Cincinnati Chili
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Cincinnati Chili is a comforting dish that warms the soul and, quite frankly, makes your taste buds dance. I remember the first time I had it—its unique blend of spices caught me off guard but quickly became a favorite. This regional gem, with its irresistible flavor profile and rich history, makes it an ideal choice for weeknight dinners or gatherings with friends. The beauty of Cincinnati Chili lies in its simplicity and the unexpected twist of ingredients, including cocoa powder and cinnamon, bringing a depth of flavor that will leave you wanting more.
Why make this recipe
Reasons to try it
What makes Cincinnati Chili special? First off, it’s a delightful mix of sweet and savory flavors that showcase the charm of comfort food. This dish is not only quick to prepare but also budget-friendly—perfect for families or anyone looking to whip up a hearty meal without breaking the bank. Whether you’re hosting game day, organizing a family dinner, or simply craving something delicious, Cincinnati Chili fits the bill nicely.
"This Cincinnati Chili recipe is my go-to! It’s so flavorful and a hit with my kids. I love serving it over spaghetti—such a comforting dish!" – A satisfied home cook.
How to make Cincinnati Chili Recipe
The cooking process explained
The process of making Cincinnati Chili is straightforward, yet the outcome is bursting with flavor. It involves sautéing onions and garlic, browning ground beef, and simmering a mix of spices in a rich broth. The dish takes flavor to another level with its slow-cooked, savory aroma. Ready to dive into it? Let’s gather our ingredients and get started!
Ingredients
What you’ll need
Gather these items to create your Cincinnati Chili:
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 lbs ground beef
- 1 (15 ounce) can tomato sauce
- 3 tablespoons chili powder
- 2 tablespoons cocoa powder
- 1 teaspoon cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 2 tablespoons light brown sugar
- Kosher salt and fresh ground black pepper (to taste)
- 8 ounces of spaghetti (cooked according to package instructions)
- Shredded cheddar (optional)
- Finely chopped onions (optional)
Feel free to swap out the ground beef for turkey or plant-based alternatives if you’d like a lighter variation!
Directions
Step-by-step instructions
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Sauté the base: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, stirring frequently.
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Add garlic: Once the onions are translucent, reduce the heat to low and stir in the minced garlic. Cook until fragrant.
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Brown the beef: Add the ground beef and beef broth. Bring the mixture to a boil, then reduce the heat and simmer. Use a spoon to break up the beef as it cooks, which will take about 20 to 30 minutes. Skim off any fat that floats to the top.
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Mix in flavors: Stir in the tomato sauce, chili powder, cocoa powder, cumin, cinnamon, cayenne pepper, allspice, cloves, apple cider vinegar, Worcestershire sauce, tomato paste, and brown sugar.
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Simmer for perfection: Let the chili simmer uncovered for 2 to 3 hours. This slow cooking process develops the rich, complex flavors. Season with kosher salt and fresh ground black pepper to taste.
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Serve it up: Serve the Cincinnati Chili over the cooked spaghetti, topping it with shredded cheddar and finely chopped onions if desired.
How to serve Cincinnati Chili Recipe
Best ways to enjoy it
Cincinnati Chili is often served over a bed of spaghetti, but don’t be afraid to switch things up! Consider serving this rich chili with a side of cornbread for a delightful contrast. Add a sprinkle of fresh herbs for a pop of color, or for an authentic experience, you can layer it with kidney beans or serve it alongside classic oyster crackers.
How to store
Keeping leftovers fresh
If you have leftovers (which is unlikely because it’s that good), allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, consider freezing your Cincinnati Chili for up to 3 months. Just make sure to label and date your containers!
Tips to make
Pro chef tips
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Flavor Development: The longer you let the chili simmer, the more pronounced the flavors will be. Don’t rush it!
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Chili Connoisseur: Letting Cincinnati Chili sit for a day in the fridge before serving can enhance the flavor, as the ingredients continue to meld together.
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Custom Spice: Adjust the spices according to your heat preference. More cayenne for fiery flavor, or reduce it for a milder dish.
Variations
Creative twists
Feel free to get creative with your Cincinnati Chili! You can opt for different proteins, such as turkey or plant-based ground meat, for a lighter version. If you’re looking for a vegetarian option, load it up with beans and lentils, and keep the same luscious sauce. Experiment with toppings too—chopped jalapeños, diced avocado, or even crushed tortilla chips can add extra texture and flavor!
FAQs
Your questions answered
1. Can I prep Cincinnati Chili in advance?
Absolutely! You can make it a day in advance, and it will taste even better the next day.
2. What can I use if I don’t have chili powder?
If you’re out of chili powder, a combination of paprika, cayenne, and ground cumin can serve as a substitute.
3. Is Cincinnati Chili gluten-free?
This recipe can be made gluten-free by ensuring the Worcestershire sauce and tomato sauce are free from gluten.
4. Can I make this dish in a slow cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and let it cook on low for 6-8 hours for a deep flavor.
With its delightful depth of flavor and heartwarming nature, Cincinnati Chili is a dish meant to be savored, shared, and revisited time and again. Enjoy cooking, and get ready for a family favorite!
Cincinnati Chili
Ingredients
Method
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, stirring frequently.
- Once the onions are translucent, reduce the heat to low and stir in the minced garlic. Cook until fragrant.
- Add the ground beef and beef broth. Bring the mixture to a boil, then reduce the heat and simmer. Use a spoon to break up the beef as it cooks, which will take about 20 to 30 minutes. Skim off any fat that floats to the top.
- Stir in the tomato sauce, chili powder, cocoa powder, cumin, cinnamon, cayenne pepper, allspice, cloves, apple cider vinegar, Worcestershire sauce, tomato paste, and brown sugar.
- Let the chili simmer uncovered for 2 to 3 hours to develop rich and complex flavors. Season with kosher salt and fresh ground black pepper to taste.
- Serve the Cincinnati Chili over the cooked spaghetti, topping it with shredded cheddar and finely chopped onions if desired.
