Description

Cincinnati Chili is a unique regional dish featuring spiced meat sauce served over spaghetti, often topped with cheese, onions, and beans. It offers a blend of Mediterranean-inspired spices that sets it apart from traditional chili.

Ingredients

Units Scale

2 lbs ground beef
1 large onion, finely chopped
2 cloves garlic, minced
2 cups water
1 can (15 oz) tomato sauce
2 tbsp apple cider vinegar
2 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cumin
1/2 tsp ground cloves
1/4 tsp ground cayenne pepper
1/2 oz unsweetened chocolate
1 tsp salt
1/2 tsp black pepper
1 bay leaf
1 lb cooked spaghetti
1 can (15 oz) kidney beans, rinsed and warmed
1 small onion, chopped (for topping)
2 cups shredded cheddar cheese (for topping)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium heat, add ground beef and water. Break up the beef as it cooks until it is fully crumbled but not browned.
Add the chopped onion, garlic, tomato sauce, vinegar, and all the spices including chocolate. Stir to combine.
Bring to a boil, then reduce heat to low and simmer uncovered for about 1.5 to 2 hours, stirring occasionally.
Remove bay leaf and skim any fat from the surface.
Serve over cooked spaghetti. For traditional Cincinnati style, use the 3-way, 4-way, or 5-way method: 3-way: chili + spaghetti + cheese, 4-way: add onions or beans, 5-way: add both onions and beans.

Notes

Flavor improves when chili is made a day ahead and reheated.
Can be frozen for up to 3 months.
Use freshly shredded cheese for best texture.

Nutrition

Serving Size: 1 plate (approx. 1.5 cups chili over 1 cup spaghetti)
Calories: 560
Sugar: 6g
Sodium: 820mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 6g
Protein: 35g
Cholesterol: 95mg