Cincinnati Chili
Ingredients:
1 lb ground beef
1 large onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can crushed tomatoes
1 cup water or beef broth
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper to taste
Spaghetti (for serving)
Toppings: shredded cheddar cheese, diced onions, kidney beans, oyster crackers
Directions:
Cook the Ground Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat. Break the meat into fine crumbles as it cooks. Once browned, drain excess fat.
Sauté Onion and Garlic:
Add the chopped onion and garlic to the pot. Cook for about 5 minutes until softened and fragrant.
Add the Spices:
Stir in chili powder, cumin, cocoa powder, cinnamon, allspice, cloves, and cayenne (if using). Let the spices cook for 1-2 minutes to release their flavors.
Simmer the Chili:
Add the tomato sauce, crushed tomatoes, water (or beef broth), Worcestershire sauce, apple cider vinegar, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1-2 hours, stirring occasionally. The chili should thicken and the flavors should develop deeply.
Season and Adjust:
Taste the chili and season with salt and pepper to your preference. If the chili is too thick, add more water or broth.
Serve Cincinnati-Style:
Traditionally served over spaghetti, Cincinnati chili can be customized with various “ways”:
2-Way: Chili served over spaghetti.
3-Way: Chili, spaghetti, and shredded cheddar cheese.
4-Way: Chili, spaghetti, cheese, and diced onions.
5-Way: Chili, spaghetti, cheese, onions, and kidney beans.
Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 380 kcal (per serving, without toppings) | Servings: 4