How to Cook Midwest Chili: Video Series

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What has become “chili” in America derives from the Spanish chile con carne, which is a serving of chile peppers alongside meat, usually beef. In Texas and the Southwest, cowboys took this spicy dish and made it their own, including whatever was at hand. This hodge-podge eventually became the stew we now think of as chili, usually including ground beef, black or pinto beans, and a collection of spices. Beans are associated with chili via San Antonio, where tradition has it the beans were used as an inexpensive filler to pad the meat dish out. Many varieties of chili exist, and regions in the United States have developed their own specialized versions.

In this free video series, Matt Senatore will lead you through making a tasty pot of Midwestern chili. Midwestern Chili, or Cincinnati Chili, was developed in, you guessed it, Cincinnati, where chili was served over macaroni and covered in cheese by Greek immigrants. The “chili mac” has become a staple of American diners, in which the dish comes smothered with cheddar cheese (3-way chili) and onions (4-way chili). Cincinnati Chili tends to be thinner than Texas Chili and has become popular on a variety of foods, especially hot dogs sold at the ballpark or carnival.