Garbage plate chili is the hearty, meaty topping that defines Rochester, New York’s iconic garbage plate—a messy, satisfying pile of macaroni salad, home fries, and your choice of meat, all smothered in this rich, spiced chili. This recipe delivers a thick, savory chili with a subtle sweetness and a gentle kick, perfect for spooning over the classic base or enjoying on its own. It’s a flexible, forgiving dish that comes together in under an hour and tastes even better the next day.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 pounds (900 g) ground beef (80/20 or 85/15)
- 1 (15-ounce / 425 g) can tomato sauce
- 1 (6-ounce / 170 g) can tomato paste
- 1 cup (240 ml) water
- 2 tablespoons (30 g) brown sugar, packed
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (2 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) black pepper
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 cup (240 ml) beef broth (or water)
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5–7 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes. Drain off excess fat if desired.
- Stir in the tomato sauce, tomato paste, water, brown sugar, apple cider vinegar, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), Worcestershire sauce, and beef broth. Bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer uncovered for 30–35 minutes, stirring occasionally, until thickened and flavors have melded. For a thicker chili, simmer longer; for a thinner consistency, add a little water or broth.
- Taste and adjust seasoning with salt and pepper. If using ground beef, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer before serving.
Tips
- Substitutions: Ground turkey or chicken can replace beef, but the chili will be leaner and slightly less rich. For a vegetarian version, use a plant-based ground meat substitute and vegetable broth, and cook until heated through.
- Make it ahead: This chili tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently on the stovetop or microwave.
- Common mistake: Don’t skip browning the beef properly. Browning adds depth of flavor that you can’t get from just simmering.
- Spice control: Start with less cayenne and add more at the end if you want more heat. You can also add a splash of hot sauce when serving.
Serving Suggestions
Classic garbage plate style: layer a bed of macaroni salad and home fries (or French fries) on a plate, top with the chili, and finish with chopped onions, yellow mustard, and ketchup. Serve with a fork and knife—it’s meant to be messy. You can also serve this chili over rice, hot dogs, or hamburgers for a Rochester-inspired twist.
Variations
- Cheesy Garbage Plate Chili: Stir in 1 cup (120 g) of shredded cheddar cheese just before serving until melted.
- Spicy Kick: Add a finely diced jalapeño with the onion and pepper, or increase the cayenne to 1/2 teaspoon.
- Smoky Version: Replace the smoked paprika with 1 teaspoon of liquid smoke for a deeper barbecue flavor.
- Bean Lovers: Add a can of drained and rinsed kidney beans or black beans during the last 10 minutes of simmering.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, place in a freezer-safe container or zip-top bag for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling, or in the microwave in 1-minute intervals. For best safety, reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works well. It will be leaner, so you may want to add a tablespoon of oil if the meat seems dry. Ensure it reaches 160°F (71°C) as well.
How can I make this chili less sweet? Reduce the brown sugar to 1 tablespoon or omit it entirely. The vinegar and tomato paste already provide some balance.
Can I make this in a slow cooker? Absolutely. Brown the beef and vegetables first, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. The chili will be even more flavorful.
What is a garbage plate exactly? A garbage plate is a Rochester, New York, specialty: a base of macaroni salad and home fries topped with meat (often hamburger or hot dogs), then covered with chili, onions, mustard, and ketchup. It’s a local comfort food classic.
Can I double this recipe? Yes, simply double all ingredients and use a larger pot. Cooking time may increase slightly; just simmer until thickened.
Is this chili spicy? It has a mild warmth, not a strong heat. The cayenne is optional; omit it for a completely mild version.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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