Beer-braised Cincinnati Chili

The Back Story



1 pound cooked whole wheat spaghetti

⅔ pound ground bison

2 tablespoons all purpose flour

1 yellow onion, small diced

1 green bell pepper, small diced

1 charred jalapeno, small diced

4 cloves garlic, minced

1 herb bundle

½ tablespoon chili powder

1 teaspoon smoked paprika

½ tablespoon ground cumin

1 tablespoon ground cumin

⅛ teaspoon cinnamon

1 nice pinch allspice

⅓ cup semi-sweet chocolate chips

⅓ cup tomato paste

2 teaspoons dried oregano

3 cups beef stock

⅓ bottle summer shandy beer

1 can kidney beans, drained

1 small diced tomato (for topping)

¾ sharp cheddar cheese, grated

1 can diced tomatoes

savory greek yogurt topping

½ cup greek yogurt

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 teaspoon minced parsley




1.    in large dutch oven, add oil, onion, bell pepper, garlic, jalapeno, flour, and dry spices, stirring until onions caramelize

2.   add bison, stirring until browned

3.   when bison browns, add  beer and stock, tomato paste, herb bundle, chocolate chips, beans,  diced can tomatoes and allow to simmer for 45 minutes

4.   after simmer, and before serving, add cheese and fresh diced tomato

5.   top with savory greek yogurt topping before serving

greek yogurt topping

1.    whisk all ingredients together in small bowl until fully combined



Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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