Williams Chili Recipe

Our Williams chili recipe is thick and flavor-packed. It features plenty of beef, tomatoes, and beans and makes enough to handle chili for a crowd. It’s a Midwest favorite. Gluten-free.

Nothing goes hand in hand more than cool weather and a hot bowl of chili. This is the best chili recipe that simmers into the most perfectly flavored chili around. 

Many Sundays throughout football season are spent with friends and family watching football games. Midwestern chili is at the center of many of those parties.

In Green Bay, a renowned restaurant sits just opposite the stadium, celebrated for its exceptional chili. This chili recipe is a Kroll’s copycat recipe and a family favorite at my house.

Designed to satisfy a sizable gathering, this chili overflows with tomatoes, beans, and a choice of either ground beef or pork. Its flavors meld through a leisurely day-long simmer, and is even better on the second day.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup celery, diced
• 1 large onion, diced
• 4 pounds seasoned pork sausage ✅ Jimmy Dean is labeled gluten-free
• 4 packages Williams Chili Mix, or favorite chili seasoning ✅ Williams is currently gluten-free
• 6 cups water, divided
• 46 ounces tomato juice
• 2 28 ounce cans crushed tomatoes
• 4 15.5 ounce cans chili beans ✅
• 2 large bay leaves

How To Make

To prepare this chili recipe, start by sautéing diced onions and browning the seasoned pork sausage in a large pot. Use a tablespoon of olive oil to sauté the onion and celery until they turn translucent, all within the same pot. Once the onions are translucent, proceed to brown the ground pork sausage. After browning, drain the sausage and return it to the pot.

Next, incorporate the remaining ingredients. Mix in 4 packages of chili seasonings along with 1-2 cups of water, stirring well to blend everything. Allow this mixture to cook for 1-2 minutes, or until a fragrant aroma arises. Then, add the following ingredients to the pot: tomato juice (46 ounces), crushed tomatoes from 2 cans (28 ounces each), chili beans from 4 cans (15.5 ounces each), and 2 large bay leaves.

The next step involves cooking the chili. Let it simmer gently for a minimum of 2 hours, but if possible, extend the simmering time for even richer flavors. We aim for about 4-6 hours.

When it’s time to serve, ladle the chili into bowls. Enhance the experience by adding your preferred chili toppings, such as cheese, onions, or sour cream.

Ideas for a Chili Toppings

• Shredded Cheese
• Onions, both white and green for added color and flavor
• Sriracha or hot sauce
• Sour cream or Greek yogurt
• Jalapenos
• Soup crackers
• Spaghetti noodles or elbow pasta (a staple here in Green Bay)

Substitutions

• Use a combo of ground beef/ ground pork or ground beef /ground turkey
• Try different seasoning packets or use all Williams chili recipe seasoning or all French’s Chili-O recipe seasoning
• Skip the beans or try a different kind
• Add extra veggies like diced peppers, more tomatoes, or celery

If you’re looking for more chili recipes be sure to try Crockpot Pumpkin Chili recipe.

Tips and Tricks

• Sear and Develop Flavors: When browning the pork sausage, allow it to develop a nice sear. This adds depth and flavor to your chili. Don’t overcrowd the pot; you might need to brown the pork in batches.
• Aromatics First: Sautéing onions and celery until translucent is a great way to build a flavorful base for your chili. This step releases their natural sweetness and enhances the overall taste.
• Use Quality Ingredients: Opt for good-quality chili seasonings, tomatoes, and beans. These key components greatly influence the final taste of your chili.
• Adjust Spice Levels: Taste as you go and adjust the amount of chili seasonings to your preferred spice level. You can always add more, but it’s harder to tone down excessive heat.
• Slow and Steady: Simmering for an extended period, such as 2 hours or more, allows the flavors to meld and intensify. This is where the magic happens in chili-making.
• Day-After Flavor: Like many stews and soups, chili often tastes even better the day after cooking. The flavors have had time to marry and develop.
• Balancing Liquid: If your chili becomes too thick while simmering, you can add more water or broth to reach your desired consistency.
• Toppings and Garnishes: Have an array of toppings ready for serving – shredded cheese, chopped onions, sour cream, chopped fresh cilantro, sliced jalapeños, and even a squeeze of lime can all add exciting layers of flavor and texture.
• Experiment with Ingredients: While sticking to the base recipe is great, don’t be afraid to experiment. You can add different types of beans, ground meats, or even vegetables like bell peppers for added depth.
• Crockpot/Slow Cooker Option: If you’re short on time, you can adapt this recipe for a slow cooker. Just follow the same steps of browning ingredients, then transfer everything to a slow cooker and let it simmer on low for several hours.

Remember, chili is a versatile dish, so feel free to make it your own by experimenting with flavors and techniques. Enjoy the process and the delicious outcome!

Storage Instructions

• Cool Down: Allow the chili to cool down to room temperature before storing it. Hot food can raise the temperature inside your refrigerator, potentially affecting the quality of other stored items.
• Divide and Conquer: If you’ve made a large batch of chili, consider dividing it into smaller portions. This makes it easier to reheat only the amount you need, reducing waste.
• Airtight Containers: Transfer the chili to airtight containers. Glass or plastic containers with secure lids work well. Ensure that the containers are clean and dry before adding the chili.
• Labeling: Label the containers with the date of preparation. This will help you keep track of how long the chili has been stored.
• Refrigeration: If you plan to consume the chili within the next few days, store it in the refrigerator. Chili can generally be safely stored in the fridge for up to 3-4 days.
• Freezing: If you’re not planning to use the chili within a few days, consider freezing it for longer-term storage. Freeze the chili in individual portions or in batches, leaving some headspace in the containers to account for expansion as the chili freezes.
• Freezer-Safe Bags: Alternatively, you can use freezer-safe resealable plastic bags. Remove as much air as possible from the bags before sealing to prevent freezer burn.
• Chill Before Freezing: For best results, cool the chili in the refrigerator before transferring it to the freezer. This helps prevent temperature fluctuations in your freezer.
• Use-By Guidelines: Chili can be stored in the freezer for about 2-3 months without significant loss of quality. While it may still be safe to consume beyond this time, flavors and textures might deteriorate over extended periods.
• Thawing and Reheating: When you’re ready to enjoy the stored chili, thaw it in the refrigerator overnight. Reheat it gently on the stovetop or in the microwave. Stir occasionally to ensure even heating.
• Don’t Refreeze: Once you’ve thawed and reheated the chili, it’s best not to refreeze it. Consume it within a couple of days.

Proper storage practices help maintain the taste and safety of your chili, whether you’re enjoying it over a few days or saving it for later.

Recipes to Serve with Chili:

• Crockpot Hot Chocolate
• Crockpot Red Potatoes
• Strawberry Triffle
• Fruit Salad with Cool Whip