Cincinnati Chili I
Experience the bold and unique flavors of the Midwest with this authentic Cincinnati Chili I recipe, a comforting classic that's perfect for family dinners or game-day gatherings. Unlike traditional chili, this regional favorite is spiced with unexpected ingredients like cinnamon, cocoa powder, and allspice, creating a savory-sweet depth that sets it apart. The finely crumbled ground beef is simmered to perfection in a rich tomato-based sauce, enhanced by hints of vinegar and Worcestershire for balanced tanginess. Served over a bed of spaghetti and topped with shredded cheddar cheese, diced onions, and kidney beans, this chili offers a signature "five-way" experience. Whether you’re a long-time fan of Cincinnati-style chili or looking to try something new, this recipe is a flavorful must-try. Perfectly portioned for six servings, it’s an effortless way to bring an iconic dish to your table!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 4 cups beef broth
- 2 cups tomato sauce
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 1 whole bay leaf
- 1 teaspoon salt
- 1 cup water
- 1 pound spaghetti, cooked
- 2 cups shredded cheddar cheese (optional)
- 1 cup diced onion (optional, as topping)
- 1 cup kidney beans, drained and rinsed (optional)
- 1 cup crackers (optional)
Instructions
In a large pot or Dutch oven over medium heat, add the ground beef and 1 cup of water. Using a wooden spoon, crumble the beef as it cooks, breaking it down into very fine pieces. This is important to achieve the smooth texture Cincinnati Chili is known for. Once cooked through, drain off any excess fat.
Return the pot to the stove and add the finely diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the tomato paste and cook for 2 minutes to remove the raw tomato flavor.
Add the beef broth, tomato sauce, white vinegar, Worcestershire sauce, sugar, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, bay leaf, and salt. Stir well to combine.
Lower the heat to a simmer and cook uncovered for 90 minutes, stirring occasionally to ensure the mixture doesn’t stick to the bottom. If the chili gets too thick, add water 1/4 cup at a time to reach your desired consistency.
Once the chili is done cooking, remove the bay leaf and adjust seasoning with additional salt if necessary.
To serve Cincinnati-style, place cooked spaghetti on a plate, ladle the chili on top, and garnish with shredded cheddar cheese, diced onions, and kidney beans (if desired). Serve with crackers on the side.
Enjoy your authentic Cincinnati Chili I!
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
