The Best Cincinnati Chili

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Every corner of the United States has its own regional rendition of chili. But few are as unique as Cincinnati chili. It’s meaty, rich, and uniquely spiced chili from Cincinnati, Ohio. The Best Cincinnati Chili recipe is served over cooked spaghetti, in a bowl, or a top of a beef hotdog with chopped raw onions, cheese, and oyster crackers.

WHERE DID CINCINNATI CHILI COME FROM?

It was created by the Kiradjieff brothers, Tom, John, and Argie who were Macedonian immigrants in 1921 they developed this meaty, saucy stew flavored with spices from their Mediterranean homeland to serve on top of hot dogs and later on spaghetti. Tom got a job as a bank clerk and worked at night, cooking chili for the customers in his brother John’s grocery store. It was at this time that Tom invented the regional specialty known as Cincinnati chili. Chili parlors became a big deal during the midcentury, and many others popped up serving this style of chili. It’s very different from Texas chili and more like a Bolognese, but you’ll love the unique flavors.

INGREDIENTS TO MAKE IT

• Ground Beef
• Tomato Paste
• Tomato Sauce
• Onions
• Garlic
• Chili Powder
• Oregano
• Cinnamon
• Allspice
• Ground Cloves
• Chicken Broth
• Apple Cider Vinegar
• Brown Sugar
• Worcestershire Sauce
• Unsweetened Chocolate
• Cooked Spaghetti
• Shredded Cheese
• Kosher Salt

HOW TO MAKE THE BEST CINCINNATI CHILI?

Heat a large Dutch oven over medium-high heat. Add the tomato paste, ground beef, and chicken stock/water to the pot. Bring to a simmer stirring frequently. Be sure to break up all the ground beef chunks into smaller bits.

Add all the remaining ingredients except the vinegar and chocolate.

Simmer gently, uncovered, for 2 to 3 hours: Stir the chili every 20 minutes. You want the liquid volume to reduce. The liquid in the pot will evaporate and intensify the flavor of the chili. At the end of the cooking time, add the apple cider vinegar and optional chocolate.

Serve in a bowl, on a hotdog, or on top of cooked spaghetti. Top with fresh diced onions, and loads of grated cheddar cheese, and don’t forget the oyster crackers.

WAYS TO SERVE THE BEST CINCINNATI CHILI

Serve in a bowl, over a hot dog, or on a plate/bowl in any of the “ways” below.

• 2-Way: Over spaghetti.
• 3-Way: Over spaghetti with finely shredded cheddar cheese.
• 4-Way: Over spaghetti with diced onions and finely shredded cheddar cheese.
• 5-Way: Over spaghetti with warm canned red kidney beans, diced onions, and finely shredded cheddar cheese.

HOW TO STORE AND REHEAT LEFTOVERS?

Store any leftover Cincinnati chili meat in an airtight container in the refrigerator for up to 5 days. To eat leftovers gently reheat in a pan and serve over fresh spaghetti or a hotdog with your favorite toppings.

You can also freeze Cincinnati chili in smaller portions for up to three months in vacuum-sealed bags in the freezer. To thaw place in the refrigerator overnight and gently reheat on the stove.

PRO COOKING TIPS

This recipe is simmered low and slow to build flavors. I don’t recommend rushing through as it takes 2-3 hours to develop the rich flavors. It’s very hands-off, though.

The chocolate won’t make it taste sweet but it adds complexity and helps mellow the spices. Chili parlors in Cincinnati don’t use chocolate in their recipes and it’s a highly controversial ingredient but I stand behind it.

I advise leaving the fat on the chili for flavor but if you insist on removing it you can remove it the next day. After refrigerating the chili overnight; skim the fat off the surface.

OTHER COOKING METHODS:

SLOW COOKER/CROCK-POT METHOD

The slow cooker option for this recipe is really easy. Combine all ingredients (except for the vinegar and chocolate) in the slow cooker. Cook on HIGH for 4 hours, or LOW for 8 hours. For the chili to become thick leave the lid off. This will reduce the liquid by a few cups. You could also start cooking with the lid on and then remove it halfway through so the liquid has time to evaporate. At the end add the apple cider vinegar and chocolate.

PRESSURE COOKER/INSTANT POT METHOD

This recipe can also be made in the Instant Pot or a stovetop pressure cooker. The cooking time is the same for both be sure to reduce the chicken stock to three cups.

Using the saute mode on the pressure cooker saute the tomato paste and ground beef. Cook for about a minute or two, scraping the bottom of the pot constantly to keep the paste from getting burned. It’s okay if it gets a little brown that is ok. Add the remaining ingredients (except the vinegar and chocolate). Reduce the chicken stock/water to 3 cups and stir well making sure to break up the meat.

Lock on the lid and pressurize, and cook for 30 minutes. Let the pressure come down naturally. Cool to room temperature and refrigerate overnight. The next day scoop off any fat from the surface and discard. Bring it back to a boil and then add the apple cider vinegar and chocolate.

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