Name: Gold Star Cincinnati Chili Recipe
Ingredients: 2 pounds Ground Beef (80/20 blend recommended): The foundation of any good chili, ground beef provides the hearty, savory base for Cincinnati Chili. Using an 80/20 blend ensures enough fat content for flavor and richness, but not so much that it becomes greasy. Avoid lean ground beef, as it can result in a drier, less flavorful chili. The quality of your beef directly impacts the final taste, so opt for a reputable brand if possible.; 4 cups Water: Water is the primary liquid in this recipe, creating the broth-like consistency characteristic of Cincinnati Chili. Unlike thicker, stew-like chilis, Cincinnati Chili is meant to be more fluid, allowing it to coat noodles and toppings effectively. Using filtered water can enhance the purity of flavors, especially if your tap water has a strong taste.; 1 large Onion, finely diced: Onions are crucial for adding aromatic depth and a subtle sweetness to the chili. Yellow onions are generally preferred for their balanced flavor that cooks down well. Finely dicing the onion ensures it blends seamlessly into the chili, contributing flavor without large chunks. Properly sautéing the onion (as detailed in the instructions) is key to releasing its full flavor potential.; 6 tablespoons Chili Powder: Chili powder is the backbone of the spice profile, lending warmth, depth, and a touch of smoky flavor. It’s important to use chili powder, which is a blend of spices, not pure chili (ground dried chilies). Good quality chili powder will have a complex flavor profile. Adjust the amount slightly to your preference, but 6 tablespoons is the standard for a robust Cincinnati Chili flavor.; 2 tablespoons Ground Cumin: Cumin adds an earthy, warm, and slightly smoky note that complements the chili powder beautifully. It contributes to the overall complexity of the spice blend and is essential for authentic Cincinnati Chili flavor. Freshly ground cumin, if available, will offer a more intense aroma and taste.; 1 tablespoon Unsweetened Cocoa Powder: This might sound unusual in chili, but cocoa powder is a secret ingredient that adds depth, richness, and a subtle bitterness that balances the other spices. It doesn’t make the chili taste like chocolate; instead, it enhances the savory notes and adds a unique layer of complexity. Unsweetened cocoa powder is crucial; avoid sweetened varieties or hot cocoa mixes.; 1 tablespoon Ground Cinnamon: Cinnamon is another unexpected but vital spice in Cincinnati Chili. It introduces a warm, sweet, and slightly spicy note that is a hallmark of this dish. It works harmoniously with the other spices to create the distinctive Cincinnati Chili flavor profile. Use good quality ground cinnamon for the best results.; 1 teaspoon Ground Allspice: Allspice adds a warm, complex flavor that hints at cloves, nutmeg, and cinnamon. It complements the other spices, adding another layer of depth and aromatic complexity to the chili. A little allspice goes a long way, so 1 teaspoon is generally sufficient.; 1/2 teaspoon Ground Cloves: Cloves provide a strong, pungent, and warm aroma and flavor. They are used sparingly in Cincinnati Chili to add a subtle warmth and spice without overpowering the other flavors. Ground cloves are potent, so measure accurately to avoid bitterness.; 1/4 teaspoon Cayenne Pepper (or to taste): Cayenne pepper adds a touch of heat to the chili. Cincinnati Chili is not typically fiery hot, but a little cayenne provides a pleasant warmth that enhances the other flavors. Adjust the amount to your spice preference; start with 1/4 teaspoon and add more if you desire more heat.; 2 teaspoons Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 2 teaspoons and adjust to taste at the end of cooking. Different types of salt (kosher, sea salt, table salt) can have varying levels of saltiness, so adjust accordingly.; 1 teaspoon Black Pepper: Black pepper adds a subtle bite and enhances the overall spice profile. Freshly ground black pepper is always preferable for its brighter, more aromatic flavor.; 2 tablespoons Apple Cider Vinegar: Vinegar adds a crucial tanginess and brightness to Cincinnati Chili. Apple cider vinegar is preferred for its slightly fruity and mild flavor, which complements the other ingredients without being too harsh. It helps to balance the richness of the beef and spices.

Ingredients

Scale

For the Chili Base:

2 pounds Ground Beef (80/20 blend recommended): The foundation of any good chili, ground beef provides the hearty, savory base for Cincinnati Chili. Using an 80/20 blend ensures enough fat content for flavor and richness, but not so much that it becomes greasy. Avoid lean ground beef, as it can result in a drier, less flavorful chili. The quality of your beef directly impacts the final taste, so opt for a reputable brand if possible.

4 cups Water: Water is the primary liquid in this recipe, creating the broth-like consistency characteristic of Cincinnati Chili. Unlike thicker, stew-like chilis, Cincinnati Chili is meant to be more fluid, allowing it to coat noodles and toppings effectively. Using filtered water can enhance the purity of flavors, especially if your tap water has a strong taste.

1 large Onion, finely diced: Onions are crucial for adding aromatic depth and a subtle sweetness to the chili. Yellow onions are generally preferred for their balanced flavor that cooks down well. Finely dicing the onion ensures it blends seamlessly into the chili, contributing flavor without large chunks. Properly sautéing the onion (as detailed in the instructions) is key to releasing its full flavor potential.

6 tablespoons Chili Powder: Chili powder is the backbone of the spice profile, lending warmth, depth, and a touch of smoky flavor. It’s important to use chili powder, which is a blend of spices, not pure chili (ground dried chilies). Good quality chili powder will have a complex flavor profile. Adjust the amount slightly to your preference, but 6 tablespoons is the standard for a robust Cincinnati Chili flavor.

2 tablespoons Ground Cumin: Cumin adds an earthy, warm, and slightly smoky note that complements the chili powder beautifully. It contributes to the overall complexity of the spice blend and is essential for authentic Cincinnati Chili flavor. Freshly ground cumin, if available, will offer a more intense aroma and taste.

1 tablespoon Unsweetened Cocoa Powder: This might sound unusual in chili, but cocoa powder is a secret ingredient that adds depth, richness, and a subtle bitterness that balances the other spices. It doesn’t make the chili taste like chocolate; instead, it enhances the savory notes and adds a unique layer of complexity. Unsweetened cocoa powder is crucial; avoid sweetened varieties or hot cocoa mixes.

1 tablespoon Ground Cinnamon: Cinnamon is another unexpected but vital spice in Cincinnati Chili. It introduces a warm, sweet, and slightly spicy note that is a hallmark of this dish. It works harmoniously with the other spices to create the distinctive Cincinnati Chili flavor profile. Use good quality ground cinnamon for the best results.

1 teaspoon Ground Allspice: Allspice adds a warm, complex flavor that hints at cloves, nutmeg, and cinnamon. It complements the other spices, adding another layer of depth and aromatic complexity to the chili. A little allspice goes a long way, so 1 teaspoon is generally sufficient.

1/2 teaspoon Ground Cloves: Cloves provide a strong, pungent, and warm aroma and flavor. They are used sparingly in Cincinnati Chili to add a subtle warmth and spice without overpowering the other flavors. Ground cloves are potent, so measure accurately to avoid bitterness.

1/4 teaspoon Cayenne Pepper (or to taste): Cayenne pepper adds a touch of heat to the chili. Cincinnati Chili is not typically fiery hot, but a little cayenne provides a pleasant warmth that enhances the other flavors. Adjust the amount to your spice preference; start with 1/4 teaspoon and add more if you desire more heat.

2 teaspoons Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 2 teaspoons and adjust to taste at the end of cooking. Different types of salt (kosher, sea salt, table salt) can have varying levels of saltiness, so adjust accordingly.

1 teaspoon Black Pepper: Black pepper adds a subtle bite and enhances the overall spice profile. Freshly ground black pepper is always preferable for its brighter, more aromatic flavor.

2 tablespoons Apple Cider Vinegar: Vinegar adds a crucial tanginess and brightness to Cincinnati Chili. Apple cider vinegar is preferred for its slightly fruity and mild flavor, which complements the other ingredients without being too harsh. It helps to balance the richness of the beef and spices.

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Instructions

Prepare the Beef: In a large, heavy-bottomed pot or Dutch oven, place the ground beef. Break it up with a spoon or spatula. Unlike traditional chili recipes where you brown the beef first, for Cincinnati Chili, you start with raw ground beef and “bloom” the spices directly in the beef fat. This method helps to infuse the beef with the spice flavors from the very beginning, contributing to the unique taste profile.

Add Water and Onion: Pour the water over the ground beef. Add the diced onion to the pot. The water helps to create a broth and prevents the beef from browning too quickly, allowing it to simmer and tenderize. The onion will infuse the broth with its aromatic flavors as it cooks alongside the beef.

Incorporate the Spices: Now, add the chili powder, cumin, cocoa powder, cinnamon, allspice, cloves, cayenne pepper, salt, and black pepper to the pot. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the beef and water mixture. This step is crucial for developing the complex flavor profile of Cincinnati Chili. The spices will bloom and release their aromas as they simmer in the liquid and beef fat.

Bring to a Boil, Then Simmer: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting possible, cover the pot, and let it simmer gently for at least 3 hours, or preferably 4 hours. This long, slow simmer is the heart of Cincinnati Chili. It allows the flavors to meld and deepen, the beef to become incredibly tender, and the chili to develop its signature smooth texture. The low heat prevents scorching and ensures gentle cooking.

Stir Occasionally: During the simmering process, stir the chili occasionally, about every 30-45 minutes. This helps to prevent sticking, ensures even cooking, and allows you to check the consistency. As the chili simmers, you will notice the liquid reducing and the flavors intensifying.

Skim off Excess Fat (Optional but Recommended): Cincinnati Chili is traditionally quite lean. While simmering, you may notice some fat rising to the surface. If desired, use a spoon or ladle to skim off any excess fat. This step is optional but can result in a slightly lighter and cleaner-tasting chili. However, remember that some fat contributes to flavor and richness, so don’t over-skim.

Adjust Seasoning (Taste and Refine): After simmering for at least 3 hours, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or cayenne pepper to achieve your desired flavor profile. This is the time to fine-tune the taste and ensure it’s perfectly balanced to your liking.

Serve Hot: Cincinnati Chili is best served hot. Ladle generous portions of the chili over cooked spaghetti (for 2-way, 3-way, 4-way, or 5-way – see “How to Serve” section below). Garnish with your desired toppings, such as shredded cheddar cheese, diced onions, kidney beans, and oyster crackers. Serve immediately and enjoy the unique flavors of authentic Gold Star Cincinnati Chili.

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: 5-7g
Sodium: 600-700mg
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 20-25g
Fiber: 5-7g
Protein: 25-30g
Cholesterol: 80-90mg