Description
At its core, Cincinnati Chili is a uniquely spiced American meat sauce that functions as a topping rather than a standalone soup or stew. While traditional chili relies heavily on chili peppers, thick roux bases, and dark brown chunks of ground beef, this regional specialty features a lighter, spoonable texture that glazes pasta, hot dogs, and warm oyster crackers.
Ingredients
Scale
For the Cincinnati Chili
- 2 pounds ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
For Serving
- Cooked spaghetti
- Finely shredded cheddar cheese
- Diced yellow or white onion
- Kidney beans, warmed, optional
- Oyster crackers, optional
- Hot sauce, optional
Instructions
- Prepare the beef: Place the ground beef in a large pot or Dutch oven. Add the beef broth and break the meat apart thoroughly with a wooden spoon.
- Add the vegetables: Stir in the diced onion and minced garlic.
- Add the tomato ingredients: Mix in the tomato sauce and tomato paste until everything is well combined.
- Season the chili: Add the chili powder, cinnamon, cumin, paprika, oregano, allspice, cloves, cayenne pepper, Worcestershire sauce, vinegar, salt, black pepper, and bay leaf.
- Simmer: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook uncovered for about one hour, stirring occasionally.
- Break up the beef: As the chili cooks, continue breaking up any larger pieces of beef. Cincinnati chili should have a fine, almost sauce-like texture rather than large chunks of meat.
- Adjust the consistency: If the chili becomes too thick, add a little beef broth or water. The finished chili should be relatively loose and spoonable.
- Remove the bay leaf: Before serving, discard the bay leaf and taste the chili. Adjust the salt or spices if needed.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size: 1 serving with spaghetti
- Calories: 610 kcal
Keywords: authentic Cincinnati chili, Ohio style chili recipe, Cincinnati chili spaghetti