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Cincinnati Chili

Cincinnati Chili - recipe card
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A unique, savory-sweet meat sauce with Mediterranean-inspired spices, served over spaghetti and topped with shredded cheddar, onions, and kidney beans. This Cincinnati-style chili boasts a silky, deeply flavored texture with hints of cinnamon, allspice, and unsweetened chocolate.

Ingredients

Scale
  • 1 lb (454 g) 80/20 ground beef
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 oz (170 g) tomato paste (1 small can)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons chili powder (preferably a blend with cumin and oregano)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 oz (28 g) unsweetened chocolate, finely chopped
  • 2 cups (480 ml) low-sodium beef broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 oz (227 g) dried spaghetti
  • For serving: 4 oz (113 g) sharp cheddar cheese, finely shredded; 1 cup canned kidney beans, rinsed and drained; 1/2 cup finely chopped onion; oyster crackers (optional)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Stir frequently to ensure even browning and to prevent large clumps.
  2. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Do not let the garlic brown.
  3. Add the tomato paste and stir into the meat mixture. Cook for 2 minutes, stirring constantly, to caramelize the paste slightly and deepen its flavor. The color will darken to a brick red.
  4. Stir in the apple cider vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. This deglazing step incorporates all the fond into the sauce.
  5. Add the chili powder, cumin, cinnamon, allspice, cloves, bay leaf, chopped chocolate, beef broth, salt, and pepper. Stir until the chocolate is completely melted and the spices are fully incorporated. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low and let the chili cook uncovered, stirring occasionally, for 1 hour. The sauce should barely bubble; if it reduces too quickly, add a splash of water or broth to maintain a saucy consistency. The spices will meld and deepen.
  7. After 1 hour, remove the bay leaf. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. The chili should have a balanced sweet-savory profile with a subtle heat from the chili powder.
  8. While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta water, then drain the spaghetti and divide among four serving bowls.
  9. Ladle the chili over each portion of spaghetti. Top each bowl with 1 oz (28 g) of shredded cheddar cheese, 1/4 cup of kidney beans, and 2 tablespoons of finely chopped onion. Serve immediately with oyster crackers on the side.
  10. For a deeper flavor, let the chili cool and refrigerate overnight. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. The flavors continue to develop over time.

Notes

Store leftover chili (without spaghetti and toppings) in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a saucepan over low heat, stirring occasionally, until bubbling. Add a splash of beef broth if the chili has thickened too much. Spaghetti and toppings should be prepared fresh for best texture.

Nutrition

Keywords: Cincinnati chili, Cincinnati-style chili, Skyline chili copycat, spaghetti chili, meat sauce, Midwestern chili, comfort food, weeknight dinner, ground beef chili, chili with chocolate

Find it online: https://copycatkitchenco.com/cincinnati-chili/