Cincinnati Chili
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
6
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Cincinnati Chili
Report
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!
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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.
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 Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
56g
(19%)
Protein
51g
(102%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
812mg
(34%)
Potassium
1188mg
(34%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1918IU
(38%)
Vitamin C
9mg
(10%)
Calcium
357mg
(36%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 51g | 102% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 812mg | 34% |
| Potassium | 1188mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1918IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 357mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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