Empress Cincinnati Chili
Experience a true Midwestern culinary treasure with Empress Cincinnati Chili, a rich and aromatic dish inspired by the iconic chili parlor tradition. This recipe sets itself apart with its unique blend of warm spices like cinnamon, allspice, and cloves, combined with a hint of unsweetened cocoa powder for a subtle depth of flavor. Slow-simmered to perfection, the flavorful chili is served over a bed of tender spaghetti, then layered with shredded cheddar cheese, diced onion, and kidney beans for the classic "5-way" presentation. Easy to customize and perfect for feeding a crowd, this hearty dish is a comforting blend of sweet and savory, perfect for a family meal or game day gathering. Serve it alongside oyster crackers for an authentic Cincinnati experience!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion
- 3 medium garlic cloves
- 4 cups water
- 6 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cloves
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large bay leaf
- 1 pound dry spaghetti
- 2 cups shredded cheddar cheese
- 1 cup diced yellow onion
- 1 cup cooked kidney beans
- 1 cup oyster crackers (optional)
Instructions
In a large Dutch oven or soup pot, add the ground beef and 4 cups of water. Bring to a boil over medium heat and use a wooden spoon to break the beef into small pieces. Cook for about 5 minutes until the beef is crumbled but not fully cooked.
Finely dice the yellow onion and mince the garlic cloves. Add them to the pot with the beef and simmer for 3-4 minutes until the onions start to soften.
Stir in the tomato paste, apple cider vinegar, and unsweetened cocoa powder. Mix well to combine.
Add the chili powder, cinnamon, allspice, cloves, cumin, cayenne pepper, salt, and black pepper. Stir until the spices are thoroughly incorporated.
Add the bay leaf and reduce the heat to low. Cover and simmer the chili for 90 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
While the chili cooks, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.
After 90 minutes, taste the chili and adjust the seasoning if necessary by adding salt or spices as preferred.
To serve, place a heaping portion of cooked spaghetti on a plate or in a bowl. Ladle the chili over the spaghetti.
Top with shredded cheddar cheese, diced onion, and cooked kidney beans in layers, following the classic '5-way' Cincinnati chili tradition.
Serve immediately with oyster crackers on the side, if desired.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 918 mg | 20% | |
*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.
