Cincinnati chili has a story all its own. It traces back to Greek immigrants in the early 1920s who blended Mediterranean spices into a chili style meat sauce that Americans would recognize. This version keeps that spirit but adds a few personal touches. It is different, bold, and full of history in every bite.

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American Midwestern Style Chili

Brown a combination of ground beef and ground pork in a heavy pot with diced onion and seasoning. Cook until the onion softens and the meat is fully browned.

Add garlic and stir briefly to release its aroma.

Stir in black beans, pinto beans, and kidney beans, followed by tomato sauce and diced tomatoes with green chilies.

Season with coriander, cinnamon, ground cloves, nutmeg, brown sugar, smoked paprika, and chili seasoning. Stir until well combined.

Add roasted and diced jalapeno, along with a small amount of butter, and stir until melted and incorporated.

Bring the chili to a gentle simmer, cover, and let it cook for about 45 minutes, stirring occasionally.

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Three Bean Cincinnati Style Chili

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Author:

Cowboy Kent Rollins

Servings

6 bowls

This is a recipe for Cincinnati style chili by Cowboy Kent Rollins.

Cook Mode

Ingredients

1 pound ground pork
1 pound ground beef
1 yellow onion, finely chopped
2 garlic cloves, minced
1 jalapeño, roasted, peeled, and diced
4 tablespoons butter
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can pinto beans
1 (15-ounce) can Rotel diced green chiles and tomato
1 (15-ounce) can tomato sauce
3½ tablespoons Kent’s chili seasoning, or your favorite
3 teaspoons ground coriander
½ teaspoon ground cloves
4 teaspoons ground cinnamon
1½ tablespoons light brown sugar
½ tablespoon smoked paprika

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Directions

In a cast-iron skillet over medium-high heat, add the ground beef and ground pork. When the meat begins to brown, add the diced onion and cook until the meat is fully browned and the onion is tender.
Add the garlic and cook for 1 minute, stirring frequently.
In a stockpot over medium-high heat, add the butter and allow it to melt. Add the jalapeño, black beans, kidney beans, pinto beans, Rotel, tomato sauce, chili seasoning, coriander, cloves, cinnamon, brown sugar, and smoked paprika. Stir to combine.
Add the cooked meat mixture and mix well.
Bring to a boil, then reduce the heat to a simmer. Cook for 45 minutes to 1 hour, stirring occasionally.

Cincinnati Style Chili