Name: Cincinnati Chili Recipe
Ingredients: ▢ 1 tablespoon Oil: The foundation of many great dishes starts with a good oil. In this recipe, the oil serves as the medium for sautéing our aromatic onions and browning the ground beef. A neutral-flavored oil like vegetable oil or canola oil works perfectly, allowing the flavors of the other ingredients to shine through. You could also opt for olive oil for a slightly richer flavor, though traditionally, a neutral oil is preferred to keep the focus on the chili’s spices. Don’t be tempted to skip this step; a little bit of oil prevents sticking and ensures even cooking of the initial ingredients.; ▢ 1 medium yellow onion, (chopped): Onions are the aromatic backbone of countless savory dishes, and Cincinnati Chili is no exception. Yellow onions, with their balanced sweetness and mild pungency when cooked, are ideal. They soften beautifully when sautéed, releasing their sugars and creating a flavorful base for the chili. Chopping the onion ensures it cooks down evenly and incorporates seamlessly into the chili. While yellow onions are the standard, you could experiment with white onions for a slightly sharper flavor or even a combination of yellow and sweet onions for added sweetness. The key is to chop them finely enough so they melt into the sauce during the long simmer.; ▢ 1 pound ground beef: Ground beef is the heart and soul of this chili, providing substance and a rich, meaty flavor. Using ground beef with a slightly higher fat content, like 80/20, will contribute to a more flavorful and tender chili. As the beef cooks and simmers, the fat renders, adding depth and richness to the overall sauce. Leaner ground beef can be used, but you might need to add a touch more oil initially to prevent sticking and ensure the chili doesn’t become too dry. Ground chuck is a fantastic option, offering a good balance of flavor and fat. For a slightly different texture, you could also use ground sirloin. Remember to break the beef up well as it cooks to ensure even browning and prevent large clumps in your chili.; ▢ 1 tablespoon minced garlic: Garlic is a flavor powerhouse, adding pungent warmth and complexity to any dish it graces. In Cincinnati Chili, garlic provides a foundational savory note that complements the spices beautifully. Freshly minced garlic is always preferred for its vibrant flavor. If using pre-minced garlic from a jar, be mindful that its flavor can be less intense, so you might consider adding a little extra. Sautéing the garlic alongside the onions and beef allows its flavors to mellow and infuse the entire chili base. Don’t burn the garlic; sautéing it until fragrant is the goal.; ▢ 1 tablespoon chili powder: Chili powder is where the “chili” in Cincinnati Chili truly begins to emerge. However, unlike Texas-style chili, Cincinnati Chili’s chili powder blend is more subtle and aromatic, focusing on warm spices rather than intense heat. A good quality chili powder blend will contain a mix of ground chilies, cumin, oregano, and garlic powder. The exact composition varies between brands, so experimenting with different chili powders can subtly alter the flavor profile of your chili. For a milder chili, use a mild chili powder; for a touch more warmth, choose a medium blend. If you prefer a spicier chili, you can always add a pinch of cayenne pepper later in the cooking process.; ▢ 1 1/2 teaspoon unsweetened cocoa powder: This is where Cincinnati Chili takes a fascinating detour from typical chili recipes. Unsweetened cocoa powder is a signature ingredient, adding a subtle depth, richness, and almost imperceptible hint of bitterness that balances the other spices and creates a complex flavor profile. Don’t worry, your chili won’t taste like chocolate! The cocoa powder simply adds a background note that enhances the savory and spiced elements. Use unsweetened cocoa powder, not hot cocoa mix or sweetened cocoa powder, as these will add unwanted sweetness.; ▢ 1 teaspoon ground cinnamon: Cinnamon in chili? Yes! This unexpected spice is another key component of Cincinnati Chili’s unique flavor. Ground cinnamon adds warmth, sweetness, and a touch of complexity that might seem surprising but is absolutely essential. It’s not about making the chili taste like cinnamon rolls; it’s about adding a subtle aromatic layer that elevates the overall flavor. Use good quality ground cinnamon for the best flavor. A little goes a long way, so stick to the recipe amount.; ▢ 1 teaspoon ground allspice: Allspice is another warm, aromatic spice that contributes to the distinctive character of Cincinnati Chili. It’s not actually a blend of spices, but rather the dried berry of the Pimenta dioica tree, and it has a flavor profile reminiscent of cloves, cinnamon, and nutmeg. Allspice adds depth and complexity, complementing the other spices and creating a harmonious blend. Like cinnamon, a little allspice goes a long way, so measure accurately.; ▢ 1 teaspoon brown sugar: A touch of brown sugar might seem counterintuitive in chili, but it plays a crucial role in balancing the savory and spicy flavors of Cincinnati Chili. The molasses in brown sugar adds a subtle sweetness and depth of flavor, enhancing the other spices and creating a more rounded taste. Light or dark brown sugar can be used; dark brown sugar will impart a slightly richer, more molasses-forward flavor. Don’t skip the brown sugar; it’s a key element in achieving the signature Cincinnati Chili flavor profile.; ▢ 1/2 teaspoon oregano, (dried): Oregano is a classic herb in many chili recipes, and it adds a slightly peppery, earthy note to Cincinnati Chili. Dried oregano works perfectly here, as its flavor intensifies during the long simmer. Mediterranean oregano is often preferred for its robust flavor, but Mexican oregano can also be used for a slightly different, more citrusy note. Ensure your dried oregano is relatively fresh for the best flavor.; ▢ 1/2 teaspoon salt: Salt is the fundamental flavor enhancer in virtually every dish, and it’s crucial for bringing out the best in Cincinnati Chili. Salt not only seasons the chili but also balances the sweetness, acidity, and spice notes, ensuring all the flavors harmonize. Use kosher salt or sea salt for best results. It’s always better to start with less salt and add more to taste at the end of the cooking process.; ▢ 1/8 teaspoon ground cloves: Ground cloves are a potent spice with a warm, pungent, and slightly sweet flavor. In Cincinnati Chili, just a tiny pinch of ground cloves adds a subtle layer of warmth and complexity, contributing to the overall aromatic profile. Cloves can be overpowering if used too generously, so the recipe calls for just 1/8 teaspoon. Measure carefully! A little goes a long way in adding depth without making the chili taste overtly of cloves.; ▢ 15 oz tomato sauce: Tomato sauce forms the liquid base of Cincinnati Chili, providing body, acidity, and a foundational tomato flavor. Plain tomato sauce, without added herbs or spices, is ideal, allowing the unique spice blend of Cincinnati Chili to shine. You can use your favorite brand of tomato sauce. For a slightly richer tomato flavor, you could consider using crushed tomatoes and blending them smooth, but traditionally, smooth tomato sauce is used.; ▢ 3/4 cup water: Water is used to adjust the consistency of the chili and ensure it simmers properly without becoming too thick or dry. The amount of water can be adjusted slightly depending on your preference for chili consistency. If you prefer a thicker chili, you can use slightly less water; for a thinner chili, add a bit more. The simmering process will also reduce the liquid slightly, concentrating the flavors.; ▢ 1 tablespoon Cider vinegar: Cider vinegar is the final touch that adds a bright, tangy counterpoint to the rich, spiced flavors of Cincinnati Chili. The acidity of the vinegar cuts through the richness, balances the sweetness, and adds a layer of complexity that elevates the entire dish. Apple cider vinegar is the traditional choice, offering a mellow, fruity acidity. You could also experiment with white vinegar or red wine vinegar in a pinch, but cider vinegar is highly recommended for the authentic Cincinnati Chili flavor.; ▢ Optional: serve over spaghetti or a hot dog topped with diced onion and shredded cheese. These are not ingredients within the chili, but rather the classic and essential accompaniments that transform Cincinnati Chili into a complete and iconic dish. Spaghetti is the foundation for the famous “ways” of Cincinnati Chili. Hot dogs, specifically coneys, are another beloved serving style. Diced onion and shredded cheddar cheese (often mild or medium cheddar) are the traditional toppings that complete the Cincinnati Chili experience. These optional components are absolutely crucial for enjoying Cincinnati Chili in its true form.

Ingredients

▢ 1 tablespoon Oil: The foundation of many great dishes starts with a good oil. In this recipe, the oil serves as the medium for sautéing our aromatic onions and browning the ground beef. A neutral-flavored oil like vegetable oil or canola oil works perfectly, allowing the flavors of the other ingredients to shine through. You could also opt for olive oil for a slightly richer flavor, though traditionally, a neutral oil is preferred to keep the focus on the chili’s spices. Don’t be tempted to skip this step; a little bit of oil prevents sticking and ensures even cooking of the initial ingredients.

▢ 1 medium yellow onion, (chopped): Onions are the aromatic backbone of countless savory dishes, and Cincinnati Chili is no exception. Yellow onions, with their balanced sweetness and mild pungency when cooked, are ideal. They soften beautifully when sautéed, releasing their sugars and creating a flavorful base for the chili. Chopping the onion ensures it cooks down evenly and incorporates seamlessly into the chili. While yellow onions are the standard, you could experiment with white onions for a slightly sharper flavor or even a combination of yellow and sweet onions for added sweetness. The key is to chop them finely enough so they melt into the sauce during the long simmer.

▢ 1 pound ground beef: Ground beef is the heart and soul of this chili, providing substance and a rich, meaty flavor. Using ground beef with a slightly higher fat content, like 80/20, will contribute to a more flavorful and tender chili. As the beef cooks and simmers, the fat renders, adding depth and richness to the overall sauce. Leaner ground beef can be used, but you might need to add a touch more oil initially to prevent sticking and ensure the chili doesn’t become too dry. Ground chuck is a fantastic option, offering a good balance of flavor and fat. For a slightly different texture, you could also use ground sirloin. Remember to break the beef up well as it cooks to ensure even browning and prevent large clumps in your chili.

▢ 1 tablespoon minced garlic: Garlic is a flavor powerhouse, adding pungent warmth and complexity to any dish it graces. In Cincinnati Chili, garlic provides a foundational savory note that complements the spices beautifully. Freshly minced garlic is always preferred for its vibrant flavor. If using pre-minced garlic from a jar, be mindful that its flavor can be less intense, so you might consider adding a little extra. Sautéing the garlic alongside the onions and beef allows its flavors to mellow and infuse the entire chili base. Don’t burn the garlic; sautéing it until fragrant is the goal.

▢ 1 tablespoon chili powder: Chili powder is where the “chili” in Cincinnati Chili truly begins to emerge. However, unlike Texas-style chili, Cincinnati Chili’s chili powder blend is more subtle and aromatic, focusing on warm spices rather than intense heat. A good quality chili powder blend will contain a mix of ground chilies, cumin, oregano, and garlic powder. The exact composition varies between brands, so experimenting with different chili powders can subtly alter the flavor profile of your chili. For a milder chili, use a mild chili powder; for a touch more warmth, choose a medium blend. If you prefer a spicier chili, you can always add a pinch of cayenne pepper later in the cooking process.

▢ 1 1/2 teaspoon unsweetened cocoa powder: This is where Cincinnati Chili takes a fascinating detour from typical chili recipes. Unsweetened cocoa powder is a signature ingredient, adding a subtle depth, richness, and almost imperceptible hint of bitterness that balances the other spices and creates a complex flavor profile. Don’t worry, your chili won’t taste like chocolate! The cocoa powder simply adds a background note that enhances the savory and spiced elements. Use unsweetened cocoa powder, not hot cocoa mix or sweetened cocoa powder, as these will add unwanted sweetness.

▢ 1 teaspoon ground cinnamon: Cinnamon in chili? Yes! This unexpected spice is another key component of Cincinnati Chili’s unique flavor. Ground cinnamon adds warmth, sweetness, and a touch of complexity that might seem surprising but is absolutely essential. It’s not about making the chili taste like cinnamon rolls; it’s about adding a subtle aromatic layer that elevates the overall flavor. Use good quality ground cinnamon for the best flavor. A little goes a long way, so stick to the recipe amount.

▢ 1 teaspoon ground allspice: Allspice is another warm, aromatic spice that contributes to the distinctive character of Cincinnati Chili. It’s not actually a blend of spices, but rather the dried berry of the Pimenta dioica tree, and it has a flavor profile reminiscent of cloves, cinnamon, and nutmeg. Allspice adds depth and complexity, complementing the other spices and creating a harmonious blend. Like cinnamon, a little allspice goes a long way, so measure accurately.

▢ 1 teaspoon brown sugar: A touch of brown sugar might seem counterintuitive in chili, but it plays a crucial role in balancing the savory and spicy flavors of Cincinnati Chili. The molasses in brown sugar adds a subtle sweetness and depth of flavor, enhancing the other spices and creating a more rounded taste. Light or dark brown sugar can be used; dark brown sugar will impart a slightly richer, more molasses-forward flavor. Don’t skip the brown sugar; it’s a key element in achieving the signature Cincinnati Chili flavor profile.

▢ 1/2 teaspoon oregano, (dried): Oregano is a classic herb in many chili recipes, and it adds a slightly peppery, earthy note to Cincinnati Chili. Dried oregano works perfectly here, as its flavor intensifies during the long simmer. Mediterranean oregano is often preferred for its robust flavor, but Mexican oregano can also be used for a slightly different, more citrusy note. Ensure your dried oregano is relatively fresh for the best flavor.

▢ 1/2 teaspoon salt: Salt is the fundamental flavor enhancer in virtually every dish, and it’s crucial for bringing out the best in Cincinnati Chili. Salt not only seasons the chili but also balances the sweetness, acidity, and spice notes, ensuring all the flavors harmonize. Use kosher salt or sea salt for best results. It’s always better to start with less salt and add more to taste at the end of the cooking process.

▢ 1/8 teaspoon ground cloves: Ground cloves are a potent spice with a warm, pungent, and slightly sweet flavor. In Cincinnati Chili, just a tiny pinch of ground cloves adds a subtle layer of warmth and complexity, contributing to the overall aromatic profile. Cloves can be overpowering if used too generously, so the recipe calls for just 1/8 teaspoon. Measure carefully! A little goes a long way in adding depth without making the chili taste overtly of cloves.

▢ 15 oz tomato sauce: Tomato sauce forms the liquid base of Cincinnati Chili, providing body, acidity, and a foundational tomato flavor. Plain tomato sauce, without added herbs or spices, is ideal, allowing the unique spice blend of Cincinnati Chili to shine. You can use your favorite brand of tomato sauce. For a slightly richer tomato flavor, you could consider using crushed tomatoes and blending them smooth, but traditionally, smooth tomato sauce is used.

▢ 3/4 cup water: Water is used to adjust the consistency of the chili and ensure it simmers properly without becoming too thick or dry. The amount of water can be adjusted slightly depending on your preference for chili consistency. If you prefer a thicker chili, you can use slightly less water; for a thinner chili, add a bit more. The simmering process will also reduce the liquid slightly, concentrating the flavors.

▢ 1 tablespoon Cider vinegar: Cider vinegar is the final touch that adds a bright, tangy counterpoint to the rich, spiced flavors of Cincinnati Chili. The acidity of the vinegar cuts through the richness, balances the sweetness, and adds a layer of complexity that elevates the entire dish. Apple cider vinegar is the traditional choice, offering a mellow, fruity acidity. You could also experiment with white vinegar or red wine vinegar in a pinch, but cider vinegar is highly recommended for the authentic Cincinnati Chili flavor.

▢ Optional: serve over spaghetti or a hot dog topped with diced onion and shredded cheese. These are not ingredients within the chili, but rather the classic and essential accompaniments that transform Cincinnati Chili into a complete and iconic dish. Spaghetti is the foundation for the famous “ways” of Cincinnati Chili. Hot dogs, specifically coneys, are another beloved serving style. Diced onion and shredded cheddar cheese (often mild or medium cheddar) are the traditional toppings that complete the Cincinnati Chili experience. These optional components are absolutely crucial for enjoying Cincinnati Chili in its true form.

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Instructions

Sauté your onions for 2-3 minutes on medium-high in a large pan. Begin by heating the tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering and heated through, add the chopped yellow onion. Sauté the onion, stirring frequently, for about 2-3 minutes, or until it becomes softened and translucent. Sautéing the onion at this stage releases its aromatic compounds and starts building the flavor base of the chili. Don’t rush this step; allowing the onions to soften slightly is important. Avoid browning the onions at this stage, as we want them to soften and become sweet, not caramelized.

Add beef and garlic and cook until beef is almost fully cooked. Add the ground beef and minced garlic to the pot with the softened onions. Increase the heat slightly to medium-high if necessary to ensure the beef browns properly. Using a spoon or spatula, break up the ground beef into smaller pieces as it cooks. Continue cooking, stirring frequently, until the beef is mostly browned but not fully cooked through. It’s okay if there’s still a little pink remaining, as the beef will continue to cook during the long simmer. The goal here is to brown the beef, which develops deeper, richer flavors. Cooking it until almost fully cooked prevents it from becoming dry during the simmering process. The garlic will also become fragrant and infuse the beef and onions with its savory aroma.

Drain fat as needed. Depending on the fat content of your ground beef, you may have accumulated some rendered fat in the pot. Excess fat can make the chili greasy, so it’s a good idea to drain off any significant amount of fat at this point. Carefully tilt the pot and spoon off the excess fat or transfer the beef and onion mixture to a colander to drain, then return it to the pot. Leaving a small amount of fat is fine, as it contributes to flavor and richness, but you don’t want the chili swimming in grease.

Add chili powder, unsweetened cocoa powder, cinnamon, allspice, brown sugar, oregano, salt, ground cloves, and mix together. Now it’s time to introduce the signature spice blend that defines Cincinnati Chili. Add the chili powder, unsweetened cocoa powder, ground cinnamon, ground allspice, brown sugar, dried oregano, salt, and ground cloves to the pot with the beef and onion mixture. Stir everything together thoroughly to ensure the spices are evenly distributed and coat the beef and onions. Cooking the spices briefly in the hot pot, known as “blooming,” helps to release their aromas and enhance their flavors. Take a moment to appreciate the developing fragrance – this is the essence of Cincinnati Chili coming to life.

Add tomato sauce, cider vinegar, and water. Pour in the tomato sauce, cider vinegar, and water into the pot. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. The tomato sauce will form the liquid base of the chili, while the cider vinegar will add its characteristic tang, and the water will bring the chili to the desired consistency and allow for a long, slow simmer.

Reduce heat to low and let the chili simmer for 1-2 hours. Bring the chili to a gentle simmer over medium heat, then immediately reduce the heat to low. The chili should be barely simmering, with just a few bubbles occasionally breaking the surface. Cover the pot and let the chili simmer for 1 to 2 hours, or even longer if you have the time. The long, slow simmer is absolutely crucial for Cincinnati Chili. It allows all the flavors to meld and deepen, creating the complex and harmonious taste that is so unique to this dish. The beef will become incredibly tender, and the spices will infuse the entire sauce. Stir the chili occasionally during the simmering process to prevent sticking and ensure even cooking. The longer you simmer, the better the flavors will become. If the chili becomes too thick during simmering, you can add a little more water to reach your desired consistency.

Serve over spaghetti or a hot dog topped with diced onion and shredded cheese. Once the chili has simmered for the desired time and the flavors have fully developed, it’s ready to serve! Cincinnati Chili is traditionally served in “ways,” which refer to the number of toppings. A “three-way” is chili, spaghetti, and cheese. A “four-way” adds diced onions, and a “five-way” includes kidney beans. For a coney dog, serve the chili over a hot dog in a bun, topped with mustard, diced onions, and shredded cheese. Oyster crackers are a classic accompaniment for Cincinnati Chili, whether served in a bowl or over spaghetti. Garnish with your chosen toppings and enjoy the authentic taste of Cincinnati!

Nutrition

Serving Size: One Normal Portion
Calories: 350-450