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A hearty bowl of Copycat Steak ‘n Shake Chili topped with shredded cheese and served with crackers.

Copycat Steak 'n Shake Chili

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 Servings

Description

This copycat Steak 'n Shake chili recipe is thick, hearty, and slightly sweet, made with ground beef, kidney beans, French onion soup, and a splash of cola. Serve it in a bowl or over spaghetti for classic chili mac.

Ingredients 

  • 2 tablespoons oil
  • 1 pound ground beef
  • 1 teaspoon salt, adjusted to taste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 4 teaspoons Worcestershire sauce
  • 21 ounces condensed French onion soup
  • 1 cup tomato sauce
  • 1 cup cola, such as Coke or Pepsi
  • 1 teaspoon liquid smoke, adjusted to taste
  • 31 ounces dark red kidney beans, drained and rinsed

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart, until browned. Drain excess grease.
  • Stir in the salt, chili powder, cumin, garlic powder, paprika, and Worcestershire sauce. Cook for 1 to 2 minutes until fragrant.
  • Add the French onion soup, tomato sauce, cola, and liquid smoke. Stir to combine.
  • Stir in the kidney beans and bring to a simmer. Reduce the heat to low and cook uncovered for 1 to 2 hours, stirring occasionally.
  • Taste and adjust the seasoning. Serve topped with shredded cheese, diced onions, and crackers, or over spaghetti for chili mac.

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon

Notes

  • Instant Pot: Brown the beef on Sauté and drain. Add the spices and Worcestershire for 1 minute, then the soup, cola, and liquid smoke, scraping the bottom. Add the beans and pour the tomato sauce on top without stirring. Pressure cook on High for 10 minutes with a 10-minute natural release.
  • Slow cooker: Brown and drain the beef, then add everything to the slow cooker. Cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  • Too sweet? Stir in a small splash of vinegar.
  • Storage: Refrigerate up to 4 days or freeze up to 3 months.

Nutrition

Serving: 1ServingCalories: 302kcalCarbohydrates: 35gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 911mgPotassium: 1115mgFiber: 10gSugar: 7gVitamin A: 328IUVitamin C: 5mgCalcium: 63mgIron: 6mg