Zesty Cincinnati Chili
Savor the bold and unique flavors of Zesty Cincinnati Chili, a Midwestern classic with a twist! This hearty dish layers a rich, spiced meat sauce featuring a blend of unexpected yet delightful ingredients like cocoa powder, cinnamon, and allspice over a bed of tender spaghetti. Slow-simmered with crushed tomatoes, beef broth, and a touch of apple cider vinegar, the chili develops a deep, complex flavor that’s sure to impress. Topped with sharp shredded cheddar cheese, diced onions, and optional kidney beans, it’s a satisfying comfort food perfect for a family dinner or game day gathering. Serve alongside crispy oyster crackers for the ultimate finishing touch. Ready in just 90 minutes, this deliciously zesty recipe brings the iconic Cincinnati-style chili experience to your home kitchen!
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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
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.5 teaspoons ground cayenne pepper
- 1 teaspoons ground cumin
- 4 cups beef broth
- 14 ounces crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 pound spaghetti, cooked
- 2 cups shredded cheddar cheese
- 1 medium white onions, finely diced (for garnish)
- 14 ounces kidney beans, drained and rinsed
- 1 cup oyster crackers (optional topping)
Instructions
In a large Dutch oven or stockpot, add the ground beef and cook over medium heat, breaking it apart with a wooden spoon until fully browned. Drain excess grease if necessary.
Add the diced onion and minced garlic to the pot with the beef. Sauté until the onion is softened and translucent, about 5 minutes.
Stir in the tomato paste, cocoa powder, chili powder, cinnamon, allspice, cayenne pepper, and cumin. Cook for 1-2 minutes to bloom the spices and tomato paste.
Pour in the beef broth and stir well to deglaze the bottom of the pot. Add the crushed tomatoes, apple cider vinegar, Worcestershire sauce, brown sugar, and salt. Stir to combine.
Bring the chili to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 60-75 minutes, stirring occasionally, until the chili has thickened.
Taste the chili and adjust seasoning as needed. If it’s too thick, add a splash of beef broth to reach your desired consistency.
For serving, place a portion of cooked spaghetti on a plate or bowl. Ladle the chili over the spaghetti.
Top with shredded cheddar cheese, diced onions, and kidney beans (if desired). Serve with oyster crackers on the side.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1180 mg | 25% | |
*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.
