Cincinnati Chili Recipe

Ground beef: The main protein for the chili, providing a hearty base.

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the flavor with its aromatic qualities.

Chili powder: Brings heat and a rich, smoky 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, sweet, and peppery flavor.

Ground cloves: Contributes a strong, sweet, and slightly bitter flavor.

Unsweetened cocoa powder: Adds depth and richness to the chili.

Beef broth: Enhances the meaty flavor and provides a liquid base.

Tomato sauce: Adds a tangy and slightly sweet tomato flavor.

Apple cider vinegar: Provides acidity to balance the flavors.

Worcestershire sauce: Adds a savory, umami flavor.

Brown sugar: Adds sweetness to balance the spices.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

Spaghetti: The base for serving the chili, making it a unique dish.

Shredded cheddar cheese: A classic topping that adds creaminess and flavor.

Chopped onions: Adds a fresh, crunchy texture as a topping.

Kidney beans: A traditional topping that adds protein and texture.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the meat absorb the flavors of the spices and sauces more effectively. Additionally, when adding the chopped onion and minced garlic, cook them until they are just translucent to avoid overcooking, which can lead to a bitter taste. For a richer flavor, consider toasting the spices (chili powder, cinnamon, cumin, allspice, and cloves) in the pot for a minute before adding the other ingredients. This technique releases the essential oils in the spices, enhancing the overall depth 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 flavor, which can complement the spices in the chili.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar depth of flavor.

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

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

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can stand in for cumin.

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

• ground cloves - Substitute with ground nutmeg: Ground nutmeg can provide a similar warm, spicy note.

• unsweetened cocoa powder - Substitute with dark chocolate: Dark chocolate can add a similar depth of flavor and richness to the chili.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base, though it may be slightly lighter in flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can offer a similar texture and tomato flavor, though they may be slightly chunkier.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can add a comparable tang to the dish.

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

• brown sugar - Substitute with honey: Honey can provide a similar sweetness and depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and peppery flavor.

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

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the chili.

• chopped onions - Substitute with green onions: Green onions can provide a similar crunch and a slightly milder onion flavor.

• kidney beans - Substitute with black beans: Black beans have a similar texture and can add a slightly different but complementary flavor.

• Allow the Cincinnati chili to cool completely before storing. This helps maintain the integrity of the flavors and prevents condensation from forming inside the storage container.

• Transfer the cooled chili into airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers or heavy-duty freezer bags also work well.

• Label the containers with the date and contents. This ensures you can easily identify the chili and keep track of its freshness.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. This keeps the ground beef and spices fresh and flavorful.

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

• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing process helps maintain the quality of the chili.

• 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, using a microwave-safe container and stirring every minute to ensure even heating.

• If the chili appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency. This helps revive the chili to its original, luscious state.

• Serve the reheated Cincinnati chili over freshly cooked spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans as desired. This ensures each serving is as delightful as the first.

• Stovetop Method:

  1. Place the leftover Cincinnati chili in a saucepan.
  2. Add a splash of beef broth or water to maintain its moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 10-15 minutes.
  4. Serve over freshly cooked spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans.

• Microwave Method:

  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 for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Once heated, serve over spaghetti and garnish with shredded cheddar cheese, chopped onions, and kidney beans.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Cincinnati chili in an oven-safe dish.
  3. Add a bit of beef broth or water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Serve over spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans.

• Slow Cooker Method:

  1. Transfer the Cincinnati chili to your slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once warmed, serve over spaghetti and garnish with shredded cheddar cheese, chopped onions, and kidney beans.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the Cincinnati chili in the top pot.
  3. Stir occasionally, heating until the chili is warmed through, which should take about 15-20 minutes.
  4. Serve over spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans.

• Large pot: Used for browning the ground beef and simmering the chili mixture.

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

• Knife: Essential for chopping the onion and mincing the garlic.

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

• Measuring spoons: Necessary for accurately measuring the spices, cocoa powder, apple cider vinegar, Worcestershire sauce, and brown sugar.

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

• Colander: Useful for draining the excess fat from the browned ground beef.

• Spaghetti pot: Needed for cooking the spaghetti.

• Cheese grater: Handy for shredding the cheddar cheese for topping.

• Serving bowls: Used for serving the finished Cincinnati chili with all the toppings.

• Ladle: Perfect for serving the chili over the cooked spaghetti.

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

Use pre-cooked beef: Opt for pre-cooked ground beef to cut down on cooking time.

Simmer in a slow cooker: Use a slow cooker to let the chili simmer while you attend to other tasks.

Batch cooking: Make a large batch and freeze portions for quick future meals.

Pre-measure spices: Measure out the chili powder, cinnamon, cumin, allspice, and cloves beforehand.