Description
A classic recipe for Cincinnati Chili, a Midwestern favorite featuring a unique blend of spices and served over spaghetti with various toppings. This hearty and flavorful dish is perfect for satisfying cravings on chilly evenings.
Ingredients
Scale
Chili:
- 2 pounds ground beef
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
For Serving:
- 1 lb cooked spaghetti
- 1 can (15 oz) kidney beans (optional, drained and warmed)
- 1 small onion (chopped, for topping)
- 2 cups shredded cheddar cheese
Instructions
- Cook the Beef: In a large pot over medium heat, cook the ground beef and finely chopped onion until browned. Drain excess fat.
- Add Flavors: Add garlic, then stir in beef broth, tomato sauce, vinegar, spices, and seasonings. Simmer for 60–75 minutes.
- Serve: Remove bay leaf, serve chili over spaghetti, and add desired toppings.
Notes
- For authentic texture, try simmering beef in broth without browning first.
- Leftovers taste better the next day and freeze well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Midwestern)
Nutrition
- Serving Size: 1 bowl (with spaghetti and toppings)
- Calories: 610
- Sugar: 6g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg
