Description
This Easy Cincinnati Chili recipe delivers a rich, complex, and slightly sweet chili made with an aromatic blend of spices including cinnamon, cocoa, and allspice. Unlike traditional chili, the ground beef is not browned before simmering, allowing the unique flavors to meld slowly in a pot on the stovetop. Serve it over spaghetti and customize your toppings for a classic Cincinnati experience.
Ingredients
Scale
Chili Base
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can tomato sauce
- 1 cup water
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
Optional Toppings
- Cooked spaghetti
- Chopped raw onion
- Red kidney beans
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Combine ingredients: Add the ground beef, chopped onion, tomato paste, tomato sauce, water, vinegar, Worcestershire sauce, chili powder, cocoa powder, sugar, salt, cumin, oregano, cinnamon, garlic powder, allspice, cloves, and cayenne pepper into a large pot or Dutch oven. Stir well to combine all components evenly.
- Simmer the chili: Place the pot on medium-low heat on your stovetop with the lid slightly ajar. Allow the chili to gently simmer for at least 1 hour and up to 2 hours. Stir occasionally and check to ensure there is enough liquid so the chili does not burn or stick to the bottom of the pot.
- Serve and customize: Serve the chili over cooked spaghetti. Customize your serving with toppings like chopped raw onions, shredded cheddar cheese, red kidney beans, and oyster crackers. Popular serving styles include 2-Way (chili + spaghetti), 3-Way (chili + spaghetti + cheddar), 4-Way (chili + spaghetti + cheddar + onions), and 5-Way (chili + spaghetti + cheddar + onions + beans).
Notes
- Do not brown the beef before cooking. This is a distinctive method in Cincinnati chili to keep the meat tender and allow flavors to develop.
- If the chili starts to dry out during simmering, add a little more water to maintain a saucy consistency.
- You can adjust the cayenne pepper amount to control the heat level.
- Using lean ground beef helps reduce excess fat and creates a cleaner chili base.
- Serve immediately or refrigerate for up to 3 days; the flavors intensify after resting.
