We’ve decided to take a quick break from all the legal stuff and share something that might make your taste buds happy. In Louisiana, folks might call this a “lagniappe” – a little something extra.

It’s Fall (almost). Football is back, and all the great traditions that go with it. Nothing goes better with Fall and football than a good bowl of chili.

There are gajillions of chili recipes out there. Here’s one of our favorites for a midwestern style chili inspired by a great old chili parlor in St. Louis:



2.5 pounds of ground beef (85/15)

1 large red onion, chopped

One half green bell pepper, chopped

Two 15 oz cans of tomato sauce

Two 15 oz cans of beef broth, or water

One 15 oz can of red kidney beans

One 15 oz can of black beans

One box Carroll Shelby Chilli Kit, including all the ingredient  packets

One packet McCormick mild chilli seasoning

One tablespoon ground cumin

One tablespoon Worcestershire sauce

One teaspoon salt, or to taste



Put the beef, onion and pepper in a pot over medium high heat. Let  it cook, stirring and breaking up any big chunks, until the beef is browned. Drain off excess fat. Add the remaining ingredients and stir it all together well. Let the mixture heat up until it starts to simmer. Turn down the heat to low, cover and let simmer for one hour, stirring occasionally. Enjoy

This recipe is great served with fresh-baked cornbread. If you REALLY want to experience it Midwest style, serve it over spaghetti. Or make a Slinger (we’ll save that for another Badger Blog post!)



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