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Cincinnati Chili Recipe

Cincinnati Chili Recipe

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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85% lean)
  • 2 cups water
  • 1 small yellow onion, finely chopped
  • 6 oz can tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp granulated sugar (optional)
  • 1 tbsp unsweetened cocoa powder (optional)
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 lb spaghetti, cooked
  • 2 cups finely shredded sharp cheddar cheese
  • 1 small white onion, diced
  • 1 can (15 oz) kidney beans, warmed

Method
 

  1. Add the beef and water to a large pot. Bring to a boil, breaking the meat into fine crumbles until no pink remains, about 5 minutes.
  2. Reduce heat to medium. Stir in the onion, tomato paste, chili powder, cinnamon, allspice, cloves, cumin, garlic powder, salt, sugar, cocoa (if using), and bay leaf until evenly combined, about 2 minutes.
  3. Bring to a gentle boil, then lower to a bare simmer. Cook uncovered, stirring every 15 minutes, for about 1 hour 30 minutes, until sauce is thick and fat rises.
  4. Remove the bay leaf. Stir in the vinegar and Worcestershire, simmer 5 more minutes, then taste and adjust salt.
  5. Spoon chili over spaghetti, top generously with cheddar, and add diced onion and beans as desired. Serve right away.

Notes

The chili tastes even better the next day. If it thickens too much after refrigeration, thin with a splash of water when reheating.