Cincinnati Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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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
Description
The Cincinnati Chili recipe starts by sautéing onions and garlic, then layering in a mixture of traditional chili spices with warm notes of cinnamon and allspice, complemented by chopped unsweetened chocolate for subtle depth. Ground beef is added directly to the sauce mixture without prior browning, then simmered with beef broth and tomato products for one hour until it thickens. Serving over cooked spaghetti allows the meat sauce to meld with the pasta, while toppings like cheddar cheese, kidney beans, diced onion, and oyster crackers offer a variety of textures and flavors. The dish creates a rich, spiced chili with slightly sweet undertones from the brown sugar and vinegar. It can be stored in the refrigerator for up to four days or frozen for two months, making it convenient for meal prep. Choosing 85% to 90% lean ground beef helps maintain the right balance of flavor without excess grease.
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 oregano dried
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 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 cheddar cheese shredded
- 1 can Kidney Beans drained and rinsed, dark red
- 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
- Use 85% to 90% lean ground beef to avoid excess grease since the meat is cooked directly in the sauce.
- The chili can be refrigerated for up to 4 days or frozen for up to 2 months for later use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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