Cincinnati Chili
Seasoned with a unique blend of spices and a hint of chocolate, Cincinnati chili is unlike any other. Traditionally served over spaghetti and topped ‘five-way’ style with beans, onions, and cheese, it’s a crowd-pleaser that’s easily customized—and the cheese can be swapped to keep it dairy free.
Servings: 8
Calories: 406kcal
Ingredients
Seasoning blend:
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground all-spice
- 1/2 teaspoon ground coriander
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
For the chili:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1 8-ounce can tomato sauce
- 1 15-ounce can petite diced tomatoes with juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 ounce unsweetened chocolate or 1 tablespoon cocoa powder
- 1 bay leaf
For serving:
- 1 15-ounce can kidney beans drained and rinsed
- 1 pound package spaghetti
- 1 medium onion diced
- 3 cups shredded cheddar cheese or vegan cheese shreds
Instructions
- Combine dry ingredients. Mix the chili powder, paprika, cumin, all spice, coriander, cinnamon, cloves and cayenne pepper together in a small bowl. Set aside.
- Sauté the onions and garlic. Heat olive oil in a large pot over medium-high heat. Add the onions and garlic. Let them cook, stirring as needed, until the onions are translucent and soft - about 5 minutes.
- Add the spices. Then, add the spice mixture and stir to coat the onions. Cook until fragrant - about 30 seconds or so.
- Brown the beef. Next, add the meat and let it brown, breaking it into small pieces as it's cooked through (no longer pink) and coated with spices.
- Simmer the chili. Add the salt, tomato sauce, tomatoes, bay leaf, chocolate, vinegar and Worcestershire sauce and bring the pot to a simmer. Let the pasta simmer for about 30 minutes, or until thickened slightly.
- Cook the spaghetti. While the chili simmers, bring a large pot of salted water to a boil, and cook the pasta according to package directions for al dente. When the spaghetti is tender, drain and toss with oil to keep the pasta from sticking.
- Serve the chili. Serve chili over a bed of spaghetti topped with beans, onions, and shredded cheese.I like to add my beans into the chili because we all like beans in our house, but traditionally they're served as a topping. See more about serving in my notes above.
Video
Nutrition
Calories: 406kcal | Carbohydrates: 50g | Protein: 27g | Fat: 11g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 443mg | Fiber: 5g | Sugar: 4g | Vitamin C: 3mg