Name: Walt's Chili Recipe (Inspired by Carnation Cafe, Main Street, U.S.A.)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 large green bell pepper (diced); 1 large white onion (coarsely diced); 2 tablespoons minced garlic; 2 large jalapeños (minced); 2 15 ounce cans pinto beans; 2 15 ounce cans diced tomatoes in juice; 1 cup parsley (chopped); 2 cups water; 1 1/2 cups reduced sodium chicken broth; 1 stick salted butter; 2 1/2 pounds ground beef; 1 pound ground sausage (I used Jimmy Dean in roll); 1 tablespoon kosher salt; 2 teaspoons freshly cracked black pepper; 1/3 cup chili powder; 2 tablespoons ground cumin; 1 cup shredded cheddar cheese; 1/2 cup chopped fresh tomatoes; 1/4 cup chopped green onions (chives or parsley (I had parsley on hand so used that))

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Sharing Walt’s Chili recipe today inspired from Disneyland! This award winning chili recipe makes the perfect chili night!

Table of Contents

Award Winning Chili
What You’ll Need
How To Make The Best Chili
How To Serve Walt’s Chili
Get the Recipe

Award Winning Chili

If you ask me, Walt’s Chili is absolutely an award winning chili! This is a version inspired by Carnation Cafe on Main Street, U.S.A. I tested it today and let me tell you, it’s perfect! In all honesty, I probably won’t ever need to make another chili recipe. It’s that good! I love to enjoy Walt’s Chili from Carnation Cafe on Main Street, U.S.A. The best!

Be sure to also try Loaded Baked Potato Soup from Disneyland too! Follow Picky Palate on Instagram for daily recipe inspiration!

What You’ll Need

extra virgin olive oil for sautéing vegetables
onion
green bell pepper
jalapeños
garlic
parsley
pinto beans
diced tomatoes
water
chicken broth
butter
ground beef
ground sausage
kosher salt
black pepper
ground cumin
chili powder
sour cream
diced fresh tomatoes
green onion, chives or chopped parsley

How To Make The Best Chili

Heat oil in large soup pot over medium heat. When hot, saute onions, green bell pepper, and minced jalapeno. Cook for about 10 minutes until tender. Add pinto beans, diced tomatoes, 3/4 cup parsley and water.
In a separate medium pot, melt butter over medium heat. Add ground beef and sausage. Season with salt and pepper, cooking until browned. Drain most of fat, leaving a little still in meat. Season with chili powder and cumin, stirring to combine.
Transfer cooked beef/sausage to vegetable pot, carefully stirring. Cover and simmer for 30 minutes to 1 hour.
Place chili into soup bowls and top with shredded cheddar cheese, fresh diced tomatoes and sour cream drizzles. Add additional chopped parsley on top if desired.

Once vegetables are sautéed, add beans, tomatoes and chopped fresh parsley.

Add water and chicken broth. Let simmer.

In a separate pot or large skillet, melt butter and brown ground beef and sausage. Season with salt and pepper, stirring until cooked and browned.

Once the beef/sausage has cooked, drain and add cumin and chili powder. Stir to combine.

Add cooked beef/sausage to the vegetables and bean pot, stirring to combine. Cover and let simmer for 30 minutes to an hour before serving.

For each bowl of chili, top with shredded cheese, fresh chopped tomatoes…and to get the sour cream drizzle, I put a scoop of sour cream into a ziplock baggie, snip an end and drizzle over soup.

Garnish with either chopped green onion, chives or chopped parsley.

How To Serve Walt’s Chili

Enjoy this bowl of chili with a side of saltine crackers just like it’s served at Carnation Cafe. A soft roll is another great option. We also serve our chili with a big chopped salad.

5 from 5 votes