Homemade Cincinnati Chili Recipe
A deliciously spiced Cincinnati-style chili served over spaghetti and topped with cheese, onions, and beans.
Ingredients
- 2 lbs ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp chili powder
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 bay leaf
- 1/4 tsp cayenne pepper
- 1 lb spaghetti, cooked
- Shredded cheddar cheese (for topping)
- Chopped onions (for topping)
- Kidney beans (for topping)
Instructions
- In a large pot, add ground beef and cover with 4 cups of water. Bring to a simmer and break up the meat with a spoon. Simmer for 15 minutes, then drain excess water.
- Add the chopped onions and garlic to the pot. Cook until onions are soft.
- Stir in tomato sauce, tomato paste, beef broth, vinegar, Worcestershire sauce, and all the spices.
- Bring the mixture to a simmer, then reduce heat and let it cook uncovered for about 2 hours, stirring occasionally.
- Remove the bay leaf and let the chili rest for 30 minutes to enhance flavors.
- Serve over cooked spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans as desired.
Notes
The longer the chili simmers, the better the flavors meld together. Make it a day ahead for even richer taste!