Cinncinati Chili
Experience the bold and unique flavors of Cincinnati Chili, a regional classic that combines hearty ground beef with warm spices like cinnamon, allspice, and cloves for an unforgettable twist on traditional chili. Simmered to perfection with a touch of cocoa powder and tangy Worcestershire sauce, this savory dish is served over a bed of tender spaghetti and topped with sharp cheddar cheese, chopped onions, and optional red kidney beans. Perfect for family dinners or game-day gatherings, this one-pot wonder is as versatile as it is comforting. Don't forget to pair with oyster crackers for the authentic Cincinnati experience!
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Recipe Information
Ingredients
- 2 pounds ground beef (80/20)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups water
- 6 ounces tomato paste
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 1 pound uncooked spaghetti
- 2 cups shredded cheddar cheese
- 1 large finely chopped onion (for topping)
- 1.5 cups cooked red kidney beans (optional)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, crumble the ground beef and add the chopped onion. Pour in 4 cups of water and bring to a boil over medium-high heat.
Using a spoon, break the beef into fine crumbles as it cooks. Let it simmer for 5 minutes, then skim off any foam or fat that rises to the top.
Stir in the minced garlic, tomato paste, unsweetened cocoa powder, white vinegar, Worcestershire sauce, and all the spices (chili powder, cinnamon, allspice, cloves, cumin, salt, sugar, black pepper, cayenne pepper) along with the bay leaf.
Reduce the heat to low and let the chili simmer uncovered for 1 to 1.5 hours, stirring occasionally, until the flavors meld together and the consistency thickens slightly.
While the chili is simmering, bring a separate pot of salted water to a boil. Cook the spaghetti according to package instructions, then drain and set aside.
For serving, spoon the chili over cooked spaghetti. Top with shredded cheddar cheese and finely chopped onions. Optionally, you can add cooked kidney beans and serve with oyster crackers on the side.
Nutrition Facts
Calories |
6777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 8596 mg | 374% | |
| Total Carbohydrate | 698.0 g | 254% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 57.8 g | ||
| Protein | 328.7 g | 657% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2250 mg | 173% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 7386 mg | 157% | |
*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.
