We Tested the Most Popular Chili Ingredients and Found the Winner! Cowboy Chili

Ingredients

• 1 pound Ground Beef (80/20) (for Traditional Mexican Cocoa Chili)
• 2 pounds Ground Beef (for Dark Beer Chili)
• 1 pound Ground Pork (mixed with ground beef for Cincinnati Chili)
• 2 White Onion (one for Mexican chili, one for Cincinnati chili, diced)
• 5 Garlic Cloves (minced; 2 for Mexican chili, 3 for Cincinnati chili)
• 1 can Canned Pinto Beans (drained; for Mexican chili)
• 1 can Canned Kidney Beans (undrained; for Dark Beer Chili)
• 1 can Canned Black Beans (drained; for Cincinnati Chili)
• 2 cans Canned Rotel (Diced Tomatoes with Green Chilies) (one for Beer Chili (drained), one for Cincinnati Chili (undrained))
• 2 tablespoons Tomato Paste (for Mexican chili)
• 1 teaspoon Brown Sugar (adds subtle sweetness to all three chilies)
• 1 tablespoon Cocoa Powder (unsweetened) (for Traditional Mexican Cocoa Chili)
• 1 teaspoon Ancho Chili Powder (for Mexican chili; provides smoky chocolate notes)
• 1.5 teaspoons Cumin (ground) (used in all three chilies)
• ½ teaspoon Mexican Oregano (Fiesta brand preferred) (crumble before adding; used in Mexican and Beer chilies)
• 1 teaspoon Smoked Paprika (for Beer and Cincinnati chilies)
• 1 teaspoon Ground Mustard (for Beer Chili)
• 8 ounces Guinness Stout (or other dark beer) (about 1 cup for Beer Chili)
• ½ teaspoon Cinnamon (ground) (for Cincinnati Chili)
• ¼ teaspoon Ground Nutmeg (for Cincinnati Chili (mistaken for cloves in video))
• 1 teaspoon Coriander (ground) (for Cincinnati Chili)
• 6 tablespoons Chili Seasoning (store‑bought blend) (divided among the three chilies (≈2 tbsp each))
• 2 tablespoons Unsalted Butter (for Cincinnati Chili (adds richness))
• 1 Jalapeño Pepper (roasted, diced; added to Cincinnati Chili for heat)
• 2 cups Water or Beef Broth (to thin Mexican chili; additional broth may be added during simmer)

Instructions

1. Prep All Vegetables & Aromatics

   Dice the white onions, mince the garlic cloves, and roast then dice the jalapeño. Drain the canned beans as noted for each chili.

   Time: PT10M

2. Brown Ground Beef for Mexican Chili

   Heat 1 tbsp oil in a large pot over medium heat. Add 1 lb ground beef, break up, and cook until no longer pink.

   Time: PT8M

   Temperature: medium heat

3. Add Onion & Garlic (Mexican Chili)

   Stir in the diced onion and cook until softened, about 4 minutes. Add 2 minced garlic cloves and sauté for another 1 minute, being careful not to burn.

   Time: PT5M

   Temperature: medium heat

4. Build the Mexican Chili Base

   Add the drained pinto beans, tomato paste, brown sugar, cocoa powder, ancho chili powder, cumin, Mexican oregano, chili seasoning, and 1 cup water (or broth). Stir thoroughly to combine.

   Time: PT5M

5. Simmer Mexican Chili

   Bring to a gentle boil, then reduce to a low simmer. Cover with a lid and stir occasionally for 45 minutes, adding a splash of water if it looks dry.

   Time: PT45M

   Temperature: low simmer

6. Brown Ground Beef for Beer Chili

   In a second pot, heat 1 tbsp oil over medium heat. Add 2 lb ground beef, season with salt and pepper, and brown until fully cooked.

   Time: PT10M

   Temperature: medium heat

7. Add Rotel & Beans (Beer Chili)

   Stir in the drained Rotel, undrained kidney beans, cumin, smoked paprika, ground mustard, Mexican oregano, and the Guinness stout. Mix well.

   Time: PT5M

8. Season & Simmer Beer Chili

   Add 2 tbsp chili seasoning, stir, then bring to a gentle boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.

   Time: PT45M

   Temperature: low simmer

9. Brown Pork‑Beef Mix (Cincinnati Chili)

   In the third pot, heat 1 tbsp oil over medium heat. Add the 1 lb ground pork and 1 lb ground beef, breaking up as it cooks until browned.

   Time: PT10M

   Temperature: medium heat

10. Add Onion, Garlic & Jalapeño (Cincinnati Chili)

    Add the diced onion, minced garlic, and roasted jalapeño. Cook until the onion is translucent, about 4 minutes.

    Time: PT5M

    Temperature: medium heat

11. Combine Beans, Tomatoes & Spices (Cincinnati Chili)

    Stir in the drained black, pinto, and kidney beans, tomato sauce, undrained Rotel, coriander, cinnamon, nutmeg, brown sugar, smoked paprika, chili seasoning, and butter. Mix until butter melts.

    Time: PT5M

12. Simmer Cincinnati Chili

    Add 1 cup water or broth if needed, bring to a gentle boil, then lower to a simmer. Cover and cook for 45 minutes, stirring once every 10 minutes.

    Time: PT45M

    Temperature: low simmer

13. Final Taste Test & Adjust

    After each chili has simmered, taste and adjust seasoning: add salt, pepper, or extra chili seasoning as desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

7 g