Cincinnati Chili Recipe
Cincinnati Chili is the ultimate comfort food for people who love spaghetti, cheese and chili.
Ingredients
- 2 pounds ground beef (lean)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- ¼ cup chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
- 1 teaspoon black pepper (to taste)
- 1 teaspoon salt (to taste)
- 1½ teaspoons white sugar
- 2 teaspoons apple cider vinegar
- ½ ounce unsweetened chocolate
- 1 bay leaf
- 6 ounces tomato paste (can or tube)
- 6 cups water
- 2 pounds spaghetti (If serving all at once)
- 6 cups bright orange cheddar cheese (grated)
Optional Toppings
- 1 raw onion (chopped)
- 1 can kidney beans
Equipment
Instructions
- Throw all the ingredients in a 5-6 quart pot (preferably a Dutch oven).
- Pour water over all of the ingredients.
- Mash all the ingredients together using a large potato masher.
- Bring the mixture to a simmer and cook 2 - 2.5 hours, stirring occasionally so that nothing sticks to the bottom of the pot.
- Chili is done when it reaches a saucy consistency. Don't let it get too thick. The goal is a saucy consistency that ladles easily over the spaghetti.
- Boil spaghetti until it's soft. We recommend that you follow the directions on the spaghetti package and add 3 to 5 minutes.
- Drain spaghetti into a colander and then transfer back to the pot. After you make sure that your pasta pot is off the heat, pour one large spoonful of the chili into the pasta pot and mix. (This step prevents the pasta from sticking together.)
- Use tongs to serve spaghetti on large plates.
- Ladle a large amount of chili on top of each plate of spaghetti.
- Optional: Place chopped raw onions and/or kidney beans on top of the chili.
- Use your hands to smother everything with a mountain of grated cheddar cheese. You should only see the bare edge of the chili and spaghetti.
Notes
- Cut the ingredients in half if you want to prepare this dish for four people.
- Don't hesitate to make extra chili. It tastes even better the next day.
- If you add the cheese when the chili is piping hot, the cheese will melt. To avoid this situation, wait five minutes after you ladle the chili over the spaghetti before adding the cheese. Another option is to chill the cheddar cheese in the freezer for about 15 minutes before you smother it over the chili. Don't stress too much. The dish should taste great even if the cheese gets melty.
Nutrition
Calories: 930kcalCarbohydrates: 86gProtein: 48gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 132mgSodium: 984mgPotassium: 951mgFiber: 9gSugar: 7gVitamin A: 2714IUVitamin C: 6mgCalcium: 568mgIron: 6mg
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