ground corn meal
Instructions
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In a stockpot over medium-high heat, place the vegetable oil and brown the ground beef. (About 7 minutes).
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In the same pot, add the cans of tomatoes, peppers, and seasonings. Bring to a simmer for 5 minutes. (At this point, you should taste the mixture and adjust the salt and spices to suit your taste.)
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Add all of the cans of beans and stir.
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Cover and simmer for 30 minutes.
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After 30 minutes, taste the chili again. If it is too spicy, add in some brown sugar or a little bit of money.
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Cover and simmer on low heat another 30 minutes.
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Stir in the cornmeal, and it's ready to serve!