Cincinnati Style Chili
Ground beef simmered in broth with tomato sauce, cinnamon, allspice, and cocoa, then ladled over spaghetti with cheddar and onion.
Equipment
- Large heavy pot
- Potato Masher
- Large pot for pasta
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 large onion diced
- 3 cloves garlic minced
- 2 cup beef broth
- 16 oz tomato sauce
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground cloves
- 1 tsp unsweetened cocoa powder
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 12 oz dry spaghetti cooked, for serving
Instructions
Cooking
- Break up the beef. Mash the raw beef into the broth in a large pot until the pieces are very fine.
- Add the flavorings. Stir in the onion, garlic, tomato sauce, paste, spices, vinegar, and Worcestershire sauce, then add the bay leaf.
- Simmer slowly. Bring to a bubble, reduce to low, and cook covered for 90 minutes, stirring every 15 minutes.
- Cook the pasta. Boil the spaghetti for 9 to 10 minutes until tender and drain well.
- Serve. Remove the bay leaf and ladle the chili over the spaghetti with cheddar and onion.
Notes
Substitutions: Ground turkey works in place of beef, and it should be cooked to 165 degrees F.
Tips: Skim the fat before serving, and add a pinch of sugar if the tomatoes taste sharp. Cheese, onion, and cracker toppings are not included in the nutrition numbers.
Storage: Refrigerate the sauce for 3 to 4 days or freeze for 3 months.