Cincinnati Chili Recipe

Ground beef: The base of the chili, providing a rich and hearty texture.

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the overall flavor with its aromatic qualities.

Chili powder: Brings heat and a classic chili flavor.

Ground cinnamon: Adds a warm, sweet spice that is unique to Cincinnati chili.

Ground cumin: Provides an earthy, slightly spicy flavor.

Ground allspice: Adds a complex, slightly sweet flavor.

Ground cloves: Contributes a strong, aromatic flavor.

Unsweetened cocoa powder: Adds depth and a subtle chocolatey richness.

Beef broth: Adds moisture and enhances the beefy flavor.

Tomato sauce: Provides a tangy base for the chili.

Apple cider vinegar: Adds acidity and brightness to balance the flavors.

Worcestershire sauce: Adds umami and depth to the chili.

Brown sugar: Balances the acidity with a touch of sweetness.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth.

Spaghetti: The traditional base for serving Cincinnati chili.

Cheddar cheese: Adds a creamy, tangy topping.

Diced onions: Provides a fresh, crunchy garnish.

Kidney beans: Adds protein and texture to the dish.

When browning the ground beef, make sure to break it up into small crumbles to ensure even cooking and a better texture in the final dish. To enhance the flavor, allow the onion and garlic to cook until they are fully softened and aromatic before adding the spices. This will help to release their natural sweetness and deepen the overall flavor of the chili.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor. Use ¼ teaspoon of garlic powder per clove.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and flavor of chili powder.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg has a warm, slightly sweet flavor that can replace cinnamon in savory dishes.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy and slightly citrusy flavor.

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

• ground cloves - Substitute with ground nutmeg: Ground nutmeg provides a similar warm and spicy note.

• unsweetened cocoa powder - Substitute with dark chocolate: Dark chocolate can add a rich, deep flavor similar to cocoa powder. Use 1 ounce of dark chocolate per tablespoon of cocoa powder.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor to tomato sauce.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can replace apple cider vinegar.

• worcestershire sauce - Substitute with soy sauce and a dash of lemon juice: Soy sauce with a bit of lemon juice can mimic the umami and tangy flavor of Worcestershire sauce.

• brown sugar - Substitute with white sugar and molasses: A mix of white sugar and molasses can replicate the caramel notes of brown sugar.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile.

• spaghetti - Substitute with rice noodles: Rice noodles can provide a similar texture and are a good gluten-free option.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese has a similar melt and mild flavor.

• diced onions - Substitute with green onions: Green onions provide a milder and slightly sweeter flavor.

• kidney beans - Substitute with black beans: Black beans have a similar texture and can replace kidney beans in the recipe.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chili to airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was stored.

• Store the chili in the refrigerator for up to 3-4 days. Make sure the containers are sealed tightly to maintain freshness.

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

• When ready to use, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the integrity of the dish.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the chili appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.

• Serve the reheated chili over freshly cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans for that authentic Cincinnati experience.

• For stovetop reheating:

  1. Place the leftover Cincinnati chili in a saucepan.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until the chili is warmed through.
  4. Serve over freshly cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans.

• For microwave reheating:

  1. Transfer the Cincinnati chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the chili is hot.
  5. Serve over freshly cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Cincinnati chili in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the chili is thoroughly warmed.
  5. Serve over freshly cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans.

• For slow cooker reheating:

  1. Transfer the Cincinnati chili to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chili is hot.
  4. Serve over freshly cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans.

• For sous vide reheating:

  1. Place the Cincinnati chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Carefully remove the bag, open it, and serve the chili over freshly cooked spaghetti.
  5. Top with shredded cheddar cheese, diced onions, and kidney beans.

• Large pot: To brown the ground beef and cook the chili mixture.

• Wooden spoon: For stirring the ingredients and ensuring they are well combined.

• Knife: To chop the onion and mince the garlic.

• Cutting board: A surface to safely chop the onion and mince the garlic.

• Measuring spoons: To measure out the spices, cocoa powder, vinegar, Worcestershire sauce, and brown sugar.

• Measuring cups: For measuring the beef broth and tomato sauce.

• Colander: To drain the excess fat from the browned ground beef.

• Can opener: To open the can of tomato sauce and the can of kidney beans.

• Spaghetti pot: To cook the spaghetti.

• Cheese grater: To shred the cheddar cheese.

• Serving bowls: To serve the finished Cincinnati chili over spaghetti.

• Ladle: For serving the chili onto the spaghetti.

• Timer: To keep track of the 2-hour simmering time.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-cooked ground beef: Cook and freeze ground beef in batches, then thaw and use as needed.

Opt for canned beans: Save time by using canned kidney beans instead of cooking dried beans.

Simmer in a slow cooker: Transfer the mixture to a slow cooker and let it cook on low for 6-8 hours.

Double the recipe: Make a larger batch and freeze portions for quick meals later.