Yield: 8 servings
Cincinnati Chili
Cincinnati Chili is a rich, meaty, unique meat sauce with Mediterranean spices, served up with spaghetti noodles and your favorite toppings. It’s delicious the first day and even better the second!
Ingredients
- 2 pounds lean ground beef
- 4 cups beef broth
- 1 (12 oz) can tomato paste
- 2 cups diced white onion
- 2 tablespoons cocoa powder, optional
- 2 tablespoons minced garlic
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons beef bouillon
- 2 teaspoons granulated sugar
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- Salt, to taste
Optional, For Serving:
- 1 lb spaghetti noodles, cooked
- Shredded cheddar cheese
- Kidney beans, drained and warmed
- Chopped white onion
- Hot sauce
- Oyster Crackers
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Instructions
- In a large sauté pan over medium-high heat, combine the beef and beef broth and cook while using a masher or large fork to break up the meat into very small pieces.
- Once beef is cooked through, add all the remaining ingredients and cook over medium heat for an hour, or up to 2 hours to deepen the flavors. Add a little extra broth if it gets too dry.
- Serve the chili over noodles and top with a tablespoon of beans, onion, a lot of cheese, some hot sauce and oyster crackers. Or, you can also serve over hotdogs.
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Notes
Storing: To store this chili, cool it completely and place it in an airtight container. Store in your refrigerator for up to 5 days.
Reheat: To reheat, place the desired amount in a saucepan on the stove over low heat until warmed through, stirring occasionally. You can also reheat in the microwave! If the chili seems a bit too thick, feel free to add a splash of water.
Texture: It is important that the meat is finely broken up into little bits, not big clumps. I used a potato masher, finely crushing it with the broth. You might want to add the broth and then use an immersion blender to lightly puree if needed.
Flavor Development: This dish is way better if you make it ahead of time and refrigerate overnight before serving. The rest time allows the flavors to develop more, making this a great make ahead dinner for when you’re having guests!
Nutrition Facts: Nutrition facts are calculated just for the chili, they do not include any toppings. Remember, nutrition facts are just an estimate and will depend on the brands of ingredients you use.
Nutrition
Serving: 1serving, Calories: 238kcal, Carbohydrates: 17g, Protein: 29g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 926mg, Potassium: 1057mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1315IU, Vitamin C: 13mg, Calcium: 74mg, Iron: 6mg