Description

Cincinnati Chili is a unique regional chili characterized by a rich, spiced meat sauce often served over spaghetti and topped with a variety of ingredients like cheese, beans, and onions.

Ingredients

Units Scale

2 lbs ground beef
4 cups water
1 (6 oz) can tomato paste
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa powder
1 bay leaf
1/4 tsp cayenne pepper (optional)
1 tsp sugar
1 lb spaghetti, cooked
2 cups shredded cheddar cheese
1 can kidney beans, rinsed and warmed
1 small onion, chopped
Oyster crackers for serving (optional)

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Instructions

In a large pot, combine ground beef and water. Bring to a simmer and break up the beef until finely ground, then simmer for 30 minutes.
Add tomato paste, onion, garlic, and all spices including cinnamon, allspice, cloves, cumin, salt, pepper, cayenne, and cocoa powder.
Stir in vinegar, Worcestershire sauce, bay leaf, and sugar.
Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until thickened. Remove bay leaf.
Cook spaghetti according to package instructions and drain.
Serve chili over spaghetti (this is called 2-way). Add cheese for 3-way, add onions for 4-way, and beans for 5-way. Serve with oyster crackers if desired.

Notes

This chili is traditionally served over spaghetti, not eaten on its own.
Can be stored in the fridge for up to 3 days and also freezes well.
The meat is boiled, not browned, which gives the chili its signature texture.

Nutrition

Serving Size: 1 plate (1/6 of recipe)
Calories: 620
Sugar: 6g
Sodium: 780mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 6g
Protein: 36g
Cholesterol: 95mg