Cincinnati Chili

Cincinnati Chili.jpg

I love Cincinnati Chili. I came across a new recipe and wanted to give it a try. I followed the recipe exactly and by the time the cooking time was up, the chili was super thick–too thick for my liking. I like mine a bit saucier. It’s been so long since I’ve made Cincinnati Chili that I can’t remember what my other recipe tastes like to compare, so maybe Cincinnati Chili Take 2 will be on next week’s menu.


  • 1 onion, chopped
  • 1 lb extra-lean ground beef
  • 1 garlic clove, minced
  • 1 TBSP chili powder
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp red (cayenne) pepper
  • 1/2 tsp salt
  • 1 1/2 Tbsp unsweetened cocoa
  • 1 15 oz can tomato sauce
  • 1 TBSP Worcestershire sauce
  • 1 TBSP cider vinegar
  • 1/2 c. water
  • 1 lb. spaghetti
  • Toppings: kidney beans, cheddar cheese, onions, or oyster crackers


  1. In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat. Ladle chili over spaghetti.
  2. Two way: Chili over spaghetti
  3. Three way: Add cheese to the two way
  4. Four way: Add onions to the three way
  5. Five way: Add kidney beans to the four way

Cincinnati Chili:


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