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Cincinnati Chili

A uniquely spiced, deeply flavorful chili traditionally served over spaghetti, Cincinnati chili is surprisingly easy to make at home and freezes beautifully for future enjoyment.
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Prep Time 15 minutes
Cook Time 2 hours
Servings 8

Equipment

  • Large pot or Dutch oven
  • Spoon for breaking up beef and stirring
  • lid for simmering
  • Airtight container for storage
  • freezer-safe containers or bags for freezing

Ingredients
  

Main ingredients

  • 2 pounds lean ground beef The star of our show!
  • 4 cups beef broth Provides the savory liquid base.
  • 1 (12 oz) can tomato paste For that rich, concentrated tomato flavor.
  • 2 cups diced white onion Adds a sweet and aromatic foundation.
  • 2 tablespoons cocoa powder optional, for depth and a hint of richness
  • 2 tablespoons minced garlic Because garlic makes everything better!
  • 2 tablespoons apple cider vinegar A touch of tang to balance out the richness.
  • 2 tablespoons chili powder The classic chili spice.
  • 1 tablespoon Worcestershire sauce Adds a savory, umami punch.
  • 2 teaspoons cumin Earthy and warm, a chili essential.
  • 2 teaspoons dried oregano Adds a lovely herbaceous note.
  • 2 teaspoons beef bouillon Boosts that beefy flavor even more!
  • 2 teaspoons granulated sugar Just a pinch to round out the flavors.
  • 2 bay leaves For that subtle aromatic magic during simmering.
  • 1 teaspoon ground cinnamon Adds warmth and complexity.
  • 1 teaspoon allspice Contributes to that signature flavor.
  • 0.5 teaspoon black pepper For a little bite.
  • 0.5 teaspoon cayenne pepper Adjust based on desired heat.
  • 0.25 teaspoon ground cloves For a fragrant, cozy note.
  • to taste Salt Always taste and adjust at the end!

Instructions
 

  • Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it up with a spoon. Drain off excess fat.
    2 pounds lean ground beef
  • Add the diced white onion to the pot with the beef and cook until softened, about 5 minutes.
    2 pounds lean ground beef
  • Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
    2 pounds lean ground beef
  • Pour in the beef broth, tomato paste, cocoa powder (if using), apple cider vinegar, chili powder, Worcestershire sauce, cumin, oregano, beef bouillon, granulated sugar, bay leaves, cinnamon, allspice, black pepper, cayenne pepper, and ground cloves.
    2 pounds lean ground beef
  • Stir everything well to combine and bring the mixture to a gentle simmer.
  • Reduce heat to low, cover the pot, and let the chili simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
  • Before serving, remove and discard the bay leaves. Taste and add salt if needed.
    2 pounds lean ground beef
  • Serve the chili over cooked spaghetti noodles, with desired toppings like shredded cheddar cheese, kidney beans, chopped onion, or hot sauce.

Notes

This chili tastes even better the next day. It freezes well for up to 3 months. For a vegetarian option, use vegetable broth and add extra vegetables or lentils.