Name: Cincinnati Chili Recipe
Ingredients: 1 1/2 pound lean ground beef: The foundation of our chili, lean ground beef provides the meaty base. Using lean beef is important as we will be skimming off excess fat later, ensuring the chili isn’t greasy. The quality of the beef matters, so opt for a good grade of lean ground beef for the best flavor.; 1 1/2 teaspoons salt: Salt is the fundamental flavor enhancer, bringing out the best in all the other ingredients. It’s crucial for seasoning the beef and balancing the overall flavor profile of the chili.; 1/2 teaspoon black pepper: Black pepper adds a touch of warmth and subtle spice, complementing the other spices in the recipe. Freshly ground black pepper is always preferred for its brighter flavor.; 1 onion, diced: Onion provides a foundational aromatic base for the chili. Diced onion cooks down and adds a subtle sweetness and depth of flavor that is essential to the overall complexity of the chili. Yellow or white onions work best for their milder flavor when cooked for a long time.; 4 cups water: Water is the liquid base of Cincinnati Chili, contributing to its thinner, sauce-like consistency. The water helps to simmer the beef and spices together, allowing the flavors to meld and deepen over time.; 1 6 ounce can tomato paste: Tomato paste is a concentrated form of tomatoes, adding a rich tomato flavor and depth of color to the chili. It also helps to thicken the sauce slightly and provides a tangy counterpoint to the other spices. Using tomato paste instead of diced tomatoes is key to achieving the smooth texture of Cincinnati Chili.; 1/4 cup chili powder: Chili powder is a blend of spices, typically including dried chili peppers, cumin, oregano, and garlic powder. It provides the primary chili flavor and a mild heat. While this is a copycat recipe, using a good quality chili powder is important for achieving a complex flavor.; 2 Tablespoons apple cider vinegar: Apple cider vinegar adds a crucial element of acidity and brightness to Cincinnati Chili. It cuts through the richness of the beef and spices, adding a tangy counterpoint that balances the overall flavor profile. The vinegar is a key ingredient in the distinctive Cincinnati Chili taste.; 1 Tablespoon Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds a savory umami depth to the chili. Its complex flavor profile, with notes of vinegar, molasses, and anchovies, enhances the overall richness and complexity of the chili.; 1 Tablespoon cocoa powder: This might seem like an unusual ingredient in chili, but cocoa powder is a secret weapon in Cincinnati Chili. It adds a subtle depth of flavor, a hint of bitterness that balances the sweetness, and a richness that rounds out the spice profile. Unsweetened cocoa powder is essential; avoid using sweetened cocoa mixes.; 1 teaspoon cinnamon: Cinnamon is one of the signature spices in Cincinnati Chili, contributing to its unique Mediterranean-inspired flavor. It adds a warm, sweet, and slightly earthy note that is instantly recognizable. Don’t skip the cinnamon; it’s a crucial element of the authentic taste.; 1 teaspoon cumin: Cumin adds a warm, earthy, and slightly smoky flavor to the chili. It complements the chili powder and other spices, adding depth and complexity to the overall spice blend.; 1/2 teaspoon cayenne pepper: Cayenne pepper provides a touch of heat to Cincinnati Chili. While it’s not meant to be overly spicy, a little cayenne pepper adds a subtle kick that balances the sweetness and other spices. Adjust the amount to your preference if you prefer a milder or spicier chili.; 1/4 teaspoon allspice: Allspice adds a warm, complex flavor that is reminiscent of cloves, cinnamon, and nutmeg. It complements the other spices and contributes to the overall depth and aromatic complexity of Cincinnati Chili.; 1/4 teaspoon cloves: Cloves are a potent spice, adding a warm, pungent, and slightly sweet flavor. Just a small amount of cloves enhances the other spices and contributes to the unique aromatic profile of Cincinnati Chili. Use ground cloves and be careful not to add too much, as they can be overpowering.; 3 cloves garlic, minced: Garlic adds a pungent and savory aroma and flavor to the chili. Minced garlic infuses its flavor throughout the chili as it simmers. Freshly minced garlic is always preferred for its brighter flavor.; 1 bay leaf: Bay leaf adds a subtle, herbaceous, and slightly floral aroma to the chili as it simmers. It infuses a background depth of flavor that enhances the overall complexity. Remember to remove the bay leaf before serving.; 2 Tablespoons sugar or brown sugar: Sugar or brown sugar adds a touch of sweetness to balance the spices and acidity in Cincinnati Chili. It rounds out the flavor profile and prevents the chili from being overly savory or acidic. Brown sugar adds a slightly molasses-like note for added depth.

Ingredients

Scale

1 1/2 pound lean ground beef: The foundation of our chili, lean ground beef provides the meaty base. Using lean beef is important as we will be skimming off excess fat later, ensuring the chili isn’t greasy. The quality of the beef matters, so opt for a good grade of lean ground beef for the best flavor.

1 1/2 teaspoons salt: Salt is the fundamental flavor enhancer, bringing out the best in all the other ingredients. It’s crucial for seasoning the beef and balancing the overall flavor profile of the chili.

1/2 teaspoon black pepper: Black pepper adds a touch of warmth and subtle spice, complementing the other spices in the recipe. Freshly ground black pepper is always preferred for its brighter flavor.

1 onion, diced: Onion provides a foundational aromatic base for the chili. Diced onion cooks down and adds a subtle sweetness and depth of flavor that is essential to the overall complexity of the chili. Yellow or white onions work best for their milder flavor when cooked for a long time.

4 cups water: Water is the liquid base of Cincinnati Chili, contributing to its thinner, sauce-like consistency. The water helps to simmer the beef and spices together, allowing the flavors to meld and deepen over time.

1 6 ounce can tomato paste: Tomato paste is a concentrated form of tomatoes, adding a rich tomato flavor and depth of color to the chili. It also helps to thicken the sauce slightly and provides a tangy counterpoint to the other spices. Using tomato paste instead of diced tomatoes is key to achieving the smooth texture of Cincinnati Chili.

1/4 cup chili powder: Chili powder is a blend of spices, typically including dried chili peppers, cumin, oregano, and garlic powder. It provides the primary chili flavor and a mild heat. While this is a copycat recipe, using a good quality chili powder is important for achieving a complex flavor.

2 Tablespoons apple cider vinegar: Apple cider vinegar adds a crucial element of acidity and brightness to Cincinnati Chili. It cuts through the richness of the beef and spices, adding a tangy counterpoint that balances the overall flavor profile. The vinegar is a key ingredient in the distinctive Cincinnati Chili taste.

1 Tablespoon Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds a savory umami depth to the chili. Its complex flavor profile, with notes of vinegar, molasses, and anchovies, enhances the overall richness and complexity of the chili.

1 Tablespoon cocoa powder: This might seem like an unusual ingredient in chili, but cocoa powder is a secret weapon in Cincinnati Chili. It adds a subtle depth of flavor, a hint of bitterness that balances the sweetness, and a richness that rounds out the spice profile. Unsweetened cocoa powder is essential; avoid using sweetened cocoa mixes.

1 teaspoon cinnamon: Cinnamon is one of the signature spices in Cincinnati Chili, contributing to its unique Mediterranean-inspired flavor. It adds a warm, sweet, and slightly earthy note that is instantly recognizable. Don’t skip the cinnamon; it’s a crucial element of the authentic taste.

1 teaspoon cumin: Cumin adds a warm, earthy, and slightly smoky flavor to the chili. It complements the chili powder and other spices, adding depth and complexity to the overall spice blend.

1/2 teaspoon cayenne pepper: Cayenne pepper provides a touch of heat to Cincinnati Chili. While it’s not meant to be overly spicy, a little cayenne pepper adds a subtle kick that balances the sweetness and other spices. Adjust the amount to your preference if you prefer a milder or spicier chili.

1/4 teaspoon allspice: Allspice adds a warm, complex flavor that is reminiscent of cloves, cinnamon, and nutmeg. It complements the other spices and contributes to the overall depth and aromatic complexity of Cincinnati Chili.

1/4 teaspoon cloves: Cloves are a potent spice, adding a warm, pungent, and slightly sweet flavor. Just a small amount of cloves enhances the other spices and contributes to the unique aromatic profile of Cincinnati Chili. Use ground cloves and be careful not to add too much, as they can be overpowering.

3 cloves garlic, minced: Garlic adds a pungent and savory aroma and flavor to the chili. Minced garlic infuses its flavor throughout the chili as it simmers. Freshly minced garlic is always preferred for its brighter flavor.

1 bay leaf: Bay leaf adds a subtle, herbaceous, and slightly floral aroma to the chili as it simmers. It infuses a background depth of flavor that enhances the overall complexity. Remember to remove the bay leaf before serving.

2 Tablespoons sugar or brown sugar: Sugar or brown sugar adds a touch of sweetness to balance the spices and acidity in Cincinnati Chili. It rounds out the flavor profile and prevents the chili from being overly savory or acidic. Brown sugar adds a slightly molasses-like note for added depth.

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Instructions

Combine Water and Tomato Paste: In a large skillet or Dutch oven (a 6-quart Dutch oven is ideal), whisk together the 4 cups of water and the 6-ounce can of tomato paste over medium-high heat. Whisking ensures the tomato paste dissolves smoothly into the water, creating a uniform base for the chili. Heating the mixture slightly helps the tomato paste to incorporate more easily.

Add Ground Beef: Add the 1 1/2 pounds of raw lean ground beef to the water and tomato paste mixture. Use your fingers or a spoon to break apart the ground beef and crumble it into small pieces. This helps the beef cook evenly and prevents large clumps from forming. Ensure the beef is well distributed in the liquid.

Incorporate Spices and Seasonings: Add the remaining ingredients to the pot: 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 1 diced onion, 1/4 cup of chili powder, 2 tablespoons of apple cider vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of cocoa powder, 1 teaspoon of cinnamon, 1 teaspoon of cumin, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, 3 minced cloves of garlic, 1 bay leaf, and 2 tablespoons of sugar or brown sugar.

Stir and Combine: Stir all the ingredients together thoroughly to ensure they are well combined. Make sure the spices are evenly distributed throughout the beef and liquid mixture. At this stage, the mixture will be quite liquid and may appear thin; this is normal.

Bring to a Boil and Simmer: Bring the chili mixture to a boil over medium-high heat. Once it reaches a boil, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it simmer for 2 hours, stirring occasionally. Simmering allows the flavors to meld and deepen, and the beef to become tender. Stirring prevents sticking and ensures even cooking.

Cool and Chill Overnight: After simmering for 2 hours, remove the chili from the stove and let it cool to room temperature. Once cooled, transfer the covered pot to the refrigerator and chill overnight, or for at least 8 hours. This chilling step is crucial for developing the full flavor of Cincinnati Chili. During chilling, the flavors will continue to meld and deepen, and the texture will improve. Chilling also allows the fat to solidify on the surface, making it easier to skim off.

Skim Grease and Reheat: The next day, remove the chili from the refrigerator. You will likely see a layer of solidified grease on the top. Skim off as much of this grease as possible using a spoon or ladle. This step is important for reducing the fat content and improving the texture of the chili. Once the grease is skimmed, warm the chili over medium heat until heated through and simmering gently. Avoid boiling rapidly at this stage, as it can toughen the beef.

Serve and Enjoy: Your Cincinnati Chili is now ready to serve! Follow the serving suggestions below to enjoy it in true Cincinnati style.

Nutrition

Serving Size: One Normal Portion
Calories: 522kcal