5 styles of American Chili (Midwest, Cincinnati, Texas Red, Green Chili & White Chicken Chili)

Mexican burritos are nothing like the ones from Chipotle or Taco Bell. Today, with the almighty Chef Jonathan Zaragoza, we’re diving into 5 popular, authentic regional burritos from Mexico—making them, tasting them, and crowning our favorite. So strap on your burrito bib because we’re going to explore the real story behind the burrito. 🤘🏼 Adam

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STUFF I USE...

My Wok

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Midwestern-style Chili

Yield: 10-12 servings

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Midwestern Chili

Ingredients

Midwestern Chili

• 2 pounds ground beef (80/20)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 Tbsp Butter
• 1/4 cup All-purpose flour
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cans (14.5 oz each) diced tomatoes, drained
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 4 cups beef broth, chilled
• 3 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp black pepper (adjust to taste)
• 1 Tbsp Brown Sugar
• Kosher Salt, to taste

Toppings

• Shredded cheddar cheese
• Chopped green onions
• Sour cream
• Oyster crackers or saltines

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add the ground beef, season with salt and cook until browned, breaking it into small crumbles with a wooden spoon. Remove excess grease if needed.
2. Add the butter, diced onion, garlic, and bell peppers to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne pepper, brown sugar, salt, and black pepper. Toast the spices for 1 minute to enhance their flavor.
4. Add the diced tomatoes and tomato paste cooking for 2 more minutes. Add the flour and stir to coat the vegetables and beef mixture. Add the beef stock and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Add the beans then cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally.
6. Uncover the pot during the last 15 minutes of cooking and allow the chili to reduce slightly Taste the chili and adjust seasoning as needed.
7. Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, or oyster crackers.

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Cincinnati-style Chili

Yield: 10-12 servings

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Cincinnati Chili (Skyline Copycat)

Ingredients

Chili Base

• 5 cups Water
• 2 pounds Ground Beef (80/20)
• 1 Yellow Onion, diced
• 3 Garlic Cloves, minced
• 2 8-oz cans tomato sauce
• 1 Tbsp tomato paste
• 1 tsp apple cider vinegar
• 2 tsp Worcestershire sauce
• 1 large bay leaf

Seasonings

• 3 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Black Pepper
• ½ tsp cayenne pepper
• ½ tsp ground cloves
• 1/3 tsp ground nutmeg
• 1 Tbsp ground cinnamon, divided
• 1/4 cup unsweetened chocolate, chopped
• Kosher Salt, to taste

Other Ingredients and Toppings

• Cooked spaghetti (as needed)
• Freshly grated mild cheddar cheese (as needed)
• Chopped onions (as needed)
• Red kidney beans (as needed)
• Oyster crackers (as needed)
• Hot sauce (optional)

Instructions

1. Heat 5 cups of water in a large pot or Dutch oven over medium heat until it begins to boil. Crumble the ground chuck into the boiling water and stir vigorously to break it into small, smooth pieces. Bring the mixture to a boil and skim off any protein or foam from the surface. Reduce the heat to a low simmer.
2. Add the tomato sauce, tomato paste, chopped onions, crushed garlic, Worcestershire sauce, apple cider vinegar, bay leaf, all seasonings and half of the cinnamon. Stir the unsweetened chocolate directly into the pot. Stir well to combine.
3. Season with salt and pepper to taste. Adjust cayenne for heat if desired. Cover and let the chili simmer on low heat for 1 hour, stirring occasionally to prevent sticking.
4. After 1 hour, stir in the remaining ground cinnamon. Simmer uncovered for an additional 15-20 minutes to allow the flavors to meld. Remove the bay leaf before serving.
5. While the chili finishes, boil water in a separate pot and cook spaghetti according to package instructions. Drain and set aside.
6. Assemble the chili: Serve it in one of five traditional ways:
7. One-Way: Chili only.
8. Two-Way: Spaghetti topped with chili.
9. Three-Way: Spaghetti, chili, and grated cheese.
10. Four-Way: Add chopped onions or red kidney beans.
11. Five-Way: Add both chopped onions and kidney beans, topped with grated cheese and oyster crackers. Optionally, add hot sauce for an extra kick.

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Green Chili 

Yield: 10-12 servings

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Green Chili

Ingredients

• 1 pound Pork Shoulder, diced
• 1/2 white onion, diced
• 5 Garlic cloves, minced
• 1 Tbsp Lard
• 5 cups chicken stock, plus more to adjust consistency
• ½ cup all-purpose flour
• 4 Tomatoes, roasted and diced
• 4 pounds Green chilies, roasted, peeled, seeded, and minced
• Black Pepper, to taste
• Kosher Salt, to taste
• • • 1 pound waxy potatoes (Yukon Gold or red potatoes), diced and rinsed

Instructions

1. In a food processor, pulse the roasted and prepared green chilis and tomatoes a few times until coarsely mixed. Set aside.
2. Heat oil in a large heavy pot over medium heat. Add the diced pork the season with salt, browning for 5 minutes.
3. Stir in the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and sauté briefly, being careful not to burn it.
4. Sprinkle the flour over the pork, onion, and garlic mixture. Stir well to evenly coat the ingredients. Toast the flour for 2 minutes, stirring constantly.
5. Gradually add the chicken stock while stirring vigorously to prevent lumps. Increase heat to medium-high to bring the base to a gentle bubble.
6. Once bubbling, stir in the chili and tomato mixture followed by the diced potatoes. Mix well to combine.
7. Bring the chili back to a simmer, then reduce heat to low. Cover the pot and simmer for 1 hour on the stovetop, stirring occasionally to prevent sticking.
8. Check the potatoes for doneness and adjust salt and pepper to taste. If a thinner consistency is desired, add more water or stock.
9. • 9. Serve hot with warm tortillas.

Salsa de Suero y Jalapeño is a chunky Salsa common in Northern Mexico.

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Texas Red Chili

P.S. This is the Machaca that we used in the video. You can order it online.

Yield: 10-12 servings

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Texas Red Chili

Ingredients

• 3 1/2 pounds beef chuck, cut into 3/4-inch cubes
• 4 dried ancho chilies
• 2 dried arbol chilies
• 12 dried guajillo chilies
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 Tbsp black pepper
• 1 Tbsp Cumin
• ½ tsp Dried Oregano
• 1 Tbsp chicken bouillon powder
• ¼ cup Lard (manteca), plus more for browning beef
• ½ cup all-purpose flour
• 4 cups beef stock, divided in half
• 3 cloves garlic, charred
• 1 tbsp sugar
• • • Kosher Salt, to taste

Instructions

1. Toast the chilies in a dry skillet over medium heat until fragrant, flipping occasionally. Remove from heat, stem, and deseed the chilies. Soak them in boiling water for 15 minutes until softened. In the same skillet, char the garlic until blackened on all sides. Set aside.
2. Heat ¼ cup lard in a skillet over medium heat. Whisk in flour to form a roux, stirring constantly until the mixture turns golden brown.
3. Add garlic powder, onion powder, black pepper, MSG, cumin, oregano, and chicken bouillon powder to the roux. Toast the spices in the roux for 1-2 minutes until fragrant.
4. Remove the chilies from the water and drain reserving 2 cups of the chili soaking liquid. With a splash of the soaking liquid, blend the softened chilies, roux with toasted spices, charred garlic cloves, salt, and half of the beef stock until smooth. This is your chili sauce.
5. Heat a large heavy pot over medium-high heat. Add a small amount of lard and brown the beef cubes in batches for 6-8 minutes. Do not overcrowd the pot.
6. Reduce heat to medium and return all browned beef to the pot. Add the chili sauce and remaining half of the beef stock. Stir well.
7. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed. Continue simmering for an additional hour, or longer if desired, to deepen the flavors.
9. Serve as is with a side of cornbread.

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White Chicken Chili

Yield: 10-12 servings

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White Chicken Chili

Ingredients

White Chicken Chili

• 2 Tbsp olive oil
• 1 pound boneless, skinless chicken breasts and/or thighs, cut into 1/2 inch pieces
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 Tbsp AP Flour
• 2 cans (4 oz each) diced green chilies
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp oregano
• ¼ tsp cayenne pepper (optional)
• ½ tsp black pepper (adjust to taste)
• ½ cup cream cheese
• ¼ cup sour cream
• ½ cup heavy cream
• Juice of 1 lime
• Kosher Salt, to taste

Toppings

• Shredded Monterey Jack or cheddar cheese
• Chopped fresh cilantro
• Diced avocado
• Tortilla chips
• Sour cream

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season lightly with salt and pepper. Cook for 5-6 minutes per side until browned.
2. In the same pot, add the diced onion and cook until softened, about 3 minutes. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the green chilies, cumin, chili powder, paprika, oregano, and cayenne (if using). Toast the spices for 1 minute to enhance their flavor.
4. Gradually pour in the chicken broth stirring until well incorporated. Add the cannellini beans and great northern beans. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
5. After 30 minutes, stir in the cream cheese, sour cream, heavy cream, and lime juice. Simmer for an additional 5-10 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed. For a thicker chili, mash some of the beans against the side of the pot with a spoon.
7. Serve hot with your choice of toppings, such as shredded cheese, cilantro, avocado, tortilla chips, or extra sour cream.

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