American
Cincinnati Chili
Cincinnati chili with finely simmered spiced beef, tomato, cocoa, warm spices, spaghetti, mild cheddar, onions, and beans.
8 servings · 25 minutes prep · 210 minutes cook
Ingredients
Chili
- 2 lb ground beef, 80 percent lean
- 5 cups water
- 1 6-oz can tomato paste
- 2 tbsp chili powder
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp cinnamon
- 1 tsp unsweetened cocoa powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1/2 tsp black pepper
To Serve
- 1 1/2 lb spaghetti, cooked
- 1 lb mild cheddar cheese, finely shredded
- 1 cup white onion, diced
- 1 15-oz can kidney beans, warmed
Directions
General
- Whisk ground beef and water in a large stockpot until the beef is completely broken into a fine slurry.
- Add tomato paste, chili powder, paprika, ground cumin, cinnamon, cocoa powder, dried oregano, garlic powder, ground allspice, ground cloves, nutmeg, bay leaf, apple cider vinegar, worcestershire sauce, kosher salt, and black pepper.
- Bring just to a simmer over medium heat, stirring frequently. Reduce the heat to low and simmer uncovered for 3-3 1/2 hours, stirring occasionally, until the meat is very fine and the chili is loose but lightly thickened.
- Divide the chili among shallow containers and cool it promptly and refrigerate within 2 hours; chill overnight. Skim and discard the hardened fat from the surface.
- Reheat gently, adding a little water if needed to maintain a loose, spoonable consistency.
- Serve over spaghetti and top with cheddar cheese, white onion, and kidney beans as desired.
