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Cincinnati Chili

Photo Credit
Becky Luigart-Stayner
Written By: Ken Haedrich Author and Expert Baker
Yield
Makes 6 to 8 servings.
Category
Beans
Meat
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Sources
The Old Farmer's Almanac EATS

Authentic Cincinnati Chili is made with ground meat, tomato paste, and spices such as cumin and cinnamon. It’s a different take than Texas chili in that it has more of a sweet profile and is served over spaghetti or hot dogs. Instead of browning the beef, this method boils the beef, resulting in a fine-textured chili.

Ingredients
2 pounds ground beef (chuck)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/2 cup thick barbecue sauce
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons tomato paste
1 tablespoon light-brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt, plus more to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
freshly ground black pepper, to taste
1/2 pound spaghetti, cooked according to package directions
2 cups shredded sharp cheddar cheese, for garnish
1 cup finely chopped red onion, for garnish
1 can (15 ounces) red kidney beans, drained and rinsed, for garnish

Instructions

  1. Combine 5 cups of water with the ground beef in a large, enameled pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, skimming off the scum and fat that floats to the top.
  2. Add the remaining ingredients, except the spaghetti and garnishes, and continue to simmer for 45 minutes to 1 hour, stirring often, until the liquid is full-bodied and saucy. 
  3. Taste and adjust the seasonings, if desired. 
  4. Serve over spaghetti, passing the garnishes at the table.

About The Author
Ken Haedrich

Ken Haedrich

Author and Expert Baker

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is ...
Read More from Ken Haedrich

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Comments

<span>Georgis</span> Sat, 01/13/2024 - 20:42
I grew up there! I use a recipe printed in a Cincinnati paper decades ago. Why add sugar? OR barbecue sauce?? There is so much variability in barbecue sauces that it could totally cancel the other subtle flavor combinations. The secret ingredients are really the cinnamon and chocolate (mine calls for 1/2 oz unsweetened chocolate, but I'm sure cocoa would work out OK). Couple other minor differences but those are the biggies. Oh, and if you get tired of eating it over spaghetti, it makes a killer chili dog too :-)
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 01/16/2024 - 11:48

Hi, Geogis. Thanks for your feedback. There are a few variations in this recipe that kick the flavor up a notch. We are definitely going to take your tip to use it for chili dogs. Great idea!

 <span>Ann Hicks</span> Tue, 02/08/2022 - 21:43
This is my favorite! I vote for Cincinnati!
<span>Patricia</span> Sun, 10/18/2020 - 18:16
I have lived about an hour from Cincy my whole life. I can’t wait to try the recipe! I will update my comment as soon as I make it. It’s so strange though that that’s what we are having tonight for dinner too! Gold Star and Skyline Chili. On noodles with the chili and cheese that’s a three way, add beans that’s a four way and add onions to it all, well that’s a five way! I’m so excited to try this. The cans of chili are so expensive.