Cincinnati Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
699 kcal
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Course
Main Course
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Cuisine
American
Cincinnati Chili
Description
This recipe cooks ground beef browned with onions, then simmers with tomato sauce, vinegar, Worcestershire sauce, minced garlic, unsweetened chocolate, and a spice mix including chili powder, cumin, cinnamon, cayenne, cloves, allspice berries, and bay leaf. The long two-hour simmer melds the robust spices and tenderizes the meat while developing a rich, deep sauce with an undertone of sweet and warm spice from cinnamon and chocolate.
Once the bay leaf is removed, the chili is served over cooked spaghetti noodles, accompanied by diced yellow onion and shredded cheddar cheese, following Cincinnati’s signature chili style. The combination of spices and chocolate distinguishes it from traditional Tex-Mex chilis, producing a unique flavor profile that blends savory, sweet, and aromatic ingredients.
The recipe notes that it originated from a 1981 Cincinnati Enquirer print, embracing authenticity except skipping meat boiling. The preparation allows water addition during simmering to keep the sauce consistency ideal.
Ingredients
- 2 pounds ground beef 85/15, lean
- 2 onion finely chopped, yellow
- 15 ounces tomato sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 4 cloves garlic , minced
- 2 tablespoons unsweetened chocolate
- 1/4 cup chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cumin ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 5 clove whole
- 5 whole allspice berries
- 1 bay leaf
- 1 pound spaghetti , cooked
- 1 yellow onion , diced
- 2 cups cheddar cheese , shredded
Instructions
- Add the ground beef to a skillet on medium high heat, cooking and breaking it apart until browned.
- Add in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf and mix together well.
- Lower the heat to a simmer and cook for 2 hours, stirring occasionally, adding water if it gets too dry.
- Remove the bay leaf. Serve over cooked spaghetti with onions and cheddar cheese.
Notes
- This recipe was published in the Cincinnati Enquirer in 1981 and follows the authentic version of Cincinnati Chili.
- The meat is browned rather than boiled, which differs from some traditional methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 68g | 23% |
| Protein | 53g | 106% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 133mg | 44% |
| Sodium | 1315mg | 55% |
| Potassium | 1093mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 338mg | 34% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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