AmericanMain

Cincinnati Chili

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 4 cups water (or half water, half beef broth); 6 oz tomato paste; 2 lbs ground beef (80/20); 1/2 cup onion, finely diced; 3 tbsp chili powder; 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tbsp light brown sugar; 2 tsp salt; 1 tsp ground cumin; 1 tsp cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1 oz dark chocolate or unsweetened cocoa powder; 1 bay leaf; Spaghetti noodles, cooked (for serving); Beans (for topping); Onion, diced (for topping); Cheddar cheese, shredded (for topping); Oyster crackers (for topping)

Aromatic spices and Worcestershire create a deeply savory, slightly sweet chili that's thinner than traditional versions but packed with bold flavor. Simmered low and slow with tomato paste and hints of vinegar, it's meant to top spaghetti or chili dogs Cincinnati-style. Perfect for cozy weeknight dinners or feeding a crowd without fuss.

Prep

15 minutes

Cook

2 hours

Total

2 hours 15 minutes

Serves

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Ingredients

Units

Instructions

1
In a large Dutch oven, combine the water and tomato paste. Whisk together to combine.
2
Crumble the ground beef with your fingers and add to the liquid in the pot.
3
Add all remaining ingredients to the pot and stir to combine.
4
Bring the pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours, stirring occasionally. Skim grease from the top as needed.
5
Remove the chili from the heat and allow it to cool to room temperature. Cover and store the chili in the refrigerator overnight.
6
After the chili has cooled overnight, use a spoon to break up the grease on the top of the chili and remove it completely.
7
Bring the chili back to a low simmer over medium heat.
8
Serve the chili warm over spaghetti noodles or over a hot dog with desired toppings.

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Cincinnati Chili

Prep

15 minutes

Cook

2 hours

Total

2 hours 15 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a large Dutch oven, combine the water and tomato paste. Whisk together to combine.
2
Crumble the ground beef with your fingers and add to the liquid in the pot.
3
Add all remaining ingredients to the pot and stir to combine.
4
Bring the pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours, stirring occasionally. Skim grease from the top as needed.
5
Remove the chili from the heat and allow it to cool to room temperature. Cover and store the chili in the refrigerator overnight.
6
After the chili has cooled overnight, use a spoon to break up the grease on the top of the chili and remove it completely.
7
Bring the chili back to a low simmer over medium heat.
8
Serve the chili warm over spaghetti noodles or over a hot dog with desired toppings.

Reviews

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