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The book Chili Nation has a chili recipe from all 50 states.  One of the more interesting recipes we came across was the one from Wisconsin.   The recipe was from Chili John’s in Green Bay.  This is our attempt to do a version of Green Bay Chili John’s recipe.

Go To Recipe

Chili Nation is a book by Jane and Michael Stern.  This couple (now divorced) was like an early version of Diners, Drive-Ins and Dives.  Their website, Roadfood, features regional restaurants, most of them on the casual/greasy spoon spectrum.  Chili Nation collects recipes from their travels around the country.

We have used the Sterns’ Roadfood book to find many places in our travels across the country.  This includes Doe’s Eat Place in Mississippi, Moonlite BBQ in Kentucky, Al’s Chickenette in Kansas and many others.

We have bought several of the Stern’s cookbooks which are based on recipes from the restaurants they visit.  One thing we have learned is that the recipes need quite a bit of reverse engineering.  Back in 2003 we visited the El Charro restaurant in Tucson, Arizona and bought the book written by the Sterns.  We used their recipe for El Charro’s classic carne seca but it took a great deal of tweaking to get it right.

I think most restaurants simply don’t want to give out their full recipe.  I could tell this was definitely true of Chili John’s.  The book even says it is an attempt to capture the spirit of the dish.  I am working from a handicap in that I have never been to Green Bay or tried Chili John’s.  So, working blind I have created a dish that may not be like Chili John’s but is still one that my family loves.

Chili John’s opened in Green Bay in 1913.  In my research, I found that the owner’s son opened a second location in 1946 in Burbank, California, 2 hours from us.  I think the original location no longer has a website (you can see an archive here).  The California location has a website, but it looks like they operate as two separate entities.  So, I am not sure if the Burbank chili is the same as the Green Bay one.  However, a reader who has tried both says they are very similar.

UPDATE JANUARY 2021: The Chili John’s in Green Bay apparently has closed during COVID and is part of what looks like an ugly lawsuit.  You can read more here.

I used to live in Cincinnati and noted that Chili John’s is similar to Cincinnati chili in that it is served on top of spaghetti, usually with cheddar cheese, beans, onions and the essential oyster crackers.  An interesting note is that Chili John’s claims to have invented the smaller version of oyster crackers (according to Chili Nation the original oyster cracker was an inch in diameter).  I found nothing to verify that story, but I am always going to serve this chili with oyster crackers.

It seems that Chili John’s spice recipe is a closely guarded secret.  I looked at a bunch of recipes and it seems there is no consensus.  One recipe claims the secret spice is a Bowl of Red which is available from a Green Bay located company.  That seems too convenient, and I have my doubts.  Other recipes called for ingredients like allspice and nutmeg. To me, that sounds a little too much like Cincinnati chili.

Diner, Drive-ins and Dives did a video made at Chili John’s in Burbank.  NOTE: The Chili John’s in Burbank was used as a location Quentin Tarantino’s 2019 film Once Upon a Time in Hollywood.

One reader that has tried both locations said this:

The Chili John’s in Burbank was founded by the son of the founder of the Chili John’s in Green Bay. I have tasted both Chili’s, they are very similar.
The video does not disclose the chili peppers used except for one of them being HOT Cayenne Pepper (for the HOT version). I am pretty sure that I taste Ancho peppers in the mix. They do add lentils,
The recipe is more about the technique rather then the type of chili pepper used in the recipe.
They use Beef Knucklebone (AKA sirloin tips) and cook it for several hours in rendered beef suet (best quality fat from beef), this is what creates that delicious oil that floats on top. The cellulose that results from breaking down the connective tissues adds to the flavor and creates a nice gelatin in the mix.
I am told the lentils are a key ingredient by the folks at the Burbank location. No Cardamom.
It is by far the best chili I have had, and I order without the beans – most other chilis I prefer with the beans. I do not like Cincinnati Chili.
Maybe you should look at the history of the restaurant that grew out of serving chili at a bar/tavern into a restaurant because the chili became so popular.

I am allergic to lentils and the Sterns’ recipe calls for cardamom (no lentils).  That is what I used.  We were introduced to cardamom through friends from India and it adds an interesting exotic flavor.  I have no idea if this is what the real Chili John’s contains, but my version is delicious.  A great tasting dish is my main goal so I am sticking with it.

The Sterns’ recipe has a bunch of other ingredients that I knew were not going to fly.  Barbecue sauce was definitely out, but I also left out the Tabasco and Worcestershire sauce they included.  I also did not make an oil to put on top of the chili but instead incorporated into the dish.  Cooking in the fat and spices seems to be key.

In the end, my version is a mashup of the Stern’s recipe and a recipe from this site (without the allspice, nutmeg and instead using cardamom).  If you want the Stern’s recipe you can see this article from the Milwaukee Journal-Sentinel.

My version involves cooking finely diced onions in lard.  Of course, many will balk about using lard, so I guess vegetable oil is a reasonable substitute.  But from my research, this is not a healthy dish, and lard is a key ingredient.

Unlike Cincinnati chili where the ground beef is cooked in water, the beef here is browned directly in the skillet.  I add the spice right to the skillet when the beef is almost browned.  As mentioned, the Stern’s recipe involves cooking a spicy oil and pouring it on at the end.  Instead, I wanted to let the spices combine over a slow simmer.

For the spices I used cardamom, my homemade chili powder and cayenne.  I used 2 teaspoons of cayenne.  However, this can be on the spicy side (which we like).  For my official recipe, I suggest starting with 1 teaspoon of cayenne,

A note on cardamom.  We get it whole where the actual pods are inside a shell.  I remove the seeds from the shell and grind it with a mortar and pestle.

I let this simmer for 2 hours.  This pretty much dries all the liquid.  My concession to the spicy oil concept was to add an olive oil/vinegar mixture towards the end.  I did note that in pictures from actual Chili John’s it looked like there was very little liquid.

Chili John’s chili is served over spaghetti.  I also think the kidney beans are served on top.  Instead, I decided to incorporate them right in the chili.  On the side, I did a plate of cheddar cheese, diced onions and oyster crackers.

One thing I did note is that this chili is better the next day.  Several recipes mentioned this.  Next time I plan to make it a day ahead and refrigerate it.

I must stress that I have no idea if this actually resembles Chili John’s.  I may have just stumbled on my own unique version of chili.  What I do know is that I really like this recipe.  I eventually plan to try the real thing.  In the meantime, here are some links to other variations on Chili John’s.  Note they are all pretty different.

https://culinarycompost.wordpress.com/2009/08/15/chili-johns-famous-chili/

Milwaukee Sentinal Journal Recipe (Based on Chili Nation)

Sconnie Scullery Recipe

Culinary Compost Recipe

Green Bay Chili John’s Recipe

Dave Cole

This is my recipe looking to make a chili that is similar to that served at Chili John's in Green Bay, Wisconsin

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 3 tablespoons lard or vegetable oil
• 1 onion finely chopped
• 2 pounds ground beef
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 ounce unsweetened chocolate
• 2 tablespoon chili powder
• 4 cloves garlic minced
• 1 teaspoon cayenne more or less to taste
• 1 teaspoon cumin ground
• ½ teaspoon coriander ground
• ¼ teaspoon cardamom ground
• 2 cup beef broth
• 2 cans kidney beans optional
• 1/3 cup olive oil
• 1 tablespoon apple cider vinegar

For serving

• Spaghetti noodles
• Oyster crackers
• Chopped onion
• Kidney beans
• Cheddar cheese

Instructions

 

• Heat oil in skillet. Add onion and sauté until tender. Add beef and brown. Add spices, chocolate and beef broth. Bring to a boil. Lower heat and let simmer uncovered for 2 hours.
• Add beans (if using), olive oil and vinegar and cook for 10 minutes.
• Serve over spaghetti noodles. Top with crackers, onions, beans and cheese.

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