The Best Cincinnati Chili

Nearly 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 with chopped raw onions, cheese, and oyster crackers.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: American

Keyword: Chili, Cincinnati Chili

Servings: People

Calories: 457kcal

Author: George - U Keep Cooking

Equipment

5-6 Quart Dutch Oven

Ingredients

2 Pounds 80% Lean Ground Beef
1 (6 oz) Can Tomato Paste
1 Large Onion (chopped)
5 Cloves Garlic (minced)
4 Cups Chicken Broth or water
1 (8 oz) Can Tomato Sauce
2 Tbsp Chili Powder
1 Tsp Cumin
1 Tsp Cinnamon
½ Tsp Allspice
¼ Tsp Ground Cloves
1½ Tsp Kosher Salt
2 Tbsp Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
½ oz Unsweeten Baking Chocolate (optional)

Instructions

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, loads of grated cheddar cheese, and don't forget the oyster crackers.
Enjoy!

Nutrition