Cincinnati Chili
User Reviews
4
8 reviews
Good
-
Prep Time
20 mins
-
Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
288 kcal
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Course
Main Course
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Cuisine
American
Cincinnati Chili
Report
Unlike any other chili you've had, this classic Cincinnati chili recipe is thinner than traditional chilis with a deliciously unexpected spice blend that includes cinnamon, allspice and even chocolate! Use it to make Coneys or served over spaghetti with onions, cheddar cheese and kidney beans for a customary 5-Way chili.
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Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion chopped
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 3 tablespoons chili powder
- 1 ½ tablespoons cumin
- 1 ¼ teaspoon cinnamon
- 1 teaspoon garlic powder
- ¾ teaspoon allspice
- ½ teaspoon cayenne pepper depending on how hot you like it.
- pinch cloves ground
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 10 ½ ounces beef consomme about 1 1/4 cups) (I used a can of Campbell's beef consommé because it's richer and more concentrated than plain broth or stock, or beef stock
- 2-3 cups water (depending on the method of cooking)
- 2 ½ pounds ground beef
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 2 tablespoons apple cider vinegar
- 1 ounce unsweetened chocolate chopped
CONEY CHILI DOGS:
- hotdog cooked
- hot dog buns steamed
- cincinnati chili
- cheddar cheese fresh, grated
- mustard yellow not brown or dijon.
- onion I used white onion for sharper taste, diced
FOR 5 WAY CHILI (CHILI SPAGHETTI)
- spaghetti cooked
- cincinnati chili
- cheddar cheese fresh, grated
- onion I used white onion, diced
- Kidney Beans rinsed and drained, canned
Instructions
FOR INSTANT POT:
- Set the instant pot to sauté function and add the olive oil. Stir in the chopped onions and cook, stirring for 4-5 minutes until the onions are softened and slightly translucent.
- Add the tomato paste and stir well to combine. Cook the tomato paste for 1-2 minutes until very fragrant, then add the tomato sauce.
- Add the chili powder, cumin, garlic powder, cinnamon, allspice, cayenne pepper, cloves, sugar and salt cook and stir one to two minutes until very fragrant.
- Add the consumé or stock and water and mix well to combine.
- Add the ground beef and break apart with the back of a wooden spoon. When the beef is evenly combined, stir in the worcestershire sauce and add the bay leaf.
- Seal the pressure cooker and bring to high pressure. Cook for 30 minutes on high pressure, then let the pressure reduce naturally. Let the chili cool to room temperature, cover and refrigerate several hours or overnight so that the fat layer on top solidifies.
- Once the fat has hardened, remove it with a fork or spoon and discard. Transfer the chili to a large pot and simmer for 20-30 minutes with the lid askew to thicken the sauce.
- Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
FOR SLOW COOKER:
- In a skillet, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
- Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant.
- Transfer the mixture to the slow cooker and add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
- Set the slow cooker to low and cook for 4-6 hours until saucy and fragrant. If it needs to thicken, place the lid slightly askew on the top so allow steam to escape and sauce to reduce.
- Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
FOR DUTCH OVEN:
- In a large dutch oven, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
- Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant. Add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
- Bring the pot to a boil, then immediately reduce the heat to a simmer over medium low heat. Cover with the lid and slow cook for 2-3 hours, stirring occasionally so nothing sticks to the bottom of the Dutch oven.
- Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
TO SERVE ON CONEYS:
- Put a cooked hot dog in a steamed bun and top with one, two, three or four of your favorite toppings listed above.
FOR CHILI SPAGHETTI:
- Ladle Cincinnati chili over cooked spaghetti and add your favorite toppings, listed above.
Notes
- Note: Nutritional info is for chili only and does not include 5 way chili or coney dogs and the toppings.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
7g
(2%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
67mg
(22%)
Sodium
535mg
(22%)
Potassium
480mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
764IU
(15%)
Vitamin C
3mg
(3%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 535mg | 22% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
8 reviews
Good
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