Cincinnati Chili
Cincinnati Chili is a bold, spiced, and rich chili served over spaghetti and topped with cheese, onions, or beans. With a smooth, sauce-like consistency and a unique blend of cinnamon and cocoa, this dish is a Midwest classic that stands apart from traditional chili.
Equipment
- Large pot For simmering the chili
- Wooden Spoon For stirring the sauce
- Ladle For serving the chili over spaghetti
Ingredients
- 1 pound ground beef 80/20 blend preferred
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can tomato sauce
- 2 cups beef broth low sodium preferred
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon cocoa powder unsweetened
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon olive oil for sautéing
- 12 ounces spaghetti for serving
Instructions
- In a large pot, combine ground beef and beef broth. Simmer over medium heat, breaking apart the meat until fully cooked and finely crumbled.
- Stir in onions and garlic, letting them cook until softened.
- Add chili powder, cumin, cinnamon, cocoa powder, tomato paste, and tomato sauce. Stir well to coat everything in the spices.
- Pour in apple cider vinegar and simmer for 45-60 minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust seasoning if needed. Serve hot over spaghetti with desired toppings.
Notes
- For an extra smooth sauce, let the chili cool slightly and blend half before reheating.
- For a more traditional flavor, use whole cloves and allspice in addition to cinnamon.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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