Culver’s George’s Chili Copycat Recipe

This hearty copycat recipe replicates Culver’s signature thick consistency by simmering ground beef and dark red kidney beans in a savory blend of tomato paste, beef broth, and mild spices. By using a specific ratio of seasoning and a slow-simmer method, you can achieve that iconic restaurant-style flavor that is perfect for topping burgers or enjoying by the bowlful.

If you have ever dipped a grilled cheese or a side of crinkle-cut fries into a bowl of George’s Chili at Culver’s, you know it isn’t your average fast-food chili.

This hearty, Midwest classic is famous for its thick, meaty texture and a deep, savory flavor profile that perfectly balances mild spices with a rich tomato base.

Recreating this fan-favorite at home allows you to capture that signature “simmered all day” taste using simple pantry staples like dark red kidney beans and ground chuck, making it the ultimate comfort food for a chilly afternoon.

Why You Will Love This Recipe!

• Authentic Restaurant Flavor: This recipe perfectly replicates the thick, savory, and slightly sweet profile that makes George’s Chili a Culver’s fan favorite.
• The Ultimate Comfort Food: With its hearty combination of ground beef and dark red kidney beans, it is the perfect “warm-up” meal for chilly days or game-day gatherings.
• One-Pot Simplicity: Whether you use a Dutch oven or an Instant Pot, this recipe is designed for easy prep and even easier cleanup.
• Perfect for Topping: It has the ideal thick consistency for smothering ButterBurgers, loading up chili cheese fries, or dipping your grilled cheese.
• Better as Leftovers: Like any great chili, the flavors continue to meld and deepen in the fridge, making it an incredible option for meal prepping throughout the week.

Culver’s George’s Chili Ingredients Needed

• Ground Beef: Use lean ground chuck for a rich, meaty flavor.
• Yellow Onion: One finely diced onion adds a subtle savory sweetness.
• Kidney Beans: Dark red beans provide the classic hearty chili texture.
• Tomato Sauce: This creates a smooth and consistent tomato-based sauce.
• Tomato Paste: Thickens the chili to achieve that signature restaurant body.
• Beef Broth: Adds a deep savory saltiness and perfect liquid balance.
• Chili Powder: Provides a mild warmth without being overly spicy.
• Celery Salt: The secret ingredient for an authentic Midwest flavor profile.

How To Make Culver’s George’s Chili

Step One: Select the Sauté function and brown the ground beef with the diced onions until fully cooked, then drain the excess grease.

Step Two: Pour in a small amount of beef broth and scrape the bottom of the pot to remove any browned bits.

Step Three: Add the kidney beans, tomato sauce, remaining broth, and spices into the pot, but do not stir the ingredients yet. Place the tomato paste on the very top of the mixture to prevent it from causing a “burn” notice.

Step Four: Secure the lid, set the valve to Sealing, and cook on high pressure for exactly fifteen minutes for deep flavor. Allow the pressure to release naturally for ten minutes before manually venting the remaining steam and opening the lid. Give the chili a vigorous stir to incorporate the tomato paste, then serve hot with cheese and onions.

Culver’s George’s Chili Copycat Recipe Tips

• The Secret to the “Gloss”: For that shiny, restaurant-style look, stir in a tiny pat of butter at the very end. It adds a silky richness that mimics the mouthfeel of the original.
• Don’t Over-Drain: While you want to remove the heavy grease, leaving just a teaspoon of the beef renderings in the pot adds significant flavor to the base of the chili.
• The “Midwest Mild” Rule: Culver’s chili is famously mild. If you want to keep it authentic, stick to the recipe’s spice levels. If you prefer heat, add a pinch of cayenne or a few dashes of hot sauce to your individual bowl.
• Thickness Control: If your chili looks too thin after pressure cooking, use the Sauté function for 2–3 minutes after opening the lid to simmer off any excess moisture.
• The Celery Salt Secret: Do not skip the celery salt! It provides that specific “savory” undertone found in many classic Midwest restaurant soups and chilis.

Storing Instructions

• In the Refrigerator: Store your leftover chili in an airtight container for up to 4 days. Chili is one of those rare dishes that actually tastes better the next day because the spices have more time to fully infuse into the beans and beef.
• In the Freezer: This recipe is extremely freezer-friendly. Allow the chili to cool completely before transferring it to heavy-duty freezer bags or airtight containers. It will stay fresh for up to 3 months. For the best texture, let the chili thaw in the refrigerator overnight before reheating on the stove. If the chili has thickened too much during storage, simply add a splash of water or beef broth to loosen it up.
• How to Reheat: Reheat in a small saucepan over medium-low heat, stirring occasionally, or microwave in 30-second intervals until piping hot

Culver’s George’s Chili Copycat Recipe Faqs

What makes George’s Chili different from regular chili? The biggest difference is the texture and the spice profile. Unlike many chilis that are “soupy” or heavy on chunky tomatoes, George’s Chili is incredibly thick, focusing on finely crumbled beef and a savory, “Midwest-style” seasoning that uses celery salt rather than high heat.

Is Culver’s chili spicy? No, George’s Chili is known for being very mild. It is a “medium-spiced” chili that prioritizes savory, salty, and earthy flavors over a spicy burn. This makes it a huge hit for families and kids who might be sensitive to spicy foods.

Can I make this recipe on the stovetop instead of the Instant Pot? Absolutely! Follow the same browning and layering steps in a large Dutch oven. Instead of pressure cooking, cover and simmer on low for about 45–60 minutes, stirring occasionally, until the flavors meld and the chili reaches your desired thickness.

Why is my chili watery? If you used the Instant Pot, the steam trapped inside can sometimes leave the chili looking a bit thin. Simply turn on the Sauté function after the lid is off and let it simmer for an extra 5 minutes; the tomato paste and natural starches from the beans will thicken it right up.

Should I drain the kidney beans before adding them? Yes, it is highly recommended to rinse and drain the canned kidney beans. This allows you to control the salt content and prevents the “metallic” taste of the canning liquid from altering your copycat flavor.

What are the best toppings for an authentic Culver’s experience? To keep it exactly like the restaurant, serve your bowl with a handful of shredded sharp cheddar cheese and a sprinkle of freshly diced raw red onions. Don’t forget the side of two-pack saltine crackers!

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