Cincinnati Chili
Savor Cincinnati chili with it's sweet-savory blend, warm spices, and rich, sauce-like texture—delicious over spaghetti or a hot dog!
Ingredients
- 2 pounds lean ground beef
- 2 cups water, plus more as needed
- 1 large white onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic, minced
- 2 teaspoons Worcestershire sauce
- ½ ounce unsweetened chocolate, optional
- ¼ cup chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
For Serving
- spaghetti, cooked al dente
- sharp cheddar cheese, finely shredded
- white onions, diced
- kidney beans, cooked
- oyster crackers
Instructions
- Place the ground beef in a large heavy-bottom pot or Dutch oven. Pour 2 cups of cold water over the beef, ensuring it is fully submerged. Bring the water to a boil over medium-high heat, stirring frequently and breaking up the beef with a fork into very fine crumbles. Continue boiling gently until the beef is cooked through, about 30 minutes.
- Add the chopped onions, tomato sauce, apple cider vinegar, garlic, Worcestershire sauce, and chocolate (if using) to the pot with the cooked beef. Stir well to combine.
- Add the chili powder, salt, cumin, cinnamon, cayenne pepper, allspice, and cloves. Stir until the spices are evenly distributed.
- Bring the mixture to a boil. Then, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, leaving a small gap to allow steam to escape. Cook the chili for 3 hours, stirring occasionally. Add water, a few tablespoons at a time, if the chili becomes too thick or begins to stick to the bottom of the pot.
- Once the chili has cooked for 3 hours, taste and adjust seasonings as needed.
- Serve hot over cooked spaghetti. Add optional garnishes like shredded cheese, diced onions, cooked kidney beans, and oyster crackers.