Dennison’s Chili Copycat Recipe: Hearty Midwestern Flavor in a Bowl

I’ve recreated Dennison’s chili to bring that beloved Midwestern taste straight to your kitchen. This version stays true to the original with a rich, savory base and a perfect balance of spices.

The key is a slow simmer to develop deep, hearty flavors. Ground beef, beans, and tomatoes come together in a way that feels nostalgic and satisfying. It’s a dish that delivers comfort in every bite.

With simple ingredients and a straightforward method, this chili captures the essence of Dennison’s signature recipe. The result is a bowl of warmth that tastes just like the classic.

Serve it with cornbread or crackers for the full experience. Here’s how to make it.

Ingredients for Dennison’s Chili Copycat

Ground beef, beans, and tomatoes create that classic Midwestern chili everyone craves.

The ground beef is non-negotiable for that authentic Dennison’s flavor—80/20 lean-to-fat ratio gives you the richest taste. Kroger or Walmart carry it fresh daily. For the beans, I prefer Bush’s Best for consistency (no mushy beans here). The tomatoes should be canned San Marzano if you want to splurge, but any quality brand like Hunts works just fine for everyday cooking.

No kidney beans? Black beans or red beans swap in seamlessly. Fresh tomatoes aren’t ideal here—canned has the right texture. Out of chili powder? Mix paprika, cumin, and cayenne in equal parts. The beef broth can be chicken or vegetable in a pinch, but beef really deepens the flavor. Skip the bell pepper if you must, but it adds that signature Dennison’s crunch.

This chili tastes even better the next day. Stores in the fridge for 4-5 days or freezes for 3 months. Portion leftovers into airtight containers (worth the extra minute) for easy reheating later.

Step-by-Step Instructions for Dennison’s Chili

This method delivers the authentic Midwestern flavor you remember, with every bite packed with hearty goodness.

Step 1: Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add the 1.5 lb Ground Beef and cook, breaking it apart with a wooden spoon, for 6-8 minutes until browned and crumbly.

Drain off excess fat, leaving about 1 tablespoon in the pot for flavor. This step builds the rich, meaty foundation that defines Dennison’s signature taste. The beef should be fully cooked with no pink remaining.

Step 2: Sauté the Vegetables

Reduce heat to medium and add the 2 tbsp Olive Oil to the pot. Stir in the Onion and Green Bell Pepper, cooking for 5 minutes until they begin to soften.

Add the 3 cloves Garlic Cloves and cook for an additional 1 minute until fragrant. This aromatic base layers depth into the chili, balancing the richness of the beef with fresh, vibrant notes.

Step 3: Build the Flavor Base

Stir in the 2 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 30 seconds, allowing the spices to toast lightly and release their full potential.

Pour in the 2 cups Beef Broth, 2 cans Diced Tomatoes (with their juices), and 1 can Tomato Sauce. Stir well to combine, scraping up any browned bits from the bottom of the pot. These elements create the thick, savory broth that makes this chili unforgettable.

Step 4: Simmer and Incorporate Beans

Bring the mixture to a boil, then reduce heat to low. Add the 1 can Kidney Beans and 1 can Pinto Beans (both drained and rinsed), stirring to incorporate evenly.

Let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together. The beans should be tender but still hold their shape, and the broth will have reduced slightly to a rich, hearty consistency.

Step 5: Adjust and Serve

Taste and adjust seasoning if needed, though the initial measurements should provide the balanced, comforting flavor Dennison’s is known for. The chili should have a deep, slightly smoky aroma with visible flecks of spices throughout.

Ladle into bowls and serve hot. This chili tastes even better the next day, as the flavors continue to develop. For the true Dennison’s experience, serve with a side of oyster crackers or shredded cheddar cheese.

Storing and Reheating Leftovers

Refrigerator Storage

Let the chili cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids. Store at 40°F or below for up to 4-5 days. The flavors actually improve overnight as the spices meld together. ❄️

Freezer Storage

Chili freezes well for up to 3 months without significant quality loss. I recommend flat freezer bags (quart or gallon size) because they stack efficiently and thaw faster than containers. Leave 1 inch of headspace for expansion.

Stovetop Reheating

This is my preferred method because it maintains the best texture. Pour chili into a heavy-bottomed pot, add ¼ cup water or beef broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Stir occasionally for even warming.

Microwave Reheating

For quick lunches, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry.

Thawing Frozen Chili

Transfer the frozen chili to the refrigerator 24 hours before reheating. For faster thawing, submerge the sealed bag in cold water, changing the water every 30 minutes. Never thaw at room temperature.

Once thawed, reheat using your preferred method. The texture remains remarkably consistent. 🔥

Frequently Asked Questions