Frisch’s Big Boy Chili Recipe

Frisch’s big boy chili recipe is no ordinary beef chili recipe. It’s one of the best chili recipes beloved by many people.

First time it caught my attention at the restaurant when I asked for their hamburger. The waiter also suggested me to try their chili recipe.

When I first experienced it, all those fragrant herbs blended into the tender, melt-in-my-mouth beef for a rich and satisfying chili. It’s an experience I can’t explain in words.

After that I visited their restaurant many times to enjoy the chili recipe.

One day while enjoying their chili recipe, I thought I should try the recipe at my kitchen.

My first try did not match the bowl I had at the Frisch’s Big Boy, so I kept working on the spices, broth, heat, and texture.

After months of trying, I finally reached the warm flavor. But I took more time to explore the flavor and finally 3 months of try I got the exact flavor I was experienced at Frisch’s Big Boy.

Today I am sharing this copycat recipe so you can enjoy the same recipe that melts in mouth in just seconds.

Are Frisch’s and Big Boy the Same?

No, Frisch’s and Big Boy are not the same, although they are related. Frisch’s Big Boy was a regional chain that operated Big Boy restaurants in Ohio, Kentucky, and Indiana. The company used the Big Boy name and concept under a licensing agreement.

Over the years, many Big Boy franchises operated independently in different regions. Frisch’s became known for its own special recipes, including this famous chili.

The chain developed its own unique style of cooking that made it special to people in the Midwest. This chili recipe became one of their most popular menu items that customers loved to order again and again.

Frisch’s Big Boy Chili Ingredients

Main Ingredients:

• Ground Beef (2.25 lbs): This is the base of the chili. Ground beef adds protein and makes the chili filling. Use 80/20 ground beef for best results. The fat content keeps the meat moist and adds flavor. Substitution: You can use ground turkey or ground chicken for a lighter option.
• Bacon (3-4 slices, thick cut): Bacon adds a smoky, salty flavor that makes this chili special. The bacon fat helps cook the other ingredients and adds richness. Substitution: Beef bacon works well, or skip it completely and use a tablespoon of oil instead.
• Onion (1 diced): Onions add sweetness and depth. They become soft and blend into the chili. Yellow onions work best, but any onion works fine. Substitution: Onion powder can work in a pinch, but fresh is always better.
• Garlic (4 cloves, minced): Garlic gives the chili a warm, savory flavor. Fresh garlic tastes much better than powder here. Substitution: You can use 1 teaspoon of garlic powder, but fresh is recommended.
• Jalapenos (2 large): These add a mild heat to the chili. Remove the seeds for less spice. Substitution: Use 1 can of diced green chiles for milder heat, or add more jalapenos for extra spice.
• Red Bell Pepper (1/2 pepper): This adds sweetness and color. Red peppers are sweeter than green ones. Substitution: Any color bell pepper works fine.
• Green Bell Pepper (1/2 pepper): Green peppers add a fresh, slightly bitter flavor that balances the sweetness. Substitution: Use a whole red pepper instead.
• Black Beans (14 oz can): Beans add texture and make the chili more filling. They soak up all the flavors. Pinto beans work great too.
• Kidney Beans (15 oz can): These are classic chili beans. They hold their shape well during cooking. Red beans or more black beans work fine.
• Crushed Tomatoes (14 oz can): This creates the base of the sauce. Crushed tomatoes give a thick, rich texture. You can use diced tomatoes and blend them.
• Tomato Soup (8 oz can): This is a secret ingredient that adds creaminess and smooth texture. Tomato sauce works, but soup gives better results.
• Fire Roasted Diced Tomatoes (14 oz can): These add a smoky flavor and chunky texture. Regular diced tomatoes work, but you’ll lose some smoky flavor.
• Tomato Paste (2 tbsp): This concentrated paste adds deep tomato flavor. A little goes a long way. Use extra crushed tomatoes, but the flavor won’t be as rich.
• Mexican Beer or Chicken Stock (6-8 oz): This thins the chili and adds flavor. Beer adds a unique taste. Use all chicken stock or beef broth.
• Better Than Bouillon Chicken or Beef Base (1 tbsp): This adds concentrated meaty flavor. Use the low sodium version. Use a bouillon cube dissolved in hot water.
• Brown Sugar (2-3 tbsp): Sugar balances the acidity of tomatoes and adds a hint of sweetness. Honey or maple syrup works too.
• Liquid Smoke (3 dashes): This gives a smoky flavor without a smoker. A little bit goes a long way. Add extra smoked paprika.

Seasonings:

• Smoked Paprika (1-2 tsp): Adds smoky, sweet flavor and beautiful color.
• Ancho Chile Powder (1-2 tsp): Mild chile powder with fruity notes.
• Chipotle Chile Powder (1/2 – 1 tsp): Adds smoky heat to the chili.
• Salt (to taste): Basic seasoning that brings out other flavors.
• Pepper (to taste): Adds a subtle kick and depth.
• Garlic Powder (1 tsp): Extra garlic flavor.
• Onion Powder (1 tsp): Adds more onion taste.
• Cinnamon (1/4 tsp): A secret ingredient that adds warmth and depth.
• Worcestershire Sauce (2-3 dashes): Adds umami and savory depth.
• Hot Sauce (to taste): Adds extra heat at the end.

Equipment Needed

1. Large heavy pot or Dutch oven – for cooking the chili
2. Sharp knife – for chopping vegetables
3. Cutting board – for prep work
4. Wooden spoon or spatula – for stirring
5. Measuring cups and spoons – for accuracy
6. Can opener – for canned ingredients
7. Paper towels – for draining bacon
8. Plate for bacon – to set aside cooked bacon

How to Make Frisch’s Big Boy Chili

Step 1 | Prep the Ingredients

Gather all your ingredients before you start cooking. Dice the onion into small, even pieces. Chop the bell peppers and jalapeños, removing the seeds from the jalapeños if you prefer less heat. Mince the garlic cloves.

Drain and rinse both cans of beans. Having everything prepped and ready will make the cooking process smoother and faster.

Step 2 | Cook the Bacon

Place a large pot on the stove over medium-high heat. Lay the bacon slices directly into the pot – no oil needed since the bacon will release its own fat. Cook the bacon for about 5 minutes per side until it becomes crispy and golden.

Once cooked, transfer the bacon to a plate lined with paper towels. Leave all the bacon fat in the pot; this flavorful fat will be used to cook the beef.

Step 3 | Brown the Beef

Add the ground beef to the pot with the bacon fat. Spread it out into an even layer and let it cook without stirring for 4–5 minutes so it can develop a flavorful brown crust.

After it browns on the bottom, break it apart with a spoon and continue cooking until all the meat is browned, about 8–10 minutes total. Drain excess fat if needed, but leave about 2 tablespoons in the pot.

Step 4 | Cook the Vegetables

Add the chopped onions, bell peppers, jalapeños, and minced garlic to the browned beef. Stir everything together and cook for about 5 minutes, stirring often. The onions should become translucent and soft, the peppers tender, and the garlic fragrant.

Step 5 | Add the Spices

Sprinkle in the Better Than Bouillon base, smoked paprika, ancho chile powder, chipotle chile powder, garlic powder, onion powder, and a tiny pinch of cinnamon. Stir well to coat all the vegetables and meat. Cook the spices for about 1 minute to help release their flavors.

Step 6 | Add the Tomato Paste

Add the tomato paste and stir until it fully coats the meat and vegetables. Cook for 2–3 minutes until the paste darkens slightly. This step adds depth and removes the raw tomato flavor.

Step 7 | Add Liquid Smoke and Brown Sugar

Add a few dashes of liquid smoke for a deep, smoky flavor. Stir in the brown sugar to balance the acidity from the tomatoes. Mix everything well.

Step 8 | Add the Tomatoes

Pour in the crushed tomatoes, tomato soup, and fire-roasted diced tomatoes. Stir thoroughly to combine. The pot will start getting full at this stage.

Step 9 | Add the Beans and Liquid

Stir in the drained black beans and kidney beans. Add 6–8 ounces of Mexican beer or chicken stock to help loosen the chili to the right consistency. Mix well so everything is evenly combined.

Step 10 | Add Bacon and Simmer

Chop the cooled bacon into small pieces and add it back to the pot. Bring the chili to a boil over high heat, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for at least 1 hour, stirring every 15–20 minutes. The chili will thicken, and the flavors will blend together beautifully.

Step 11 | Adjust Seasoning

After simmering for an hour, taste the chili. Add salt and pepper if needed. Add a splash of Worcestershire sauce for more savory depth. For more heat, add hot sauce; for more sweetness, add a bit more brown sugar. Let the chili cook for an additional 10–15 minutes to absorb the final seasonings.

Step 12 | Serve and Enjoy

The chili is ready when it’s thick, rich, and deeply flavorful. The beans should be tender, the beef fully cooked and soft, and the vegetables blended into the chili. Serve hot with your favorite toppings.

Chef Notes + Tips

1. Brown the Meat Properly: Don’t rush browning the beef. Good color on the meat means better flavor. Press the meat down with your spoon and let it sit for a few minutes before stirring. Those brown bits on the bottom of the pot are pure flavor.
2. Let It Rest: After you finish cooking, let the chili sit for 10 minutes before serving. This helps the flavors blend together and makes the chili a little thicker as it cools.
3. Adjust the Heat: Start with a small amount of hot peppers or hot sauce. You can always add more spice at the end if you want it hotter.

What to Serve with Frisch’s Big Boy Chili

This hearty chili pairs beautifully with so many sides. My favorite way to serve it is with warm cornbread. The sweet, crumbly cornbread soaks up the chili sauce perfectly.

You can also serve it with crackers, especially saltine crackers.

Some people like tortilla chips on the side for scooping. A simple side salad with crisp lettuce, tomatoes, and a light dressing cuts through the richness of the chili nicely.

For toppings, I always put out shredded sharp cheddar cheese and sour cream. The cold sour cream cools down the spicy chili. The cheese melts right into the hot chili and adds creaminess.

Other great toppings include diced green onions, chopped fresh cilantro, diced avocado, and extra jalapeño slices for those who like it hot.

Some people like to put their chili over rice or baked potatoes. You can even use it as a topping for hot dogs or nachos.

Storage, Make-Ahead, and Reheating Tips

This chili actually tastes even better the next day, once the flavors have had time to blend. Here’s how to keep it fresh and delicious:

Make Ahead: You can prepare the chili a day in advance. Let it cool, then store it in airtight containers in the fridge. This helps the flavors meld and keeps the texture perfect.

Storing: Keep the chili in the refrigerator for 3–4 days. Make sure it’s fully cooled before sealing to avoid extra moisture.

Reheating: Warm the chili over low heat on the stove, stirring occasionally. If it becomes too thick, add a splash of chicken stock or water. You can also reheat in the microwave – pause halfway to stir for even heating.

Freezing: For longer storage, freeze the chili in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The flavor stays strong, and the texture holds up nicely.

Frisch’s Big Boy Chili Recipe FAQs

1. Can this chili be cooked in a slow cooker?

Yes. Brown the beef and cook the bacon on the stove first for best flavor. Then move all ingredients to the slow cooker and cook on low for 6–8 hours. The slow heat helps everything blend well. The beans stay firm, and the sauce turns rich and smooth. Be sure to stir once or twice during cooking so nothing settles too much at the bottom.

2. Can the chili be made without beans?

Yes. Some people prefer chili with no beans. Leaving them out will not change the steps. The chili will be thicker, so you may want to add a little extra crushed tomato or stock. Without beans, the beef becomes the main texture, giving the chili a deeper meat flavor.

3. Why is my chili too watery?

Watery chili happens when there’s too much liquid or not enough cooking time. The chili needs to simmer with the lid slightly open. This lets steam escape and the liquid evaporates. Let it cook longer. Even 30 more minutes can make a big difference. Keep the heat on low so it doesn’t burn. Stir every 15 minutes.

4. My chili is too spicy – how do I fix it?

Add more tomato soup or a spoon of brown sugar to calm the heat. A big dollop of sour cream in each bowl also cools it down a lot. Next time use fewer jalapeños or take all the seeds out.

Continue to Content

Frisch's Big Boy Chili Recipe

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Make Frisch’s Big Boy Chili Recipe – tender beef, beans, and smoky spices come together in this rich and satisfying chili.

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Ingredients

Main Ingredients:

• Ground Beef – 2.25 lbs (80/20)
• Bacon – 3–4 slices, thick cut
• Onion – 1 medium, diced
• Garlic – 4 cloves, minced
• Jalapeños – 2 large, seeds removed if desired
• Red Bell Pepper – 1/2, chopped
• Green Bell Pepper – 1/2, chopped
• Black Beans – 14 oz can, drained and rinsed
• Kidney Beans – 15 oz can, drained and rinsed
• Crushed Tomatoes – 14 oz can
• Tomato Soup – 8 oz can
• Fire Roasted Diced Tomatoes – 14 oz can
• Tomato Paste – 2 tbsp
• Mexican Beer or Chicken Stock – 6–8 oz
• Better Than Bouillon Chicken or Beef Base – 1 tbsp
• Brown Sugar – 2–3 tbsp
• Liquid Smoke – 3 dashes

Seasonings:

• Smoked Paprika – 1–2 tsp
• Ancho Chile Powder – 1–2 tsp
• Chipotle Chile Powder – 1/2–1 tsp
• Salt – to taste
• Black Pepper – to taste
• Garlic Powder – 1 tsp
• Onion Powder – 1 tsp
• Cinnamon – 1/4 tsp
• Worcestershire Sauce – 2–3 dashes
• Hot Sauce – to taste

Instructions

1. Gather all your ingredients before you start cooking. Dice the onion into small, even pieces. Chop the bell peppers and jalapeños, removing the seeds from the jalapeños if you prefer less heat. Mince the garlic cloves. Drain and rinse both cans of beans. Having everything prepped and ready will make the cooking process smoother and faster.
2. Place a large pot on the stove over medium-high heat. Lay the bacon slices directly into the pot—no oil needed since the bacon will release its own fat. Cook the bacon for about 5 minutes per side until it becomes crispy and golden. Once cooked, transfer the bacon to a plate lined with paper towels. Leave all the bacon fat in the pot; this flavorful fat will be used to cook the beef.
3. Add the ground beef to the pot with the bacon fat. Spread it out into an even layer and let it cook without stirring for 4–5 minutes so it can develop a flavorful brown crust. After it browns on the bottom, break it apart with a spoon and continue cooking until all the meat is browned, about 8–10 minutes total. Drain excess fat if needed, but leave about 2 tablespoons in the pot.
4. Add the chopped onions, bell peppers, jalapeños, and minced garlic to the browned beef. Stir everything together and cook for about 5 minutes, stirring often. The onions should become translucent and soft, the peppers tender, and the garlic fragrant.
5. Sprinkle in the Better Than Bouillon base, smoked paprika, ancho chile powder, chipotle chile powder, garlic powder, onion powder, and a tiny pinch of cinnamon. Stir well to coat all the vegetables and meat. Cook the spices for about 1 minute to help release their flavors.
6. Add the tomato paste and stir until it fully coats the meat and vegetables. Cook for 2–3 minutes until the paste darkens slightly. This step adds depth and removes the raw tomato flavor.
7. Add a few dashes of liquid smoke for a deep, smoky flavor. Stir in the brown sugar to balance the acidity from the tomatoes. Mix everything well.
8. Pour in the crushed tomatoes, tomato soup, and fire-roasted diced tomatoes. Stir thoroughly to combine. The pot will start getting full at this stage.
9. Stir in the drained black beans and kidney beans. Add 6–8 ounces of Mexican beer or chicken stock to help loosen the chili to the right consistency. Mix well so everything is evenly combined.
10. Chop the cooled bacon into small pieces and add it back to the pot. Bring the chili to a boil over high heat, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for at least 1 hour, stirring every 15–20 minutes. The chili will thicken, and the flavors will blend together beautifully.
11. After simmering for an hour, taste the chili. Add salt and pepper if needed. Add a splash of Worcestershire sauce for more savory depth. For more heat, add hot sauce; for more sweetness, add a bit more brown sugar. Let the chili cook for an additional 10–15 minutes to absorb the final seasonings.
12. The chili is ready when it’s thick, rich, and deeply flavorful. The beans should be tender, the beef fully cooked and soft, and the vegetables blended into the chili. Serve hot with your favorite toppings.

Nutrition Information:

Serving Size: (per serving, approx.)
Amount Per Serving: Calories: 420Saturated Fat: 8gCholesterol: 85mgSodium: 820mgCarbohydrates: 28gFiber: 7gSugar: 8gProtein: 32g

This frisch’s big boy chili recipe brings together everything I love about a good bowl of chili. The combination of tender beef, beans, and spices creates something truly special.

After months of testing to get the flavor just right, I’m so happy to share this copycat version with you.