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Cafeteria Chili (+Video)

This Cafeteria Chili is guaranteed to take you back to your school days! It fills your belly and warms your soul. There isn’t much work involved either – just dump and stir!

A NOSTALGIC DISH FROM YOUR CHILDHOOD

If you are looking for a simple chili dish that will bring back some childhood memories, this Cafeteria Chili is just what you need! This chili recipe was actually from a school lunchroom lady, Sally Paulson, who was a School Cafeteria Supervisor. Everyone asked her for years for her recipe so when she retired she decided to publish it in her local newspaper (The Rapid City Journal) on December 11, 1983. It’s been around a while and there’s a darn good reason, it’s so delicious! It has the perfect chili flavor, but it’s not too strong- it’s the perfect chili for picky eaters.

A bowl of Cafeteria Chili holding a bite of chili above.

FREQUENTLY ASKED QUESTIONS:

How can I serve Cafeteria Chili?

This kind of chili is a good “dipping” chili for dipping sandwiches in or for serving over rice. In the midwest the schools often served this with cinnamon rolls (if you can believe it!) or even peanut butter crackers or a peanut butter sandwich. I guess it’s that whole sweet and salty vibe. My husband likes it with a ham sandwich. However, I was also informed that in many schools, this was served with something called Cowboy Bread!
You can enjoy this all by itself or with your favorite toppings like shredded cheese, sour cream, green onions, or other toppings. I also love eating this chili with a square of cornbread.

What else can I add?

This is a great base recipe to use and alter to make it exactly how you would like it. If you want some more texture, you can add a can of diced tomatoes. You could also add some diced green peppers for texture and flavor.

Do I have to let it simmer that long?

Yes! It’s an important step and one that really helps to develop the flavors and thickens the chili. Letting it simmer for an hour and a half is crucial, so don’t skip this.

Can I make this in a crockpot?

Sure thing. First, just cook the ground beef. Then toss everything into the crockpot on low for 6-8 hours. Give it a good stir before serving and enjoy!

Can I add some heat to this?

Sure! If you have some guests who enjoy a spicier dish you can add some diced green chiles or a spicier chili powder or even throw in some red pepper flakes or jalapeños. I used mild chili powder, but you can opt for something with more heat if desired.

What are chili beans and where do I find them?

Chili Beans are typically made with either kidney beans or pinto beans. They are just beans that are in a chili sauce so make sure you don’t rinse the beans  – you want to pour all of it in so you get all the flavor. See my ingredient photo below so you have an idea of what you’re looking for. You may have a different brand depending on where you live. You’ll find them near all the other canned beans in your grocery store.
If you can’t find chili beans, you can use a combination of both or just one or the other kind of beans, whatever you prefer.

How to store leftovers?

Leftovers can be stored in an airtight container for up to 3-4 days in the fridge. Make sure they have cooled before placing in container. If you want to keep longer, you can freeze leftovers for up to 4-6 months.

A pot of Cafeteria Chili with a serving utensil holding a serving inside.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • ground beef – you could also use ground chicken, ground pork or ground turkey in this (but of course, with every substitution you make, the less and less it tastes how it is supposed to taste). Also note, the original recipe calls for a pound and a half of meat. I know it is sold in one pound increments so go with what you can afford. I just freeze the other half pound for later but if you only want to go with one pound here, that is fine. It will just be a little less beefy, that’s all.
  • chopped onion – you could also use a shallot or even add some diced green pepper in there for even more flavor (I know folks have a love/hate relationship with peppers).
  • light brown sugar – this doesn’t add a lot of sweetness, it just adds to a nice balance of flavor to counteract all the acidity from the tomato sauce. Also, brown sugar also has a touch of molasses in it which adds to the depth of flavor in the chili.
  • chili powder – I went by the original recipe here and I think I much prefer a more mild chili powder so you could really taste all the other flavors. But if you really enjoy a lot of spice then go with the spicy version.
  • tomato sauce and tomato juice – again, I am going by the original recipe here and this is what she used and I think it works perfectly with this recipe. The tomato juice really adds such a nice background flavor and keeps the chili from having an overwhelming plain tomato sauce flavor. I haven’t tested this with any other substitutions so couldn’t say how that would turn out.
  • water – if you like a pretty thick chili, you can leave out the water. I find though that this chili is their perfect balance between thick and thin because it makes it a good droppable chili without being like a soup – but do what you prefer.
  • chili beans – I think these are really key to this recipe since you are getting another layer of chili flavor from the seasoning in the beans. I’m sure you could just use either plain kidney beans or pinto beans (or both) but I think if you can find chili beans, it really is so much better.
Ground beef, onion, salt, light brown sugar, chili powder, garlic powder, tomato sauce, tomato juice, water, and chili beans.

HOW TO MAKE CAFETERIA CHILI

In a large pot or dutch oven, cook and crumble ground beef with the chopped onion. Drain any excess grease and put back into the pot. 

Ground beef and onion in a dutch oven.

Add all the other ingredients and stir well.

Ingredients for cafeteria chili in a dutch oven.

Cover and simmer for about 1 ½-2 hours (stirring occasionally.) 

Cooked cafeteria chili in a dutch oven needing to be stirred.

Top with your favorite toppings (sour cream, shredded cheese, green onions)

Close up looking at a bowl of chili with shredded cheese, sour cream and chives on top.

CRAVING MORE RECIPES?

A spoon holding a bite of Cafeteria Chili above a bowl.

Cafeteria Chili (+Video)

This Cafeteria Chili is guaranteed to take you back to your school days! It fills your belly and warms your soul. Made with pantry staple ingredients, this dish is always a hit with young and old alike!
5 from 13 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 servings

Ingredients

  • 1 ½ pounds ground beef
  • ½ cup chopped onion
  • 1 teaspoon salt
  • 2 teaspoons light brown sugar
  • 2 Tablespoons mild chili powder (more or less to taste)
  • ¾ teaspoons garlic powder
  • 3 cups tomato sauce
  • 2 cups tomato juice
  • 1 cup water
  • 2 (16 ounce) cans chili beans

Instructions

  • In a large pot or dutch oven, cook and crumble ground beef with the chopped onion. Drain any excess grease and put back into the pot.
    Ground beef and onion in a dutch oven.
  • Add all the other ingredients and stir well. Cover and simmer for about 1 ½-2 hours (stirring occasionally.)
    Ingredients for cafeteria chili in a dutch oven.
  • Top with your favorite toppings (sour cream, shredded cheese, green onions)
    Close up looking at a bowl of chili with shredded cheese, sour cream and chives on top.

Video

YouTube video

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • A can of diced tomatoes could be added for a bit more texture or some green peppers. 
  • I definitely think simmering for at least an hour and a half really helps to develop the flavors and thickens the chili so I definitely wouldn’t skip this step. 
  • This could be done in the crock pot after the ground beef has been cooked first. I’d cook on low for 6-8 hours. 
  • You can find chili beans where all the other canned beans are in your grocery store. 
  • Serve all by itself or with your favorite toppings (shredded cheese, sour cream, green onions, etc.). I enjoy eating chili with a square of cornbread. 
 
Course: Main Course
Cuisine: American

Nutrition

Calories: 497kcal | Carbohydrates: 40g | Protein: 30g | Fat: 25g | Sodium: 2195mg | Fiber: 10g | Sugar: 17g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




9 Comments

  1. 5 stars
    this chili is great tasting and easy to make. needs quite a bit chili powder but we like our food spicy. recipe is a keeper. I recommend it.

  2. 5 stars
    Made this today. It was was very easy to make. My first time making chili from scratch. Will make it often during the fall and winter. Thanks, Brandie!