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A plate of spaghetti topped with chili, kidney beans, shredded cheddar cheese, and chopped onions sits on a table with a fork—a classic Cincinnati Chili Recipe—surrounded by bowls of cheese and onions.
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5 from 1 vote

Cincinnati Chili

How to make the tastiest Cincinnati Chili Recipe. This simple recipe is delicious and makes a quick weeknight dinner,
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Chilis
Cuisine: American
Servings: 10
Author: Carrie Barnard
Cost: $19.88, $1.99 per Servings

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Onion finely chopped
  • 2 cans tomato sauce 8 ounces each
  • 2 Tablespoons Tomato Paste
  • 2 tablespoons chili powder
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon Sugar
  • 2 teaspoons Worcestershire sauce
  • 1 ounce grated unsweetened chocolate
  • 2 pounds ground beef
  • 2 cups Chicken Broth
  • 2 cups Water
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cinnamon
  • 1 Tablespoons Dried Oregano
  • ½ teaspoon salt
  • ½ teaspoon Red Pepper Flakes
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • For Serving:
  • Cooked Spaghetti
  • Shredded Cheddar Cheese
  • Chopped Onions
  • Red Kidney Beans

Instructions

  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add 1 finely chopped onion and cook for 4–5 minutes until softened.
  • Stir in 1 ounce grated unsweetened chocolate, 2 teaspoons minced garlic, 2 tablespoons chili powder, 1 tablespoon dried oregano, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground cloves. Cook for about 30 seconds until fragrant.
  • Pour in 2 cups chicken broth, 2 cups water, 2 cans (8 ounces each) tomato sauce, 2 tablespoons tomato paste, 2 tablespoons apple cider vinegar, ½ teaspoon sugar, and 2 teaspoons Worcestershire sauce. Stir to combine.
  • Add 2 pounds ground beef to the pot, breaking it up with a spoon as you stir. Add 1 bay leaf and bring the mixture to a gentle boil.
  • Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally, until the beef is fully cooked and the chili has thickened.
  • Stir in ½ teaspoon salt and ½ teaspoon red pepper flakes.
  • Remove the bay leaf and serve over spaghetti with your desired toppings.  Enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 8g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 827mg | Potassium: 610mg | Fiber: 3g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 3mg
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