Simple Cincinnati-Style Chili with Kidney Beans

This streamlined version of Cincinnati chili skips the cocoa and cinnamon for a more traditional chili flavor profile that’ll appeal to folks who want something familiar. You’ll brown ground beef with onions, then let everything simmer for 40 minutes until thick and rich.

Kidney beans bring heft and protein, while a touch of sugar balances the acidity of the tomato sauce. Oregano adds a subtle Mediterranean whisper that sets it apart from basic chili.

Serves 8 generous bowls, making it ideal for feeding a crowd or stocking your freezer with ready-to-reheat comfort food for those nights when cooking feels impossible.

Pro Tips

• Start with 2 tablespoons chili powder and taste after simmering, then add more if you want extra heat (easier to add than subtract)
• Use coarse ground beef instead of fine for better texture and meaty bites throughout
• Let it simmer the full 40 minutes so the flavors meld and the sauce thickens properly
• Serve over spaghetti Cincinnati-style, or keep it classic with cornbread and shredded cheddar on top