Recipe Roundup // Covington Style Chili

I love Ohio and Kentucky in the Fall, I love cooking during this season most of all. One of the newest recipes that I have created while living in this hauntingly gorgeous cobblestone lined city of Covington, Kentucky, is Covington Style Chili. I grew up eating chili, walking to the Skyline in Clifton was and still is a ritual, New York style chili was also always on the menu growing up, now I’m searching for the best chili spots on all of our travels, which has been a new tradition. So when picking out which of my recipes I would put in my first cookbook, I knew that a chili recipe was definitively going to be apart of the book, but which recipe( I have a couple chili recipes). The Covington style chili recipe has a bit of a kick, I added jalapenos, about a 1/2 cup of chili powder, cayenne pepper, sprinkled through out while stirring, and lots of diced tomatoes, onions, green peppers,and even more spices. Get ready to kick off relaxing or football watching Sundays – with this soon to be family favorite recipe. Why is this chili named Covington Style Chili? I added a bit more spice than the traditional chili that you normally find in the Cincinnati, Ohio region, and like Covington, this chili has a bit of a New Orleans flavor.

Covington Style Chili recipe


80% Lean Ground Beef 21/2 pounds

2 green peppers

2 jalapenos

3 onions

2 28 oz cans of diced tomatoes

4 white mushrooms – finely diced

2 15 oz cans of organic chili beans

1 1/2 24 oz jars of Chunky Green Pepper & Mushroom Pasta Sauce

2 teaspoons of cayenne pepper

A heaping mound of sea salt and ground pepper

1/2 cup of chili powder

tablespoon of cumin

two tablespoons of Italian seasoning

Tony Chachere’s Creole seasoning – to ones taste

olive oil – to coat the pan when browning the ground beef

3/4 cup of unbleached flour

16 oz bag of mexican style cheese

8 oz shaved smoked gouda

sour cream 16 oz

parsley 2 teaspoons


First you will need to prepare your pan to brown the meat, by putting a couple dashes of olive oil to coat the pan, once the oil is heated brown the ground beef and add salt, pepper, chili powder, and Italian seasoning, set the heat to high/medium stirring constantly until the meat is browned. You will want to sprinkle these spices throughout the browning process. Once the meat is browned, set aside and drain the meat, and then place the browned drained meat in a separate large pot with a lid on medium heat.

Once the meat is in the large pot you can add the rest of the ingredients into the pot with the meat, stirring while adding the diced tomatoes, diced onions, diced green peppers, diced jalapenos, pasta sauce, mushrooms, chili beans. While stirring the chili add the same amount of seasoning to the chili as you did when you were browning the meat earlier. So you will basically repeat the seasoning process while stirring the ingredients by adding even more sea salt, chili powder, Creole seasoning, ground pepper, cayenne pepper, Italian seasoning.

When stirring all of the ingredients of the chili together, make sure to keep the heat on low, stirring occasionally for 50 minutes, add dashes of flour throughout the cooking time to add thickness to the chili.

Top with shredded cheese and shaved smoked gouda and parsley.

***For a vegetarian take on Covington style Chili, sans the meat and add rotini pasta for a hearty taste.

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