Welcome to chili heaven! At Brooks, we’re devoted to everything chili. After all, we've been making great-tasting chili products for 100 years. From beans to seasonings to recipes, if it's chili, you'll find it here at Brooks.
There’s no doubt about it. The best-tasting chili dishes start with Brooks. Explore Brooks’ famous chili products-including our prize-winning Chili Beans, our super Just For Chili Diced Tomatoes, and more! And we even have beans for other dishes. To get the lowdown, scroll through the Brooks varieties below.
Whenever you whip up a batch of your own chili, make sure you use Brooks Chili Beans. They’re specially
grown to have the perfect taste and texture for chili recipes. And, they come in Mild and Hot sauces, so you can turn
the heat up or keep it down.
Chili Mix, Seasoning & Ketchup
We do the work. You get the compliments. Our chili mixes, seasonings, and condiments are made for making chili easy.
Just For Chili Diced Tomatoes
Want to add extra zip to your chili recipe? At Brooks, we take diced ripe tomatoes and infuse them with seasonings, then pack them in a rich sauce. So, instead of plain tomatoes, you get seasoned tomatoes that make your chili or any other recipe even better. Choose Plain, Mild or Medium with Onions.
BROOKS & CHILI
It's been nearly 100 years since Brooks first got started in the chili bean business. And, what a great century it's been. We began selling our famous beans in 1907. Today, Brooks has a whole family of products all centered around chili—including our famous Chili Beans, Chili Mix, Chili Seasoning, and Just For Chili Diced Tomatoes.
A Legend Born in the Midwest
Legend has it, in 1942 the Kalamazoo School Bake-Off changed forever. That year, Mary Jane Hansen broke the rules by bringing a crock of her famous Brooks® Chili and won first place. Hence, the birth of a favorite Midwest tradition, the Chili Cook-Off. All because of Mary Jane.
Find Mary Jane's Family WINNING Chili and other classic Brooks recipes here.
For every legendary chili recipe, there’s more than one way to serve it. Take your chili to the next level with these tips for enjoying your favorite recipe. But, however you choose to fix it, always remember your chili vowels: chile with an “e” when referring to the pepper, chili with an “i” when referring to the dish.
- Combine your cuisines! Try serving your chili topped with, alongside, inside, or underneath these out-of-the-ordinary suggestions:
- Spaghetti squash
- Fried/scrambled eggs
- Vegetable slaw
- Cooked greens
- Veggie chips
- Fried rice
- Niblet corn
- Tomato or pickle relish
- Taco bowl
- Nelted cheese sauce
- Roasted peppers
- Assorted chopped olives
- Crumbled cornbread
- Need a new party theme? Throw a chili party! Make a batch of chili and serve it buffet style with all the fixings alongside. Decorate your table with chili pepper napkins and paper plates, and hang chili pepper lights in the dining room.
- Use chili (and rice if you like) as a stuffing for tacos, enchiladas, crepes, and roasted peppers.
- Experiment with different ingredients. For example, if you usually use beef, try turkey, chicken, pork, veal—or a combination. Make meatless chili or beanless chili for a change.
- Serve chili for breakfast! Mild chili topped with melted Cheddar or American cheese is a delicious accompaniment to your morning eggs, grits, or corn muffin.
- Make extra batches of chili to freeze—and you'll always have an easy meal on hand.
- Making pasta? Instead of traditional sauce, use chili.
- Easy chili recipes can be the perfect starter for a beginning cook. If you have young kids, let them help you brown the meat, chop vegetables, and add seasonings. As they get older, they'll be able to make the whole chili meal themselves. (You may even want to make one night a week "Chili Night" at your house.)
- For fun, and variety, experiment with different hot sauces. There are literally hundreds—ranging from very mild to super hot and everything in-between.
- Chase a cold! A bowl of hot, spicy chili can help clear a stuffy nose.
- Different rice can be extra nice. Instead of plain white rice with your chili, try flavored rice (like Spanish, yellow, or rice cooked in chicken or beef broth). Or experiment with other rice varieties such as Basmati (long-grained), Arborio (short-grained), or sticky rice.