Description
This Cincinnati Chili recipe is a rich, hearty meat sauce characterized by its unique blend of spices including cinnamon, allspice, and unsweetened chocolate, simmered slowly to develop deep flavors. Served traditionally over spaghetti and topped with cheddar cheese, onions, kidney beans, and oyster crackers, it offers a comforting and distinctive twist on classic chili.
Ingredients
Scale
Main Ingredients
- 2 pounds 90/10 ground beef
- 2 cups water or chicken stock, plus more if needed
- 2 medium yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder, plus more to taste
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 ½ teaspoons sea salt
- Freshly cracked black pepper, to taste
- 2 tablespoons unfiltered apple cider vinegar
- 1 ounce unsweetened chocolate (optional)
For Serving (optional)
- 16 ounces spaghetti, cooked
- 4 cups shredded cheddar cheese
- 1 cup chopped yellow onion
- 1 cup dark red kidney beans, drained and rinsed
- 1 cup oyster crackers
Instructions
- Cook the Ground Beef: Place the ground beef in a large pot or Dutch oven and add 2 cups of water. Bring to a boil over high heat, then reduce the heat to medium-high. Break the meat into small pieces and cook until fully cooked through, about 15 minutes.
- Add Aromatics and Seasonings: Stir in the finely chopped onions, minced garlic, crushed tomatoes, tomato paste, Worcestershire sauce, chili powder, dried oregano, ground cinnamon, allspice, ground cloves, sea salt, and freshly cracked black pepper. Return the mixture to a boil.
- Simmer the Chili: Reduce the heat to a simmer and cook the chili uncovered for 2 to 3 hours, stirring occasionally. Add more water or chicken stock as necessary to reach your preferred chili thickness.
- Finish the Chili: Stir in the apple cider vinegar and the unsweetened chocolate, if using, to deepen the flavor. Adjust seasoning with additional chili powder, salt, or pepper to taste.
- Serve: Divide cooked spaghetti between serving bowls. Ladle the Cincinnati chili over the spaghetti and top with shredded cheddar cheese, chopped yellow onion, kidney beans, and oyster crackers if desired.
Notes
- Simmering the chili for 2 to 3 hours allows the flavors to meld and the meat to become tender.
- The unsweetened chocolate is optional but adds a subtle richness and depth to the chili.
- Adjust chili powder and spices according to your spice preference.
- Traditional Cincinnati chili is served over spaghetti and topped with cheese, onions, beans, and oyster crackers.
- Use lean ground beef (90/10) to reduce excess fat and greasiness.
- Can be made with chicken stock instead of water for added flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe including toppings)
- Calories: 470 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: Thirty-five g
- Cholesterol: 75 mg
