Welcome, today I’m diving into a cozy classic that always brings me back to my Midwest kitchen smells, my Bob Evans Chili Recipe, inspired by the reference content you shared.
Using their signature sausage, this chili comes out hearty, bold, and full of rich flavors that feel like a warm hug after a long day.
I’ve made versions of this recipe for years, sometimes exactly like the original copycat, and sometimes with little twists depending on what I have on hand.
Either way, it always becomes that kind of meal that everyone gathers around for, even on the busiest nights.
Hi, My Name is Dipendra Kumar. I am a Chef. I like cooking food and making videos of this kind of food.
I wrote an article about this food. Recipes also contain ingredients and spices.
Before I jump into the heart of the article, here’s a quick overview just like I always do in my cooking posts:
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 4 to 6
Now, let’s go right into the warm bowl of comfort that is Bob Evans Chili.
Bob Evans Chili Recipe – Cozy, Hearty, and Inspired by the Classics
Whenever I cook this chili, I feel like I’m scooping a piece of home into the pot.
Bob Evans has been a household name since the 1940s, and their sausage brings a flavor that ground beef just can’t quite match.
It adds depth, a gentle sweetness, and a savory richness that makes every spoonful feel complete.
This recipe also borrows inspiration from the Allrecipes Bob Evans favorite chili version, which keeps things incredibly simple and crazy satisfying.
Together, both versions shaped the perfect chili I’m sharing today — thick, meaty, and just perfect with melty cheddar and crunchy saltines.
I’ll walk through the full experience, the way I actually make it in my own kitchen.
Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | lb | Bob Evans Original Sausage | or Zesty Hot/Bob Evans beef if you prefer |
| 15 | oz | red kidney beans | drained and rinsed |
| 15 | oz | chili beans | do not drain |
| 14.5 | oz | diced tomatoes | with juices |
| 1 | small | yellow onion | diced |
| 1 | medium | green bell pepper | diced |
| 1 | clove | garlic | minced |
| 1 | tbsp | tomato paste | adds depth |
| 1 | tbsp | chili powder | more if you love heat |
| 1 | tsp | ground cumin | warm earthy flavor |
| ½ | tsp | smoked paprika | optional smoky note |
| ½ | tsp | salt | adjust to taste |
| ¼ | tsp | black pepper | or more if needed |
| 1 | cup | beef broth | for consistency |
Optional Toppings
- Shredded cheddar cheese
- Sliced green onions
- Sour cream
- Saltine crackers
Equipment
- 1 Large pot or Dutch oven — for cooking everything together
- 1 Wooden spoon — for breaking sausage and stirring
- 1 Cutting board — for veggies
- 1 Knife — for chopping
- 1 Ladle — for serving
How to Make Bob Evans Chili
Step 1
I start by browning the Bob Evans sausage in a big pot over medium heat. As it cooks, I break it into crumbles with my spoon, letting all those savory flavors release.
If it renders too much grease, I’ll drain a bit, but usually the sausage cooks pretty clean.
Step 2
Next, I toss in my diced onion, green pepper, and garlic. This part fills the kitchen with the best smell ever.
I sauté everything for around four to five minutes until the onions turn soft and translucent.
Step 3
Then I stir in the diced tomatoes, tomato paste, chili beans (with the liquid), and those rinsed kidney beans. Everything starts looking like real chili at this point.
Step 4
Time to season things up — chili powder, cumin, smoked paprika, salt, and pepper. I pour in the beef broth next, just enough to get the consistency I want. A quick stir and it all comes together beautifully.
Step 5
I bring the pot to a gentle boil, then drop it to low heat and let it simmer for 30 to 40 minutes.
This is when the flavors kiss each other and settle into that perfect, thick, hearty texture.
Step 6
Finally, I grab bowls, ladle in the hot chili, and load on cheddar cheese, sour cream, and green onions. Saltine crackers always remind me of home, so I keep them on the side.
Why I Love This Bob Evans Chili
Every time I make this recipe, it gives me the same warm feeling — the kind where the whole house smells like dinner and you know the evening is about to get comfortable.
Bob Evans sausage really is what makes this recipe shine.
It gives the chili a deep flavor right from the beginning, and it’s one of the reasons why this recipe comes out so consistently delicious, no matter when I make it.
This chili is also one of the most forgiving recipes ever. If I’m out of kidney beans, I swap something else in.
If I need more heat, I bump the chili powder. If the kids want a milder pot, I soften the spices. It always comes out tasty, no matter what.
I always like this type of food, which is crispy and chill.
Bob Evans Chili Recipe
Ingredients
Equipment
Method
- Brown the sausage in a large pot over medium heat, breaking it apart with a spoon. Drain excess grease if needed.
- Add diced onion, bell pepper, and garlic. Sauté 4–5 minutes until softened.
- Stir in diced tomatoes, tomato paste, chili beans, and kidney beans. Mix well.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Pour in beef broth and stir everything together.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes until thick and flavorful.
- Serve hot with cheddar cheese, sour cream, and green onions. Add saltine crackers for that classic touch.
Notes
- Chili naturally thickens as it cools; add broth for thinner consistency.
- For more heat, mix in jalapeños or a pinch of cayenne.
- Slow cooker option: Brown meat first, then cook on low 6–8 hours.
Variations I Love Making
Even though the classic recipe is perfect on its own, I like to switch things up sometimes when I’ve got extra ingredients.
Add Sweet Corn
Sometimes I toss in a half cup of frozen corn. It adds sweetness that balances the spice.
Try Different Beans
Black beans or pinto beans make great substitutes.
Spice It Up
A diced jalapeño or a dash of cayenne can kick the chili when I’m feeling bold.
Go Smoky
Using chipotle powder instead of paprika gives the chili a smoky and slightly spicy flavor.
Slow Cooker Version
When I’m having a slow day, I just brown the sausage first, then dump everything into the slow cooker on low for six to eight hours.
Serving Ideas I Keep Going Back To
This chili is so versatile, and I use it in different ways depending on the day.
- Over-baked potatoes
- As chili dogs
- With warm cornbread
- Poured over rice
- Inside a cozy bread bowl
No matter what, it’s always filling and comforting.
How I Store My Leftovers
Chili gets better the longer it sits, so leftovers are almost a reward.
- Fridge: up to 4 days in airtight containers.
- Freezer: up to 2 months, cooled fully before freezing.
- Reheat: on the stove or microwave with a splash of broth if needed.
FAQs:-
Can I use ground beef instead of sausage?
Yes, you can swap it in, but I feel the sausage gives a deeper flavor.
How do I make the chili thicker?
I just simmer it a bit longer or cut back the broth slightly.
Is this recipe spicy?
Not really, it’s pretty mild, but you can bump the chili powder or add jalapeños.
Can I freeze leftovers?
Yep, it freezes great for up to two months as long as it cools first.
What toppings taste best?
I love cheddar, sour cream, and green onions, but you can add whatever you like.
Conclusion:-
I really hope you try this chili and enjoy it the same way I do, because every warm bowl just feels like a little hug after a long day. The flavors come together so cozy and comforting, and it’s one of those recipes I never get tired of. I’m sure you’ll love every bite, even with your own little twists in it.
Read More:– Little Caesars Garlic Butter Recipe
