We Tested the Most Popular Chili Ingredients and Found the Winner! Cowboy Chili
We Tested the Most Popular Chili Ingredients and Found the Winner! Cowboy Chili is a medium American recipe that serves 8. 350 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 35 min
Cost: $93.30 total, $11.66 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, High-Protein
Allergens: Beef, Pork, Dairy
Ingredient Substitutions
- Instead of Ground Beef (80/20): Ground turkey, Ground bison
- Instead of Ground Beef: Ground pork, Ground turkey
- Instead of Ground Pork: Ground turkey, Italian sausage (remove casing)
- Instead of White Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Canned Pinto Beans: Canned black beans
- Instead of Canned Kidney Beans: Canned pinto beans
- Instead of Canned Black Beans: Canned pinto beans
- Instead of Canned Rotel (Diced Tomatoes with Green Chilies): Diced tomatoes + 1 tsp green chilies
- Instead of Tomato Paste: Tomato sauce (use 1/4 cup)
- Instead of Brown Sugar: Honey (½ tsp)
- Instead of Cocoa Powder (unsweetened): Mexican chocolate (1 tsp, melted)
- Instead of Ancho Chili Powder: Pasilla powder
- Instead of Cumin (ground): Ground coriander (½ tsp)
- Instead of Mexican Oregano (Fiesta brand preferred): Regular oregano
- Instead of Smoked Paprika: Regular paprika
- Instead of Ground Mustard: Dry mustard powder
- Instead of Guinness Stout (or other dark beer): Stout alternative (e.g., Samuel Smith)
- Instead of Cinnamon (ground): Allspice (¼ tsp)
- Instead of Ground Nutmeg: Ground cloves (¼ tsp)
- Instead of Coriander (ground): Cumin (½ tsp)
- Instead of Chili Seasoning (store‑bought blend): Homemade chili powder mix
- Instead of Unsalted Butter: Olive oil (1 tbsp)
- Instead of Jalapeño Pepper: Fresh green chilies
- Instead of Water or Beef Broth: Low‑sodium chicken broth
Equipment Needed
- Large Cast‑Iron Pot or Dutch Oven
- Wooden Spoon or Heat‑Resistant Spatula
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Can Opener
- Lid for Pot
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Do not burn the garlic when adding it to any chili.
- Simmer each chili low and slow for at least 45 minutes to develop depth.
- Add the dark beer gradually to avoid a sudden boil that can cause foam overflow.
- In the Mexican chili, cocoa powder must be fully incorporated to avoid clumping.
Chef Tips from the Video
- For extra depth, stir in 1 tbsp of masa harina (corn flour) during the last 10 minutes of simmer.
- Chipotle peppers in adobo sauce are a great optional heat boost for any of the three chilies.
- Toast whole cumin seeds briefly before grinding for a brighter flavor.
Troubleshooting
Chili is too thick
Add warm water or broth a tablespoon at a time until desired consistency is reached.
Chili is bland
Increase salt by ¼ tsp and add an extra pinch of chili seasoning or a dash of hot sauce.
Chili is too spicy
Stir in a spoonful of plain yogurt or sour cream to mellow the heat.
Cocoa powder clumps in Mexican chili
Sift the cocoa powder with the other dry spices before adding.
Storage
Refrigerator: Cool within 2 hours; store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags or containers for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- All three chilies improve in flavor after 12‑24 hours in the fridge.
- Reheat gently over low heat; add a splash of broth if the chili has thickened.
Frequently Asked Questions
What is the cultural significance and history of Traditional Mexican Cocoa Chili in Western cowboy cooking?
Cocoa‑spiced chili traces back to Mexican cooks who added unsweetened chocolate to savory stews, a technique adopted by cowboys who cooked over open fires using whatever meat they had, creating a rich, smoky flavor that became a trail‑side staple.
What is the cultural significance and origin story of Dark Beer Chili in American Western cuisine?
Beer chili grew out of the tradition of simmering meat in stout to stretch limited rations and add richness. The dark malt imparts caramel notes that complement the beef, making it a hearty dish favored by ranch hands after a long day.
What is the cultural significance and history of Cincinnati Chili in Greek‑American cuisine?
Cincinnati chili was created by Greek immigrants in the 1920s who blended Mediterranean spices like cinnamon, allspice, and cloves with a meat sauce, serving it over spaghetti and topped with cheese—a unique regional dish that reflects the immigrant adaptation of familiar flavors to American tastes.
What traditional regional variations exist for Cincinnati Chili within the Cincinnati area?
In Cincinnati, the chili is often ordered as a "way"—5 way includes spaghetti, chili, cheese, onions, and beans. Some diners add a splash of Worcestershire sauce or use a blend of beef and pork for extra depth, while others keep it strictly beef‑only.
What authentic traditional ingredients are essential for a proper Cincinnati Chili versus acceptable substitutes?
Authentic Cincinnati Chili relies on ground beef (or a beef‑pork mix), tomato sauce, cinnamon, allspice, cloves, and cocoa powder. Substitutes like ground turkey can work, but replacing the spice blend with generic chili powder will lose the distinctive sweet‑savory profile.
What other dishes pair well with Cincinnati Chili in a classic Cincinnati meal?
Cincinnati Chili is traditionally served over spaghetti, but it also pairs nicely with oyster crackers, a side of pickles, or a simple green salad dressed with a light vinaigrette to balance the richness.
What makes Dark Beer Chili special or unique in American chili traditions?
The use of stout beer as a cooking liquid adds a deep, roasted malt flavor and a velvety texture that sets it apart from standard tomato‑based chilies, giving it a subtle bitterness that balances the heat.
What are the most common mistakes to avoid when making Traditional Mexican Cocoa Chili?
Common errors include burning the garlic, allowing cocoa powder to clump, and simmering too quickly which can cause the chili to become dry. Keep the heat low, add garlic at the end, and whisk cocoa with the other dry spices before stirring in.
Why does this recipe use dark beer for the Beer Chili instead of a lighter lager?
Dark beer provides roasted malt sugars and a fuller body that enriches the chili’s flavor and thickens the sauce naturally, whereas a light lager would add little depth and could make the chili taste watery.
Can I make any of these three chilies ahead of time and how should I store them?
Yes, all three chilies improve after resting. Cool them quickly, store in airtight containers, refrigerate for up to four days, or freeze for up to three months. Reheat gently on the stove, adding a splash of broth if needed.
What does the YouTube channel Cowboy Kent Rollins specialize in?
The YouTube channel Cowboy Kent Rollins specializes in authentic cowboy‑style cooking, outdoor campfire meals, and Western heritage recipes that celebrate the rugged food traditions of the American frontier.
How does the YouTube channel Cowboy Kent Rollins' approach to chili differ from other cooking channels?
Cowboy Kent Rollins focuses on historic, trail‑tested chili variations—using ingredients like cocoa powder, stout beer, and Greek spices—while many other channels stick to standard Tex‑Mex or generic chili recipes, making his approach uniquely rooted in Western culinary history.
Last updated: August 20, 2026
