Authentic Cincinnati Chili
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
747 kcal
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Course
Main Course
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Cuisine
American
Authentic Cincinnati Chili
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The best Cincinnati chili recipe is chock-full of ground beef and warm, savory spices served over spaghetti with cheddar cheese and all the fixins!
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Ingredients
- 3 cups beef broth
- 2 pounds 80% fat ground beef
- 2 tablespoons canola oil
- 1 ½ medium-sized yellow onions , finely chopped and divided
- 5 garlic cloves , pressed or minced
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¾ teaspoon teaspoon ground cloves
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 ounce can tomato sauce , (not marinara sauce)
- 2 bay leafs
- 1 tablespoon apple cider vinegar
- 1 pound dry spaghetti
- 4 cups mild or medium yellow cheddar cheese , finely shredded
- 1 ounce can dark red kidney beans , drained and rinsed
- oyster crackers , for serving
Instructions
- Add the beef broth and ground beef to a Dutch oven or stockpot and bring to a boil, using a wooden spatula or spoon to break up the meat into little pieces. Once boiling, cover with a lid and reduce heat to medium-low and simmer for 30 minutes.
- Meanwhile, heat a separate skillet over medium and add the canola oil. Once the oil is hot, add 1 cup of chopped onion and sauté, stirring occasionally until softened, about 10 minutes. Add the garlic and sauté for 1 minute. Add the chili powder, cinnamon, cocoa powder, allspice, cloves, nutmeg, kosher salt, cumin, and pepper, stirring well to evenly combine, and sauté for 1-2 minutes.
- Add the tomato sauce and bay leaf, stirring well, and bring to a boil then add to the pot with the beef. Stir in the apple cider vinegar then simmer over medium-low for at least 1 hour up to two. Spoon off excess oil as needed.
- You can either eat the chili immediately or refrigerate it. If refrigerating, you can scrape the fat cap off before reheating or leave it as is.
- When ready to serve, or while the chili finishes cooking (during the last 10 minutes), bring a large pot filled with water to a boil. Once boiling, salt the water generously (like the sea) and add your spaghetti. Cook until al dente and drain.
- To serve, divide spaghetti into bowls, and top with chili, shredded cheese, beans, reserved chopped onion, and oyster crackers.
Notes
- *If you don’t care for raw onion on top of your chili, just use 1 onion in this recipe.
Nutrition Information
Show Details
Calories
747kcal
(37%)
Carbohydrates
49g
(16%)
Protein
44g
(88%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
1125mg
(47%)
Potassium
671mg
(19%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1462IU
(29%)
Vitamin C
2mg
(2%)
Calcium
462mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 44g | 88% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 1125mg | 47% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1462IU | 29% |
| Vitamin C | 2mg | 2% |
| Calcium | 462mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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