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5.0 from 39 votes

Authentic Cincinnati Chili

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!

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8
Calories: 747 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.