Cincinnati Chili Ii
Discover the rich, complex flavors of Cincinnati Chili II, a unique twist on classic chili that’s perfect for hearty, comforting meals. This iconic Midwestern dish combines tender ground beef simmered with fragrant spices like cinnamon, allspice, cloves, and cumin, along with a touch of cocoa for subtle depth. Simmered to perfection, the chili is traditionally served over al dente spaghetti and topped with sharp shredded cheddar cheese, savory kidney beans, and crisp diced onions, creating a medley of textures and flavors in every bite. With just 20 minutes of prep time and an easy stovetop simmer, this recipe is perfect for family dinners or game-day gatherings. Don’t forget to finish the dish with a side of oyster crackers for an authentic Cincinnati chili experience!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 4 cups water
- 1 medium onion, finely chopped
- 6 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsweetened cocoa powder
- 1.5 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 pound spaghetti, cooked and drained
- 2 cups shredded cheddar cheese
- 1.5 cups kidney beans, drained and rinsed
- 1 medium onion, finely diced (for topping)
- 1 cup oyster crackers (optional)
Instructions
In a large pot over medium heat, add the ground beef and water. Break up the beef into fine pieces with a wooden spoon. Bring to a simmer and continue cooking until the meat is fully browned, approximately 8-10 minutes.
Add the chopped onion to the pot and cook for an additional 5 minutes until softened.
Stir in the tomato paste, apple cider vinegar, and Worcestershire sauce. Mix well to combine.
Add the unsweetened cocoa powder, chili powder, ground cinnamon, ground allspice, ground cloves, cumin, cayenne pepper, sugar, minced garlic, bay leaf, and salt. Stir thoroughly to ensure the spices are evenly distributed.
Reduce the heat to low and let the chili simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking. Add a splash of water if the chili becomes too thick.
While the chili is simmering, cook the spaghetti according to package instructions, drain, and set aside.
Once the chili is done, remove the bay leaf and adjust salt and spice levels to taste.
To serve Cincinnati-style, place a bed of spaghetti on the plate and ladle the chili over the top. Garnish with shredded cheddar cheese, kidney beans, and diced onions as desired.
Serve with a side of oyster crackers, if desired, and enjoy!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 825 mg | 18% | |
*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.
