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Cincinnati Chili

a bowl of Cincinnati chili served on spaghetti noodles topped with shredded cheese, kidney beans and oyster crackers
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  2 hrs 15 min

Ingredients

  • 2 pounds 90/10 ground beef
  • 2 cups water or chicken stock, plus more if needed
  • 2 medium yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chili powder, plus more to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons sea salt
  • Freshly cracked black pepper
  • 2 tablespoons unfiltered apple cider vinegar
  • 1 ounce unsweetened chocolate (optional)

For serving (optional)

  • 16 ounces spaghetti, cooked
  • 4 cups shredded cheddar cheese
  • 1 cup chopped yellow onion
  • 1 cup dark red kidney beans, drained and rinsed
  • 1 cup oyster crackers

Method

  1. Place the ground beef in a large pot or Dutch oven. Pour in 2 cups of water and bring to a boil over high heat. Reduce the heat to medium high and cook, breaking the meat into small pieces, until it is cooked through, about 15 minutes.
  2. Stir in the onions, garlic, crushed tomatoes, tomato paste, Worcestershire, chili powder, oregano, cinnamon, allspice, cloves, salt, and pepper and return to a boil. Reduce the heat to a simmer, and cook, stirring occasionally and adding more water as necessary, until the chili reaches your desired thickness, 2 to 3 hours. Stir in the vinegar and chocolate, if using, and adjust the seasoning to taste.
  3. Divide the cooked spaghetti between bowls and ladle the chili over top. Serve topped with cheddar cheese, onions, beans, and oyster crackers if using.