Cincinnati Chili
Cincinnati Chili is a warmly spiced ground beef sauce served over spaghetti with shredded cheddar, onions, and beans. Make it two-way, three-way, four-way, or five-way!
Servings: 6 servings
Equipment
- dutch oven or other heavy pot
Ingredients
- 1 pound ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 tablespoon unsweetened cocoa powder
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- salt and black pepper to taste
- cooked spaghetti optional, for serving
- shredded cheddar cheese optional, for serving
- chopped onion optional, for serving
- cooked kidney beans optional, for serving
- oyster crackers optional, for serving
Instructions
- In a large Dutch oven or heavy pot over medium heat, brown the ground beef, breaking it into very small crumbles. Add the onion and cook until softened, then add the garlic and cook for about 30 seconds.1 pound ground beef, 1 medium onion, 2 cloves garlic
- Stir in the chili powder, cinnamon, cumin, allspice, cloves, and cocoa powder. Cook, stirring, for about 1 minute.2 tablespoons chili powder, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, 1 tablespoon unsweetened cocoa powder
- Add the diced tomatoes, beef broth, tomato paste, apple cider vinegar, and Worcestershire sauce. Season with salt and black pepper.1 can diced tomatoes, 2 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, salt and black pepper
- Bring to a gentle simmer, cover, and cook over low heat for about 1 hour, stirring occasionally.
- Taste and adjust the seasonings. For a thicker chili, simmer uncovered briefly. Add a little broth if it becomes too thick.
- Serve over hot cooked spaghetti and top with shredded cheddar cheese, chopped onion, kidney beans, or oyster crackers as desired.cooked spaghetti, shredded cheddar cheese, chopped onion, cooked kidney beans, oyster crackers
Notes
🥡 STORAGE: Refrigerate cooled chili in an airtight container for 3 to 4 days. Store pasta and toppings separately.
♨️ REHEATING: Reheat chili on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F. Add a splash of broth if needed.
❄️ FREEZING: Freeze cooled chili without spaghetti or toppings in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
💡 TIPS: Break the beef into fine crumbles, use unsweetened cocoa powder, and simmer gently. Shred cheddar finely for the classic topping.
🍳 ALTERNATE METHODS:
Slow cooker: Brown the beef with onion and garlic first. Transfer to a slow cooker with the remaining chili ingredients and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. Stir and adjust consistency before serving.
♻️ LEFTOVERS: Use leftover chili on hot dogs, baked potatoes, or fries, or spoon it over fresh pasta.
📝 NOTES: Two-way is spaghetti and chili; three-way adds cheddar; four-way adds onion or beans; five-way includes cheddar, onion, and beans.
Nutrition
Calories: 237kcal | Carbohydrates: 9g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Potassium: 560mg | Fiber: 3g | Sugar: 4g | Vitamin A: 961IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 3mg
