Bob Evans Restaurant Chili Recipe Made Easy and Delicious

If you’ve ever dined at Bob Evans Restaurant, you know their chili is a comforting, hearty classic that hits the spot every time. Rich in flavor with just the right balance of spices, this chili recipe delivers warmth and satisfaction whether it’s a chilly evening or a casual weekend meal.

Today, I’ll guide you through recreating that beloved Bob Evans chili at home, so you can enjoy this cozy dish anytime you crave it. From the perfectly seasoned ground beef to the robust tomato base and hearty beans, every spoonful is pure comfort food bliss.

Whether you’re a chili enthusiast or looking for a new family favorite, this recipe is straightforward yet packed with flavor. Plus, I’ll share tips on how to tweak it to your taste, so it’s just right for you.

Ready to cook up a bowl of Bob Evans Restaurant Chili? Let’s get started!

Why You’ll Love This Recipe

This Bob Evans Restaurant Chili recipe is a fantastic blend of hearty ingredients and bold seasonings that come together to create a rich and satisfying meal. It’s perfect for those who love a classic chili with a little kick but without overwhelming heat.

One of the best parts about this recipe is its simplicity. Using common pantry staples and fresh ingredients, you can whip up a batch in under an hour.

It’s ideal for busy weeknights or weekend gatherings where you want to impress with minimal fuss.

Additionally, this chili freezes beautifully, making it a great make-ahead meal. Whether served with cornbread, over rice, or topped with shredded cheese and onions, this recipe delivers consistent comfort and flavor every time.

Ingredients

• 1 lb ground beef (preferably 80% lean for flavor)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with juice
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 2 teaspoons olive oil
• Shredded cheddar cheese, sour cream, and chopped green onions for garnish (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula for stirring
• Chef’s knife for chopping vegetables
• Cutting board
• Measuring spoons and cups
• Colander for draining beans
• Ladle for serving

Instructions

1. Prepare your ingredients: Chop the onion, dice the green bell pepper, and mince the garlic. Drain and rinse the kidney and pinto beans thoroughly.
2. Brown the ground beef: Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with your spoon. This should take about 5-7 minutes.
3. Sauté the vegetables: Add the chopped onion, green bell pepper, and minced garlic to the browned beef. Cook for another 5 minutes or until the vegetables are softened and fragrant.
4. Add spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes if using. Mix well to coat the meat and vegetables with the spices.
5. Add tomato products and broth: Pour in the diced tomatoes with juice, tomato sauce, and beef broth. Stir to combine everything evenly.
6. Add beans and simmer: Gently fold in the kidney and pinto beans. Reduce heat to low, cover, and let the chili simmer for at least 30 minutes. Stir occasionally to prevent sticking and to help flavors meld.
7. Adjust seasoning: Taste the chili and add more salt, pepper, or chili powder if desired. Simmer uncovered for another 10 minutes if you want a thicker chili.
8. Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped green onions if you like.

Tips & Variations

“For a richer chili, try using a mix of ground beef and ground pork. If you prefer a vegetarian version, substitute the beef with plant-based crumbles or extra beans and vegetables.”

Make it spicy: Add extra crushed red pepper flakes or a chopped jalapeño for heat.

Thicken the chili: If your chili is too watery, stir in a tablespoon of cornmeal or masa harina and simmer for 10 more minutes.

Slow cooker option: After browning the meat and sautéing veggies, transfer all ingredients to your slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This chili is wonderfully versatile. Serve it classic-style with a side of warm cornbread or crispy tortilla chips for dipping.

It also pairs beautifully over steamed rice or baked potatoes for a filling meal.

For a hearty twist, top your chili with shredded cheese, sour cream, diced avocado, or fresh cilantro. You can also use it as a topping for nachos or as a filling for stuffed peppers.

Looking for more comforting meal ideas? Check out my Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, or Veg Grilled Sandwich Recipes That Are Quick and Delicious for more inspiration.

Conclusion

Recreating the Bob Evans Restaurant chili at home is not only satisfying but also a great way to enjoy a classic comfort food with your loved ones. This recipe balances hearty meat, flavorful spices, and wholesome beans to bring you a cozy bowl of deliciousness that’s perfect for any occasion.

Whether you’re feeding a crowd or just treating yourself on a cold day, this chili delivers warmth and bold flavors without complicated steps or hard-to-find ingredients. Plus, with the flexibility to customize the spice level and protein choice, it’s easy to make this recipe your own.

Give this recipe a try, and you might find it becoming a staple in your home cooking repertoire. For more tasty and easy recipes, don’t forget to explore the links above and keep your kitchen adventure going strong!

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