Easy Cincinnati Chili Recipe
User Reviews
5
Easy Cincinnati Chili Recipe
Description
The Easy Cincinnati Chili Recipe starts with ground beef broken down finely and simmered in beef broth to form a base resembling a meat soup. Garlic and a distinct spice mix — including chili powder, cocoa, cinnamon, cumin, allspice, and cloves — are added to develop flavor complexity. Crushed tomatoes pureed to smoothness enrich the sauce, combined with apple cider vinegar and coconut aminos for acidity and depth.
The cooking method involves a long simmer at medium-low heat for three hours, allowing spices to meld and the meat to become tender and integrated into the liquid. This process produces a chili with a balanced warmth from the spices, without typical thick chili texture, instead offering a saucier, aromatic version.
Serve Cincinnati chili with sides such as spaghetti or hot dogs, or use it as a topping. The simmering technique and occasional stirring ensure the sauce stays smooth without burning. Adjust thickness by adding water if it becomes too thick during cooking.
Store leftovers refrigerated up to five days or freeze in portions for three months. When reheating, add broth and warm gently in the oven, stirring occasionally to restore consistency. Coconut aminos can be replaced with Worcestershire sauce if necessary. The recipe specifies pureeing tomatoes for an even texture.
Ingredients
- 2 lbs ground beef
- 4 cups beef broth low sodium
- 6 cloves garlic minced
- ¼ cup chili powder
- 1 TBS cocoa powder unsweetened
- 1 tsp cinnamon powder
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp black pepper fresh ground
- ½ tsp allspice
- ¼ tsp cloves ground
- 1 bay leaf
- 16-18 oz jar of crushed tomatoes pureed until smooth
- 1 TBS coconut aminos
- 2 TBS apple cider vinegar
Instructions
- Add the beef and beef broth to a 6 qt pot.
- Break up the beef into very tiny pieces. You could probably do this with a fork, but I find that the best way to do this is to wear gloves and break up the meat with your hands until it almost dissolves into the broth. You're going for a "meat soup" texture.
- Bring to a boil then decrease to a simmer and simmer for half an hour, stirring frequently.
- Add all the dry ingredients and stir to combine.
- Add all the wet ingredients and stir to combine.
- Reduce heat to medium low and simmer for 3 hours, stirring every so often so that the bottom does not burn. If the chili ever thickens up too much and looks like just ground meat, add a cup of a water and stir to combine.
- Remove from heat and allow to cool to an edible temperature.
Notes
- Keep water nearby during cooking to thin the chili if it thickens excessively.
- Maintain a simmer rather than a boil to ensure proper flavor development and texture.
- Store refrigerated chili up to five days or freeze in individual servings for up to three months.
- Thaw frozen chili overnight in the refrigerator and rewarm slowly in the oven, stirring occasionally.
- Use pureed crushed tomatoes for smooth sauce; coconut aminos can be substituted with Worcestershire sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 80mg | 27% |
| Sodium | 705mg | 29% |
| Potassium | 736mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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