Description

This Cincinnati Chili recipe features a rich, unique blend of spices and flavors simmered with boiled ground beef to create a savory and slightly sweet chili sauce. Served over spaghetti and topped with shredded cheddar cheese, beans, diced onions, and oyster crackers, it offers a comforting and hearty meal perfect for family dinners or gatherings.

Ingredients

Scale

Meat and Seasoning

3 pounds boiled ground chuck (drained)
1 tablespoon olive oil
1½ cups diced onions
1 teaspoon diced garlic

Chili Base

1 quart water
6 ounces tomato paste
1½ tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground cloves
¼ teaspoon ground cayenne pepper (or crushed red pepper flakes)
1 teaspoon chili powder
0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
0.5 ounces Williams Original Chili Seasoning (½ envelope)
1 tablespoon granulated sugar (dissolved in ¼ cup hot water)
3 teaspoons ground cinnamon
1 teaspoon ground allspice
2 tablespoons unsweetened cocoa powder (or 1 oz. square unsweetened chocolate)
1 tablespoon unsulphured molasses

Pasta and Toppings

1 pound dry spaghetti (1 package)
2-4 cups freshly shredded cheddar cheese
15 ounces canned black beans (drained and rinsed, 1 can)
15 ounces canned red beans (drained and rinsed, 1 can)
1 onion (diced, raw)
9 ounces oyster crackers (1 package)

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Instructions

Boil Ground Chuck: Begin by boiling the 3 pounds of ground chuck until fully cooked. Drain the meat thoroughly to remove excess fat. This step helps produce a leaner chili base with concentrated beef flavor.
Sauté Onions and Garlic: Heat a large Dutch oven or heavy-bottomed pot over medium heat and add 1 tablespoon olive oil. Add 1½ cups diced onions and sauté until translucent, approximately 5 minutes. Add 1 teaspoon diced garlic during the last minute and stir to release its aroma.
Add Remaining Ingredients and Meat: To the pot, add all remaining chili ingredients including the boiled and drained ground beef, 1 quart water, 6 ounces tomato paste, apple cider vinegar, Worcestershire sauce, spices, seasonings, dissolved sugar, cocoa powder, and molasses. Stir well to combine.
Simmer Chili: Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for at least 2 hours. Stir occasionally and add a little water if the chili becomes too thick. This slow simmering will develop the unique sweet and savory flavors characteristic of Cincinnati chili.
Cook Spaghetti: In the last 15-20 minutes of chili simmering, cook 1 pound of dry spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain well.
Serve: Plate the cooked spaghetti and ladle the Cincinnati chili over the top. Garnish with shredded cheddar cheese (2-4 cups), rinsed black and red beans, raw diced onions, and oyster crackers for crunch. Serve immediately while hot.

Notes

This Cincinnati chili is a deliciously different take on chili, characterized by its unique blend of spices including cinnamon, allspice, and unsweetened cocoa powder for a subtly sweet and complex flavor.
Boiling the ground beef beforehand removes excess grease, resulting in a cleaner chili sauce.
Adjust the amount of cayenne or crushed red pepper according to your heat preference.
Use freshly shredded cheddar cheese for best melting and flavor.
Step-by-step photos can enhance understanding of cooking steps and are recommended if you’re new to making Cincinnati chili.

Nutrition

Serving Size: 1 bowl
Calories: 1065 kcal
Sugar: 11 g
Sodium: 1136 mg
Fat: 50 g
Saturated Fat: 20 g
Unsaturated Fat: 23 g
Trans Fat: 2 g
Carbohydrates: 99 g
Fiber: 13 g
Protein: 54 g
Cholesterol: 149 mg