Cincinnati Chili Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
372 kcal
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Course
Main Course, Soup
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Cuisine
American
Cincinnati Chili Recipe
Description
This recipe for Cincinnati Chili starts by combining ground chuck with a mix of spices, tomato sauce, tomato paste, onion, garlic, and both vinegar and Worcestershire sauce for depth. The raw beef is broken up into small pieces before simmering uncovered over medium-low heat for two hours, which allows the spices and tomato base to develop a balanced, savory, and subtly sweet flavor profile with warm notes from cinnamon, cloves, and allspice.
The chili has a saucy consistency with a fine texture from mashing or blending as preferred. It is typically served over hot cooked spaghetti and topped depending on the "way" chosen — from plain chili over spaghetti (2-Way) up to chili with spaghetti, cheese, onions, and beans (5-Way). It can also be used as a topping for hot dogs with mustard and onions.
The recipe notes detail these serving variants and suggest mild heat level. This chili provides a distinct take on chili, emphasizing aromatic spices and tomato-rich sauce, suited for casual comfort meals.
Ingredients
- 2 pounds ground chuck
- 4 cups water (or use tomato juice)
- 1 can tomato sauce canned (15 ounces)
- 4 ounces tomato paste
- 1 onion chopped, large
- 4 cloves garlic minced
- 1/4 cup chili powder more or less as desired
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin ground
- 1 teaspoon ground allspice
- 1 teaspoon black pepper milled
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1/2 teaspoon cloves ground
- 5 bay leaves whole
- 1 ounce unsweetened chocolate
- 1.5 teaspoons vinegar I used red wine vinegar
- 2 Worcestershire sauce large dashes
FOR SERVING
- spaghetti noodles spaghetti cooked; cheddar shredded; onion chopped
- cheddar cheese
- Kidney Beans
- onion
- oyster crackers
Instructions
- Combine all ingredients in a large pot.
- Break up the uncooked beef as fine as you can with a wooden spoon, or use a potato masher.
- Cook on medium-low heat, uncovered, for two hours, stirring every 20 mins.
- When done, you can mash the chili again with wooden spoon or potato masher for a finer texture, or use a stick blender to partially blend it.
- Serve with your favorite fixins! See the recipe notes for the traditional "ways" to serve Cincinnati Chili.
Notes
- Serve Cincinnati Chili in traditional styles from 2-Way (over spaghetti) to 5-Way (with cheese, onions, and beans) depending on preference.
- It can also be served atop hot dogs with mustard, onions, and cheddar cheese for a classic street food variant.
- The chili has a mild heat level but can be adjusted by varying the chili powder and red pepper flakes.
- Stir frequently during the two-hour simmer to prevent sticking and promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1596mg | 67% |
| Potassium | 919mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2807IU | 56% |
| Vitamin C | 12mg | 13% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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