Cincinnati Chili
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
-
Servings
8 servings
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Calories
304 kcal
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Course
Main Course
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Cuisine
American
Cincinnati Chili
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Not your traditional chili, this Cincinnati Chili, made famous by Skyline Chili in Ohio, is a spiced chili that is served over spaghetti. Serve it up one of many different ways for a flavor packed dinner.
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Ingredients
Chili:
- 2 teaspoons table salt divided
- 1 1/2 pounds ground beef 80% lean is best
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 can (15 oz) tomato sauce
- 2 cups chicken broth
- 2 cups water
- 2 tablespoons cider vinegar
- 2 teaspoons brown sugar
For serving:
- 1 pound Spaghetti cooked, drained, and tossed with 2 tablespoons of butter
- 12 oz sharp cheddar cheese finely grated
- 1 15 oz can red kidney beans, drained, rinsed, and warmed
- 1 medium onion chopped
- oyster crackers
- hot sauce
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Instructions
- Bring 2 quarts of water to a boil in a large saucepan or Dutch oven, then add 1 teaspoon of the salt. Add the ground beef and stir to separate the strands. Break the meat apart as much as possible. Once the water is close to boiling again, remove from the heat and drain the beef into a strainer. Set aside.
- Rinse the pan and place it over medium heat. Add the vegetable oil, and when hot, add the onion, cooking until the onion is softened. Stir in the garlic for about 30 seconds, then add the chili powder, oregano, cocoa powder, cinnamon, allspice, cayenne pepper, black pepper, and remaining teaspoon of salt. Stir it all together and let it heat for 1 minute.
- Stir in the tomato sauce, the broth, water, vinegar, and brown sugar. Add the ground beef back in, turn the heat to medium-high, and bring to a boil. Once boiling, reduce the heat to medium low and cook, stirring occasionally, until the chili is thickened, about an hour.
- Season to taste with salt and hot sauce, if desired.
Serve the chili over spaghetti:
- 2 way: chili over spaghetti
- 3 way: chili over spaghetti topped with cheese
- 4 way: chili over spaghetti with diced onions and cheese
- 5 way: chili over spaghetti with kidney beans, onions, and cheese
Notes
- slightly adapted from The Complete America’s Test Kitchen TV Show Cookbook 2001-2015
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is for chili only - no spaghetti or toppings.
Nutrition Information
Show Details
Serving
1/8 of chili
Calories
304kcal
(15%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
136mg
(45%)
Sodium
355mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1/8 of chili | |
| Calories | 304kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 136mg | 45% |
| Sodium | 355mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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