The Best Quick Cincinnati Chili
Experience the bold, unique flavors of "The Best Quick Cincinnati Chili," a beloved Midwest classic reimagined for busy weeknights. This recipe combines tender ground beef, aromatic spices like cinnamon and allspice, and an unexpected touch of unsweetened cocoa powder to create a rich, savory sauce that simmers to perfection in just 40 minutes. Served over a bed of spaghetti instead of the traditional bowl, it’s a comforting dish that strikes the perfect balance of sweet, smoky, and spicy. Top it off with melty cheddar cheese, diced onions, and crunchy oyster crackers for an authentic Cincinnati-style finish. Perfect for a quick dinner or game-day gathering, this recipe is a family-friendly crowd-pleaser that’s as simple as it is unforgettable.
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium yellow onion, finely chopped
- 2 cloves minced garlic
- 15 ounces tomato sauce
- 1 cup beef broth
- 1 cup water
- 1 tablespoon apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 12 ounces spaghetti
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup diced onion (for topping, optional)
- 1 cup oyster crackers (for serving, optional)
Instructions
Heat a large pot over medium heat and add the ground beef. Cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the chopped onion and minced garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until the onion starts to soften.
Stir in the tomato sauce, beef broth, water, and apple cider vinegar.
Add the chili powder, cocoa powder, paprika, cinnamon, cumin, allspice, cayenne pepper, brown sugar, and salt. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes to allow the flavors to meld together, stirring occasionally.
While the chili simmers, cook the spaghetti according to the package instructions. Drain and set aside.
Taste the chili and adjust seasoning as needed. For a smoother consistency, use an immersion blender to blend very lightly, leaving most of the texture intact (optional).
Serve the chili over the cooked spaghetti. Top with shredded cheddar cheese, diced onion, and oyster crackers if desired.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7224 mg | 314% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 30.7 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1053 mg | 81% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2208 mg | 47% | |
*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.
