Introduction
Cincinnati Chili is a flavorful and unique dish that blends Mediterranean spices with classic American comfort food. The combination of cinnamon, cumin, and chocolate creates a rich, savory sauce that’s perfect over spaghetti. This recipe brings a taste of Cincinnati’s iconic chili to your kitchen, with the added benefit of being easy to make and full of bold flavors.
Why You’ll Love This Recipe
Cincinnati Chili is unlike any other chili you’ve tried. With its exotic spices and secret ingredient, unsweetened chocolate, it’s a surprising twist on a classic. The beauty of this dish lies in its versatility, whether served 2-way, 3-way, or 5-way. It’s perfect for family dinners or feeding a crowd, and it brings a taste of the Midwest right into your home.
Recipe Origins
Cincinnati Chili is a beloved dish that originated in Cincinnati, Ohio. It’s known for its Mediterranean-inspired flavors and its use of unusual chili ingredients like chocolate and cinnamon. Unlike most chilis that are served in a bowl, Cincinnati Chili is traditionally served over spaghetti or used as a topping for hot dogs. Skyline Chili, a popular restaurant chain in Cincinnati, made this style of chili famous, and now you can make it at home!
Nutrition Information
Calories: 251
Fat: 12g
Carbs: 27g
Protein: 17g
Quick Facts
Prep Time: 15 min
Cook Time: 3 hrs 30 min
Servings: 10
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store Cincinnati chili in an airtight container in the fridge for up to 7 days. To reheat, warm it in the microwave or on the stove. If you want to freeze it, it can last up to 3 months. Be sure to thaw it in the fridge overnight before reheating.
Serving Suggestions
Cincinnati chili is typically served over spaghetti, but you can also serve it on hot dogs or fries. It’s commonly topped with shredded cheddar cheese, diced onions, and kidney beans. If you’re feeling adventurous, try a 5-way with chili, spaghetti, beans, cheese, and onions. Pair it with a crisp salad or cornbread to complete the meal.
Common Mistakes
Too much clove flavor: If using ground cloves instead of whole, be cautious with the amount. A little goes a long way!
Not skimming the fat: Skimming the fat after refrigerating the chili overnight helps remove excess grease and gives it the right consistency.
Too watery: If your chili is too watery, let it simmer longer to thicken up, or add a bit more tomato paste to adjust the texture.
Recipe Variations
Vegan: Substitute the ground beef with lentils or plant-based meat and adjust the spices accordingly.
Gluten-Free: Make sure to serve it with gluten-free spaghetti or on a gluten-free bun.
Low-Carb: Serve the chili over zucchini noodles or cauliflower rice instead of spaghetti.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute. It will have a slightly leaner texture but will still soak up the spices wonderfully.
Can I use tomato paste instead of tomato sauce?
Yes, if you prefer a thicker sauce, you can substitute tomato paste for tomato sauce. Just add a bit of water to reach the desired consistency.
Ingredients
- 2 pounds lean ground beef
- 1 quart water, or enough to cover the beef
- 2 onions, finely chopped
- 1 (15 ounce) can tomato sauce
- 2 tablespoons vinegar
- 4 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- ½ (1 ounce) square unsweetened chocolate
- ¼ cup chili powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- 5 whole cloves
- 5 whole allspice berries
- 1 bay leaf
Instructions
Step 1: In a large pan, add ground beef and cover with cold water. Bring to a boil, breaking up the beef with a fork until finely crumbled. Let it cook for about 30 minutes.
Step 2: Add the chopped onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in the chili powder, salt, cumin, cinnamon, cayenne pepper, and mix well.
Step 3: Add the cloves, allspice berries, and bay leaf. Stir everything together and bring to a boil.
Step 4: Reduce the heat to a simmer and cook for about 3 hours, stirring occasionally. Add more water if the chili starts to burn.
Step 5: After simmering, remove the cloves, allspice berries, and bay leaf before serving.
