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Steak N Shake 5-Way Chili: A Nostalgic Culinary Journey

Few things transport me back to my college days faster than the aroma of a simmering pot of chili. Late-night study sessions, fueled by lukewarm coffee and the promise of something warm and hearty, often ended with a pilgrimage to the nearest 24-hour diner. The destination was always the same: Steak ‘n Shake, and the reward? Their famous 5-Way Chili – a culinary symphony in a bowl. The combination of savory beef, rich tomato sauce, and that perfectly balanced spice blend was enough to make any all-nighter bearable, and more than a few times it turned late-night commiserations into spirited debates about the proper way to enjoy it (cheese on top, obviously).

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: Approximately 8
Yield: Varies based on serving size
Dietary Type: Not specified, but can be modified to be gluten-free by omitting the spaghetti.

Ingredients

2 lbs lean ground chuck (coarsely ground)
1 cup onion (diced)
½ cup onion (diced)
1 teaspoon celery salt
4 (8 ounce) cans tomato sauce
1 cup water
2 (16 ounce) cans light kidney beans
2 teaspoons garlic powder
1 teaspoon garlic salt
½ teaspoon garlic salt
2 tablespoons chili powder, plus 1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
2 (8 ounce) cans tomato paste

For the “5-Way”:

Spaghetti (cooked)
Chili
Chili Sauce
Chopped Onions
Shredded Monterey Jack and Colby Cheese Mix

Equipment Needed

Large skillet
Medium-large saucepan
Lid for saucepan
Measuring cups and spoons
Stirring spoon

Instructions

Sauté the Beef and Onions: In a large skillet over medium-low heat, sauté the ground chuck and 1 cup of diced onion. The goal here isn’t to brown the beef too much, but rather to gently cook it until it loses its pink color and the onions become translucent. Stir occasionally to prevent sticking.
Drain Excess Grease: Once the beef is cooked, carefully drain all the excess grease from the skillet. This is crucial for achieving a flavorful chili without an overly greasy texture. A fine-mesh sieve or a grease separator can be helpful for this step.
Combine Ingredients in Saucepan: Transfer the cooked beef and onions to a medium-large saucepan. Add the following ingredients: celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, 2 tablespoons plus 1 teaspoon of chili powder, pepper, water, and salt.
Simmer the Chili: Mix all the ingredients thoroughly in the saucepan. Place the saucepan over low heat, cover it with a lid, and simmer for one hour, stirring frequently. This slow simmering allows the flavors to meld together beautifully.
Add Tomato Paste: After the chili has been simmering for an hour, add the tomato paste and stir well to incorporate it fully.
Continue Simmering: Replace the lid on the saucepan and continue to simmer the chili for an additional 30 minutes, stirring occasionally. This final simmer helps to deepen the flavor and thicken the chili.
Assemble the 5-Way:
- Base: A generous helping of spaghetti in a bowl.
- Chili: Ladle a generous portion of the prepared chili over the spaghetti.
- Chili Sauce: Drizzle approximately 2 tablespoons of chili sauce over the chili.
- Onions: Sprinkle chopped onions (to taste) over the chili sauce. Use the remaining 1/2 cup of diced onion.
- Cheese: Top with a generous amount of shredded Monterey Jack and Colby cheese mix.
Garnish and Serve: Garnish with additional onions (to taste) if desired. Serve immediately and enjoy!

Expert Tips & Tricks

Spice Adjustment: Chili powder intensity varies significantly. Begin with the specified amount and taste as it simmers, adding more to achieve your preferred level of heat. Remember, you can always add more spice, but it’s hard to take it away.
Bean Selection: While the recipe calls for light kidney beans, feel free to experiment with other beans like dark kidney beans, pinto beans, or even black beans.
Ground Beef Variations: While coarsely ground chuck is recommended, you can substitute it with ground sirloin for a leaner chili, or even ground turkey or chicken for a lighter variation. Adjust cooking times accordingly.
Thickening the Chili: If the chili is too thin after simmering, remove the lid and simmer for a longer period, allowing excess liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a small amount of cold water to form a slurry and stir it into the chili during the last 15 minutes of cooking.
Achieving Deeper Flavor: For an even richer flavor, consider browning the ground beef in a Dutch oven and then using the same pot for simmering the chili. The browned bits on the bottom of the pot will add depth and complexity to the flavor profile.
Make Ahead: The chili tastes even better the next day as the flavors meld. You can prepare it a day or two in advance and store it in the refrigerator.

Serving & Storage Suggestions

Serve the Steak ‘n Shake 5-Way Chili hot, ideally immediately after assembling. A side of oyster crackers or tortilla chips is a great accompaniment for scooping up any leftover chili in the bowl.

Storage:

Room Temperature: Do not leave the chili at room temperature for more than 2 hours.
Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Reheating:

Stovetop: Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of water or beef broth if needed to prevent sticking.
Microwave: Reheat individual portions in the microwave on high for 1-2 minutes, or until heated through, stirring halfway through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	1200mg	50%
Total Carbohydrate	50g	17%
Dietary Fiber	15g	60%
Sugars	10g	–
Protein	30g	60%

Variations & Substitutions

Vegetarian Chili: Substitute the ground beef with plant-based ground meat alternative or a combination of lentils and diced vegetables like carrots, celery, and bell peppers.
Spicier Chili: Add a pinch of cayenne pepper or a few dashes of hot sauce to the chili during simmering. You can also include diced jalapeños or serrano peppers for a more intense heat.
Sweeter Chili: Add a tablespoon of brown sugar or molasses to the chili for a touch of sweetness.
Gluten-Free Chili: Omit the spaghetti and serve the chili over rice or quinoa. Ensure that the chili sauce used is also gluten-free.
Bean Variety: Experiment with different types of beans, such as pinto beans, black beans, or great northern beans.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, you can! Brown the beef and onions in a skillet first, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze the leftover chili?
A: Absolutely! Let the chili cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.

Q: What is chili sauce, and can I substitute it?
A: Chili sauce is a tomato-based sauce with a sweet and slightly spicy flavor. If you can’t find it, you can substitute it with a blend of ketchup, Worcestershire sauce, and a pinch of chili powder.

Q: Can I use diced tomatoes instead of tomato sauce?
A: While you can, the tomato sauce provides a smoother, more cohesive base for the chili. If using diced tomatoes, consider blending them slightly before adding them to the pot.

Q: How do I prevent the chili from burning on the bottom of the pot?
A: Stir the chili frequently, especially during the simmering process. Ensure the heat is on low and that the pot is covered to maintain moisture.

Final Thoughts

This Steak ‘n Shake 5-Way Chili is more than just a recipe; it’s a journey back to simpler times, filled with fond memories and comforting flavors. The best part about cooking is sharing those experiences and flavors with others. Whether you’re a seasoned chili aficionado or a curious newcomer, I encourage you to try this recipe and tailor it to your own preferences. Don’t be afraid to experiment with spices, toppings, or even different types of beans! It is the perfect dish to share with friends and family at a casual gathering, a cozy night in, or even a spirited debate about the merits of cheese on top. Enjoy!

Steak N Shake 5 Way Chili Recipe