The Best Thick Homemade Chili Recipe With Saltines

Discover The Best Thick Homemade Chili Recipe With Saltines. The secret to its rich, dark, stick-to-your-ribs flavor will make this your new favorite!

Chili is like barbecue. There are so many ways to prep, cook, and serve it. Is Chili a stew, meat sauce, or soup? Do you prepare it with or without beans, tomatoes, wet, or dry? Maybe you are in the “never do the same thing twice” Chili group. Regardless, there are clear opinions on what makes the best Chili.

This is our family's favorite Chili which has been in development for years. I looked for a good, robust, all-around flavor. When trying a new Chili from first taste….if it’s heat and salt, it’s pretty much eliminated for me. There are plenty of ways to add hot to your bowl of Chili.

This isn't the Chili loaded with chunky tomatoes. Instead, it's all about loads of perfectly seasoned ground meat and just enough beans to know they're there.

Whether you're serving it on a cold winter evening, preparing for game day, or just craving some serious comfort food, get ready to discover your new favorite Thick Homemade Chili recipe.

Perfect to serve with your favorite toppings or over the best steakhouse potatoes.

What Makes This Thick Homemade Chili Different?

1. Saltines – Instead of corn meal, flour, or cornstarch, we're using crushed saltine crackers as our thickener. Yes, you read that right! Saltines bind with the fat and dissolve completely into the Chili, creating that perfect, texture while adding a subtle depth that will have your friends asking for more.
2. Veal Demi-Glace – While most recipes call for basic beef stock or bouillon cubes, the veal demi-glace adds an incredibly rich foundation that transforms it from a good Chili into something next level.
3. Williams Chili Seasoning – If you've never tried Williams Chili Seasoning, prepare to be amazed by how it perfectly balances flavors without salt and overwhelming heat. This mix is made in Kansas City and sold nationwide.

Why You'll Love This Recipe

• This is a large pot of Chili with huge amounts of ground meat, no tomato chunks, and very few beans.
• Choose your ground meat: Beef, Pork, or Ground Turkey all work great!
• This recipe is weeknight-friendly and ready in just a little over an hour.
• You can freeze part of this Chili for another meal like this Chili Mac With Leftover Chili!

Ingredients

Here are the ingredients needed to make the Best Thick Homemade Chili.

• Ground Meat: You can use either beef, pork, or turkey. All types work well. If using beef, choose a ground sirloin or a grind that has 15% fat. The photo above is ground turkey with 7% fat. If you use the ground turkey breast at 1% fat, you may need to add oil to the pot when you saute the meat.
• Dried Oregano Flakes: This is a common herb in chili con carne. It stands up to the robust chili seasoning and contributes herbal depth while building that flavor.
• Cocoa Powder: Chocolate is often combined with chili in Mexican and Southwest cuisine. We are only using a small amount of cocoa powder to build depth. Make sure it's unsweetened.
• Williams Original Chili Seasoning Mix: Rather than toasting and pureeing whole, dried chilis, I was looking to simplify some ingredients by adding some sort of chili powder and recommend Williams. This is a popular chili seasoning with no added salt and not too much spice. Williams Original Chili Seasoning started in the Ozarks before moving to Kansas City.
• Tomato Paste: Tomato paste brings a little bit of zip and tang to the Chili without adding additional water versus no tomato at all. This also helps build flavor.
• Pilsner-Style Lager Beer: This style of beer has a crisp, full flavor. A light beer does not quite contribute enough flavor. Avoid dark or stout beers as they become slightly bitter after the reduction.
• Veal Demi-Glace: Veal demi-glace is one of the secret ingredients used to build flavor. Rather than making demi-glace at home, let's make it a bit easier and try buying this one from Williams Sonoma. I have also found veal demi-glace at some of the local butcher shops that I store in the freezer. In addition to Chili, it can also be used to enhance soups, sauces, and gravy.
• Saltine Crackers: Used to achieve thick Chili rather than cornmeal which doesn't completely dissolve, a flour-based roux, or cornstarch. The crushed saltine crackers combine with the fat and liquid in the Chili and provide a nice, smooth mouthfeel.
• Bay Leaf: Bay leaves and braises go together. This is an essential herb providing subtle herbal and floral notes. You can locate fresh bay leaves at the store in the produce section next to other herbs nestled in plastic clamshells. If dried bay leaves are your only option, they will suffice.
• Light Red Kidney Beans: You could also use the dark red variety. Make sure to rinse the beans with water in a colander before adding them to the Chili towards the end. I don't recommend the chili-flavored canned beans because there is already a high amount of chili seasoning in this recipe, and you will have more consistent control over your pot of chili.
• Using fresh onion, garlic cloves, and jalapeño rather than dried versions helps build a bright, complex flavor and compliments the dried chili seasoning.

See the recipe card below for ingredient measurements.

Substitutions & Variations

• Veal Demi-Glace - Beef-flavored bouillon cubes or Better than Bouillon can be substituted for the veal demi-glace, and have been used when in a pinch. Follow the product label on how many tablespoons or cubes to add for 2 quarts. Hold off on salting the Chili until after you reduce it so that you don't oversalt your pot of Chili.
• Beer - You can replace the beer with water, beef, or chicken stock.
• Beans - Omit the kidney beans if you prefer no beans.
• Spiciness - Add 1-2 more chopped jalapeños to the cooked ground meat or have Sriracha or hot sauce ready for those who want more heat.

How To Make Thick Homemade Chili

Top Tip: Do not let this Chili boil, or it will start to burn. If you notice the burner is on the lowest setting, and the Chili is sticking to the pot while simmering, you can move the uncovered pot to a low oven set at 225℉-250℉ for about an hour. Keep stirring it occasionally checking for the thickness you desire.

Step 1: Brown the ground meat in a heavy bottom pot over medium-high heat.

Step 2: While waiting for the meat to cook, you can prep and chop the onion and jalapeno and mince the garlic cloves.

Step 3: Use a potato masher on the ground meat to break down the chunks into a smaller crumble. You can also use a wooden spoon rather than a potato masher.

Step 4: Once the meat is cooked, don't drain the fat. Add the chopped onions and jalapeño. Cook for about 5 minutes to soften them.

Step 5: Add the minced garlic to the pot stirring it for 60 seconds.

Step 6: Add the dried spices including oregano flakes, cocoa powder, chili seasoning mix, salt, and black pepper. Stir consistently to toast them in the pot.

Step 7: Turn the pot down to medium heat. Add the tomato paste stirring to combine for 30 seconds careful not to let it burn.

Step 8: Add the lager beer.

Step 9: Add the water.

Step 10: Add the crushed sleeve of saltine crackers, bay leaf, and veal demi-glace to the pot.

Step 11: Bring to a simmer for at least 30 minutes up to an hour stirring every 10 minutes. Once it's simmering, you might need to turn the burner down to maintain slight bubbles. Do not let it boil or it will start to burn as it reduces.

Step 12: Stir in the rinsed light red kidney beans once the Chili has thickened to your liking. They are added towards the end to prevent them from breaking down into small pieces. If a layer of fat has come to the surface, skim it off with a spoon before serving.

Serve in bowls, add your toppings and enjoy!

Suggested Chili Toppings

Save some time by prepping your toppings while you are waiting for the Chili to reduce. Here are some topping suggestions for your bowl of Thick Homemade Chili!

• Cilantro
• Green Onions
• Shredded Cheese
• Black Olives
• Lime
• Avocado
• Sour Cream
• Sliced Jalapeños, fresh or jarred
• Quick Pickled Red Onions

Make Ahead And Storage Instructions

You can make this recipe up to 4 days before serving. Let the Chili cool to the touch, then cover the pot with a lid and store it in the refrigerator. An hour before serving, reheat the pot of Chili on the stove at a low setting with its lid on, stirring occasionally.

This large batch of Chili is enough for 2 meals for a family of 5. Freeze the leftovers in either individual or one large sealed container in the freezer for up to 3 months. Transfer the frozen Chili to the refrigerator 24 hours before you plan to reheat it. The microwave is handy for reheating leftovers.

What To Serve With This Recipe