Cincinnati Chili

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  • Prep Time

    15 mins

  • Cook Time

    3 hrs 30 mins

  • Total Time

    3 hrs 45 mins

  • Servings

    6 Servings

  • Course

    Main Course

  • Cuisine

    American

Cincinnati Chili

A recipe for Cincinnati Chili! Spaghetti noodles are topped with a cinnamon and cocoa-spiced ground beef mixture, shredded cheese, and onions.

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Ingredients

Servings
  • 2 cups water 470 milliliters
  • 2 cups beef stock 470 milliliters
  • 2 pounds ground beef 900 grams
  • 15 ounces tomato sauce 444 milliliters
  • 1 onion peeled and diced, medium
  • 4 cloves garlic peeled and minced
  • 1/4 cup chili powder the spice mix labeled "Chili Powder, " NOT ground chili peppers, 30 grams
  • 2 tablespoons tomato paste 35 grams
  • 2 tablespoons apple cider vinegar 30 milliliters
  • 1 tablespoon Worcestershire sauce 15 milliliters
  • 2 tablespoons cocoa powder unsweetened, 12 grams
  • 1 tablespoon light brown sugar 12 grams
  • 2 teaspoons salt
  • 2 teaspoons oregano dried
  • 1 1/2 teaspoons cumin ground
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cloves ground
  • 1 bay leaf

Accompaniments:

  • 1 pound spaghetti 450 grams
  • 1 onion peeled and finely diced, medium
  • 2 cups cheddar cheese finely shredded
  • oyster crackers

Instructions

  1. In a large pot, combine the water, beef stock, and ground beef.
  2. Bring the mixture to a boil, stirring with a wooden spoon to break up the ground beef into tiny pieces.
  3. Decrease to a simmer and cook, stirring occasionally, for 30 minutes.
  4. Stir in the tomato sauce, onion, garlic, chili powder, apple cider vinegar, Worcestershire sauce, cocoa powder, brown sugar, salt, oregano, cumin, cinnamon, cayenne, cloves, and bay leaf.
  5. Continue to simmer over medium-low heat for 3 hours, stirring occasionally. If the chili becomes too thick during cooking, stir in a little more water to thin.
  6. Serve hot or for more flavor, cover and refrigerate overnight.
  7. Immediately before serving, cook the spaghetti in salted water until just tender, al dente.
  8. Drain, divide among bowls, and top with the hot chili, diced raw onions, shredded Cheddar cheese, and oyster crackers.
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