Cincinnati Chili Recipe

Ground beef: The base of the chili, providing a hearty and savory foundation.

Onion: Adds sweetness and depth to the chili as it cooks.

Garlic: Enhances the flavor with its aromatic qualities.

Chili powder: Brings heat and a classic chili flavor to the dish.

Ground cinnamon: Offers a warm, sweet spice that distinguishes Cincinnati chili.

Ground cumin: Adds an earthy, nutty flavor to the chili.

Ground allspice: Contributes a sweet and spicy note to the mix.

Ground cloves: Provides a strong, aromatic flavor that complements the other spices.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a mild heat and depth to the flavor.

Unsweetened chocolate: Gives the chili a rich, complex flavor.

Beef broth: Adds moisture and a savory depth to the chili.

Tomato sauce: Provides a tangy base that balances the spices.

Apple cider vinegar: Adds acidity and brightness to the dish.

Worcestershire sauce: Enhances the umami flavor of the chili.

Spaghetti: Serves as the base for the chili, offering a unique twist on traditional serving methods.

Kidney beans: Optional, adds texture and protein to the dish.

Cheddar cheese: Provides a creamy, tangy topping that complements the chili.

Oyster crackers: Adds a crunchy texture to the finished dish.

To achieve the perfect texture and flavor in your Cincinnati chili, consider using a combination of ground beef with a slightly higher fat content, such as 80/20. This will ensure the chili remains rich and moist throughout the cooking process. When browning the ground beef, do not rush the process; allow it to develop a deep, caramelized crust before draining the excess fat. This step enhances the overall flavor profile of the dish. Additionally, when adding the spices, take a moment to toast them in the pot with the onion and garlic. This will release their essential oils and deepen the aromatic qualities of the chili. Finally, when incorporating the unsweetened chocolate, ensure it is finely chopped or grated to facilitate even melting and distribution throughout the chili, adding a subtle richness that complements the spices beautifully.

• 2 lbs ground beef - Substitute with ground turkey: Ground turkey is a leaner option and will absorb the spices well, maintaining the flavor profile of the dish.

• 1 large onion, chopped - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the spices in the chili.

• 4 cloves garlic, minced - Substitute with garlic powder: Use ¼ teaspoon of garlic powder per clove to maintain the garlic flavor without fresh garlic.

• 2 tablespoon chili powder - Substitute with cayenne pepper and paprika: Mix 1 tablespoon of paprika with ½ teaspoon of cayenne pepper for a similar heat and flavor.

• 1 teaspoon ground cinnamon - Substitute with nutmeg: Nutmeg offers a warm, sweet flavor that can mimic the complexity of cinnamon.

• 1 teaspoon ground cumin - Substitute with ground coriander: Coriander has a citrusy and slightly sweet flavor that can complement the other spices.

• 1 teaspoon ground allspice - Substitute with ground nutmeg and cloves: A mix of ½ teaspoon nutmeg and ½ teaspoon cloves can replicate the warm, spicy notes of allspice.

• 1 teaspoon ground cloves - Substitute with ground nutmeg: Nutmeg provides a warm, sweet flavor that can substitute for cloves.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• 1 teaspoon black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• 1 oz unsweetened chocolate - Substitute with cocoa powder: Use 3 tablespoons of cocoa powder to provide a similar depth and richness.

• 2 cups beef broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base for the chili.

• 1 can tomato sauce (15 oz) - Substitute with crushed tomatoes: Crushed tomatoes can offer a similar texture and flavor, though slightly chunkier.

• 2 tablespoon apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tanginess.

• 2 tablespoon worcestershire sauce - Substitute with soy sauce and balsamic vinegar: A mix of 1 tablespoon soy sauce and 1 tablespoon balsamic vinegar can mimic the umami and tangy notes.

• 1 lb spaghetti, cooked - Substitute with rice noodles: Rice noodles offer a gluten-free option with a similar texture.

• 1 can kidney beans (optional) - Substitute with black beans: Black beans have a similar texture and can absorb the flavors well.

• 1 cup shredded cheddar cheese - Substitute with monterey jack cheese: Monterey Jack provides a similar melt and mild flavor.

• 1 cup chopped onions - Substitute with green onions: Green onions offer a milder onion flavor and a fresh, crisp texture.

• 1 cup oyster crackers - Substitute with saltine crackers: Saltine crackers provide a similar crunchy texture and salty flavor.

• Allow the Cincinnati chili to cool to room temperature before storing. This prevents condensation, which can lead to a watery texture and spoilage.

• Transfer the chili into airtight containers. For optimal freshness, use containers that are just the right size to minimize air exposure.

• If you plan to consume the chili within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the chili in the freezer. It can be frozen for up to 3 months without losing its rich flavor and hearty texture.

• When freezing, consider portioning the chili into smaller containers or freezer bags. This allows you to thaw only what you need, reducing waste and preserving quality.

• Label each container with the date of storage. This helps you keep track of freshness and ensures you enjoy the chili at its best.

• To reheat, thaw frozen chili in the refrigerator overnight. This gradual thawing helps maintain the integrity of the flavors.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or water if it appears too thick.

• Alternatively, use a microwave for reheating. Place the chili in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

• Once reheated, serve the chili over freshly cooked spaghetti and garnish with your favorite toppings like shredded cheddar cheese, chopped onions, and oyster crackers for that authentic Cincinnati experience.

• Gently reheat the Cincinnati chili on the stovetop over low heat. Stir occasionally to ensure even warming and prevent sticking. Add a splash of beef broth if the chili seems too thick, restoring its luscious consistency.

• Use a microwave-safe dish to reheat the chili in the microwave. Cover it with a microwave-safe lid or wrap to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until it's heated through. This method is quick and convenient, perfect for a busy day.

• For a slow and steady approach, reheat the chili in a slow cooker. Set it on low and let it warm gradually over a couple of hours. This method is ideal if you have time to spare and want to infuse the flavors even more.

• If you have an oven-safe dish, preheat your oven to 300°F (150°C). Place the chili in the dish, cover it with foil, and heat for about 20-30 minutes. This method is great for reheating larger quantities while maintaining the dish's integrity.

• For a creative twist, transform your leftover Cincinnati chili into a baked casserole. Layer it with cooked spaghetti in a baking dish, sprinkle with shredded cheddar cheese, and bake at 350°F (175°C) until the cheese is bubbly and golden.

• Large pot: Essential for cooking the ground beef and simmering the chili mixture. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: Useful for stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

• Knife: Needed for chopping the onion and mincing the garlic. A sharp knife will make this task easier and more efficient.

• Cutting board: Provides a safe and stable surface for chopping the onion and garlic.

• Measuring spoons: Necessary for accurately measuring out the spices and other small-quantity ingredients like vinegar and Worcestershire sauce.

• Measuring cup: Used for measuring the beef broth and tomato sauce to ensure the correct liquid proportions.

• Colander: Handy for draining the cooked ground beef to remove excess fat.

• Grater: Needed if you are shredding the cheddar cheese yourself for topping the chili.

• Can opener: Required for opening the can of tomato sauce and optional kidney beans.

• Spaghetti pot: Used for boiling and cooking the spaghetti separately before serving the chili over it.

• Serving spoon: Ideal for serving the finished chili over the spaghetti and adding toppings.

Batch cook the beef: Brown the ground beef in advance and freeze in portions. This saves time on busy days.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in airtight containers.

Use a slow cooker: Combine all ingredients in a slow cooker and let it simmer while you handle other tasks.

Instant pot magic: Use an Instant Pot to cut down on simmering time without sacrificing flavor.

Pre-cook spaghetti: Cook and store spaghetti in the fridge, then reheat when serving.