Entree: United States – Appalachian United States (West Virginia) – West Virginia Chili

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (907 g) ground beef
- 1 large yellow onion, chopped (about 10 oz / 285 g)
- 1 green bell pepper, seeded and diced (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 (28 oz / 796 g) can crushed tomatoes
- 1 (8 oz / 227 g) can tomato sauce
- 2 cups (480 ml) beef broth
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 3 tbsp (45 ml) chili powder
- 1 tbsp (15 ml) smoked paprika
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) garlic powder
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) packed brown sugar (or 1 tbsp / 15 ml molasses)
- 1/2 tsp (2.5 ml) cayenne pepper, optional for heat
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 2 tbsp (16 g) masa harina (corn flour) mixed with 3 tbsp (45 ml) water (or use cornstarch slurry)
- 1 cup (112 g) shredded sharp cheddar (for serving, optional)
- 1/2 cup (120 g) sour cream (for serving, optional)
- 1/4 cup (25 g) chopped green onions (for serving, optional)
- Saltine crackers or warm cornbread, for serving (optional)

Instructions

Short Description:
A hearty, stick-to-your-ribs chili from West Virginia featuring ground beef, beans, and a mildly sweet-smoky spice blend that reflects Appalachian tastes. Thick, tomato-forward, and served hot with classic garnishes.

Regional Notes:
This West Virginia version includes both ground beef and multiple bean types (common in Appalachian chili), uses a mild smoky spice profile plus a touch of brown sugar or molasses for Appalachian sweetness, and finishes with a splash of vinegar and Worcestershire for balanced tang—distinct from beanless Texas-style chilies or highly spicy Southwestern versions.

1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain off and discard excess fat, leaving about 1 tbsp in the pot for flavor.
3. Add the chopped onion and diced green bell pepper to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Sprinkle in the chili powder, smoked paprika, ground cumin, dried oregano, and garlic powder. Cook, stirring constantly, 1–2 minutes to bloom the spices.
5. Stir in the crushed tomatoes, tomato sauce, and beef broth. Add the Worcestershire sauce, brown sugar (or molasses), apple cider vinegar, cayenne (if using), salt, and black pepper. Bring to a gentle simmer.
6. Add the drained pinto and kidney beans to the pot. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes to meld flavors, stirring occasionally.
7. Stir the masa harina slurry (masa mixed with water) to recombine and whisk it into the chili to thicken. Simmer uncovered for another 5–10 minutes until the chili reaches your desired thickness. Taste and adjust salt, sugar, vinegar, or cayenne as needed.
8. Remove from heat and let rest 5 minutes. Ladle the chili into bowls and serve topped with shredded cheddar, a dollop of sour cream, and chopped green onions. Offer saltine crackers or warm cornbread on the side for a traditional Appalachian accompaniment.