Cincinnati Chili

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Cincinnati Chili is a rich, spiced meat sauce simmered with cocoa powder, cinnamon, and cloves, then served over spaghetti and topped with cheese, onions, and beans. A unique and comforting Midwestern classic!

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American, Midwestern

Keyword: 5-way chili, chili with spaghetti, Cincinnati chili, homemade chili recipe, midwestern chili

Servings: servings

Calories: 260kcal

Author: Chef Jenn

Equipment

Ingredients

cooked spaghetti
2 pounds lean ground beef
1 quart water
2 onions finely chopped
15 ounce canned tomato sauce or 1 (15-ounce can)
2 tablespoons vinegar
4 cloves garlic minced
2 teaspoons Worcestershire sauce
1 teaspoon unsweetened cocoa powder
3 tablespoons chili powder
1 tablespoon paprika

Seasonings:

1½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
¼ teaspoon ground cloves
½ teaspoon ground allspice
1 bay leaf

Instructions

Place the ground beef in a large pot and cover with cold water. Bring to a boil over medium-high heat. Stir and break up the beef with a fork until very fine in texture. Simmer slowly until thoroughly cooked, about 30 minutes.
Add the onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and cocoa powder. Stir until well combined.
Stir in the chili powder, paprika, salt, cumin, cinnamon, cayenne pepper, cloves, allspice, and bay leaf until evenly distributed.
Bring the mixture to a boil, then reduce the heat to a bare simmer. Cook uncovered, stirring occasionally, for about 3 hours. Add more water as needed to prevent burning.
Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve overcooked spaghetti with your choice of toppings.

Notes

Serving Options:

2-Way: Chili + spaghetti
3-Way: Chili + spaghetti + shredded Cheddar cheese
4-Way: Chili + spaghetti + diced onions + shredded Cheddar cheese
5-Way: Chili + spaghetti + red kidney beans + diced onions + shredded Cheddar cheese

Nutrition