Cincinnati Chili

This Cincinnati chili recipe features a hearty meat sauce that is flavored with tomatoes and spices, then simmered to perfection. Serve the chili in the classic style over spaghetti with a variety of toppings, then watch the rave reviews come in!

Course Main

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 627kcal

Author Sara Welch

Ingredients

1 tablespoon vegetable oil
1 1/2 cups white onion diced, divided use
1 1/2 teaspoons garlic minced
1/2 ounce unsweetened chocolate chopped
3 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
15 ounce can tomato sauce
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons brown sugar
1 bay leaf
2 pounds ground beef 85% or 90% lean
4 cups beef broth
12 ounces spaghetti cooked
2 cups shredded cheddar cheese
1 can dark red kidney beans drained and rinsed
oyster crackers for serving

Instructions

Heat the oil in a large pot over medium heat. Add 1 cup of onion and cook for 4-5 minutes or until tender.
Add the garlic and cook for 30 seconds.
Add the chocolate, chili powder, oregano, cinnamon, allspice and cloves. Cook for 1 minute, stirring constantly.
Next add the tomato sauce, apple cider vinegar, tomato paste, Worcestershire sauce, salt, pepper, brown sugar, bay leaf, ground beef and beef broth.
Stir to combine. Bring to a simmer. Use a spoon to break up the beef into small pieces.
Let the mixture simmer for one hour, or until it has thickened.
Serve the chili over the spaghetti and top with the reserved 1/2 cup of onion, cheddar cheese, kidney beans and oyster crackers.

Video

Notes

The type of beef that you use in this dish really matters because you won't get a chance to drain the grease, as the meat goes straight into the liquid without being browned first. I typically use 85% or 90% lean as it has plenty of flavor but is not overly greasy.
This chili will stay fresh in the refrigerator for up to 4 days, and can be frozen for 2 months.

Nutrition