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–+ servings

Cincinnati Chili

4 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
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.

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.

Nutrition

Calories: 406kcal Carbohydrates: 50g Protein: 27g Fat: 11g Trans Fat: 0.3g Cholesterol: 53mg Sodium: 443mg Fiber: 5g Sugar: 4g Vitamin C: 3mg