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A close-up view of Cincinnati Chili topped with shredded cheese and oyster crackers.
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Cincinnati Chili

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 450
A rich and flavorful Cincinnati-style chili that can be customized with various toppings and served over spaghetti or hot dogs.

Ingredients

Meat and liquids

  • 2 pounds ground beef (80:20 is good)
  • 1 can (6-ounce) tomato paste
  • 4 cups water
  • 1 can (8-ounce) tomato sauce
  • 1 large onion, minced (about 3 cups)
  • 6 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 0.75 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 ounce unsweetened chocolate, optional

Toppings and sides

  • Oyster crackers
  • Finely shredded mild cheddar cheese
  • 1 can (15.5-ounce) small red kidney beans, drained and warmed
  • Minced yellow onion
  • Hot cooked spaghetti

Instructions 

  • Cook tomato paste in a heavy pot until fragrant and browned, about 1-3 minutes.
  • Remove from heat, add ground beef and water, then simmer, stirring, until it forms a mealy paste. Add remaining ingredients except vinegar and chocolate.
  • Simmer for about an hour, then add vinegar and optional chocolate at the end. Cool, refrigerate overnight, then reheat before serving.

Notes

This chili is best made a day ahead to develop its rich flavors. Adjust toppings to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Cincinnati
Keyword: Chili