Cincinnati Chili

Total Time Prep: 15 min. Cook: 2 hours
Yield 5 servings
Test Kitchen Approved
Cincinnati chili is special, right down to its long list of spices and one not-so-secret ingredient. Cincinnati—aka Cincy or Queen City—is well-known for the midwestern staple.

Ingredients

  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 1/2 ounce unsweetened chocolate, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Optional: Hot cooked spaghetti, shredded cheddar cheese, additional chopped onion, rinsed and drained kidney beans and oyster crackers

Directions

  1. In a Dutch over medium heat, cook beef and onions until beef is no longer pink and onions are tender, 10-12 minutes, breaking meat into crumbles; drain. Add the next 15 ingredients. Bring to a boil; reduce heat.
  2. Simmer, uncovered, about 1-3/4 hours or until desired consistency is achieved, stirring occasionally. Discard bay leaf. If desired, serve with spaghetti, cheese, additional chopped onion, kidney beans and oyster crackers.

Nutrition Facts

1 cup: 431 calories, 24g fat (9g saturated fat), 112mg cholesterol, 967mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 37g protein.

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