Authentic Cincinnati Chili
User Reviews
5
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Prep Time
10 mins
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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
Description
This Cincinnati Chili recipe starts by boiling ground beef in beef broth and simmering it gently to break the meat into fine crumbles. Separately, a fragrant blend of onions, garlic, chili powder, cinnamon, cocoa powder, allspice, cloves, nutmeg, cumin, and black pepper are cooked in oil to bloom the spices. Tomato sauce and bay leaves are added before combining with the beef mixture, with apple cider vinegar boosting the sauce's tang. The chili simmers for up to two hours, allowing the flavors to deepen and fat to be skimmed off if desired.
The chili's distinctive spice layers provide warmth and a subtle sweetness that balance the savory beef. It is classically served over cooked spaghetti, topped with finely shredded cheddar cheese, additional chopped onions, kidney beans, and oyster crackers. These accompaniments add texture and flavor contrasts to the dish.
This dish serves as a comforting meal with unique seasonings uncommon in other chili recipes. It may be prepared ahead and reheated, with optional removal of the fat cap, accommodating personal preferences such as omitting raw onion toppings.
Ingredients
- 3 cups beef broth
- 2 pounds ground beef 80% fat
- 2 tablespoons canola oil
- 1 ½ onion finely chopped and divided, medium-sized yellow
- 5 garlic pressed or minced, cloves
- 3 tablespoons chili powder
- 1 tablespoon cocoa powder unsweetened
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¾ teaspoon ground cloves 1 teaspoon
- ½ teaspoon cumin ground
- ½ teaspoon black pepper freshly ground
- 1 ounce tomato sauce not marinara sauce, canned
- 2 bay leaf
- 1 tablespoon apple cider vinegar
- 1 pound spaghetti dry
- 4 cups cheddar cheese finely shredded, mild or medium, yellow
- 1 ounce Kidney Beans drained and rinsed, dark red, canned
- 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
- You can omit raw onion topping by using only one onion during cooking if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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