Cincinnati chili recipe
Dive into the heart of comfort food with my cherished Cincinnati Chili recipe! This isn't just chili; it's a flavor journey steeped in family tradition, boasting a unique blend of spices like cinnamon, cocoa, and allspice. Simmered to perfection, it's incredibly versatile – serve it classic 'ways' over spaghetti or as Coney dogs. Get ready for a warm, hearty, and unforgettable meal that's surprisingly simple to make. Perfect for chilly evenings and guaranteed to become a family favorite!
Equipment
- 1 Large Stock Pot or Dutch Oven For simmering chili and even heat distribution.
- 1 Large Skillet For browning beef and sautéing aromatics.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 1 Chef's Knife For chopping onions and garlic.
- 1 Cutting Board For safe vegetable prep.
- 1 Ladle For serving chili neatly.
Ingredients
Cincinnati Chili
- 2 pounds ground beef 80/20 blend
- 2 large yellow onions finely chopped
- 4 cloves garlic minced
- 28 ounce canned crushed tomatoes
- 2 15 ounce cans tomato sauce
- 6 cups beef broth
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper or more to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 1 pound spaghetti
Instructions
- In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onions and minced garlic to the skillet with the browned beef. Cook until the onions are softened and translucent, about 5-7 minutes.
- Transfer the beef and onion mixture to a large stock pot or Dutch oven. Stir in the crushed tomatoes, tomato sauce, beef broth, cocoa powder, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, apple cider vinegar, Worcestershire sauce, bay leaves, salt, and pepper.
- Bring the chili to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or even longer for deeper flavor. Remove the bay leaves before serving.
- About 30 minutes before serving, cook spaghetti according to package directions until al dente. Drain and set aside.
- After simmering, taste the chili and adjust seasoning with salt, pepper, or cayenne pepper as needed. Serve hot over spaghetti, and top with your favorite toppings.
Notes
For a richer flavor, simmer the chili for as long as possible – 3 hours or more is ideal. Cincinnati chili is even better the next day, as the flavors meld and deepen overnight in the refrigerator. Don't skip the unique spice blend, especially cinnamon, allspice, and cloves, as they are essential for the signature Cincinnati chili taste. Customize the heat by adjusting the amount of cayenne pepper. For a vegan version, substitute ground beef with lentils or plant-based ground beef and use vegetable broth. Serve 'ways' – from 2-way (chili and spaghetti) to 5-way (chili, spaghetti, cheese, onions, and beans) for a truly authentic experience.