Rich and Flavorful Cincinnati-Style Chili
Indulge in the comforting warmth of this Cincinnati-Style Chili, a beloved dish that captures the essence of the Queen City. This recipe offers a deep and complex flavor profile that balances sweet and savory notes, making it a delightful meal for chili lovers. The unique blend of spices, including cinnamon and allspice, brings a distinctive character to the dish. Traditionally served over pasta and generously topped with shredded cheese, this chili can also be garnished with diced onions or kidney beans for a personalized touch. Whether you’re reminiscing about a trip to Cincinnati or simply craving a hearty meal, this chili is sure to satisfy and evoke fond memories. Perfect for gatherings, this recipe yields generous portions to share with family and friends.
12
Servings
210
Calories
14
Ingredients
Ingredients
water
1 quart (None)
ground beef
2 lbs (Crumble, raw)
cinnamon
2 teaspoons (Ground)
ground cumin
2 teaspoons (Ground)
Worcestershire sauce
2 teaspoons (None)
garlic cloves
3 (Diced)
chili powder
3 teaspoons (None)
black pepper
1 teaspoon (Ground)
red pepper
1 teaspoon (Ground)
salt
1 tablespoon (None)
ground allspice
3 teaspoons (Ground)
tomato paste
6 ounces (Canned)
cider vinegar
2 tablespoons (None)
bay leaves
4 large (Whole)
Instructions
1
In a large pot, crumble the raw ground beef into 1 quart of water without browning it.
2
Add the diced garlic cloves, tomato paste, Worcestershire sauce, cider vinegar, and all spices (cinnamon, cumin, chili powder, black pepper, red pepper, salt, and allspice) to the pot.
3
Stir well to combine all ingredients and bring the mixture to a simmer over medium heat.
4
Once simmering, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally to break up any clumps of beef.
5
After 30 minutes, cover the pot and simmer for an additional 2.5 hours, stirring occasionally to prevent sticking.
6
Remove the bay leaves before serving and adjust seasoning to taste if necessary.
Nutrition Information
15g
Fat
4.5g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cincinnati-Style Chili?
Cincinnati-Style Chili is a unique, Mediterranean-influenced meat sauce known for its distinct spices like cinnamon and allspice, typically served over spaghetti or hot dogs.
Do I need to brown the ground beef for this recipe?
No, this recipe specifically instructs you to crumble the raw ground beef into water without browning it to achieve the traditional fine texture.
What are the key spices in Cincinnati-style chili?
The signature flavor comes from a blend of cinnamon, ground cumin, chili powder, black pepper, red pepper, and ground allspice.
How is this chili typically served?
It is traditionally served over pasta (spaghetti) and topped with a mountain of shredded cheddar cheese, and can include onions or kidney beans.
How many servings does this recipe make?
This recipe yields 12 generous servings, making it perfect for family gatherings or meal prepping.
How long does the chili need to simmer?
The chili simmers uncovered for 30 minutes, followed by an additional 2.5 hours of covered simmering, for a total of 3 hours.
Is this chili spicy?
It has a mild to moderate heat profile from the chili powder and red pepper, balanced by sweet notes from cinnamon and allspice.
Can I add beans to this recipe?
Yes, while not cooked in the chili, kidney beans are a traditional topping used to make it a '4-way' or '5-way' chili.
What is the purpose of cider vinegar in the recipe?
Cider vinegar provides a subtle acidity that cuts through the richness of the beef and balances the aromatic spices.
How many calories are in one serving?
Each serving of this chili contains approximately 210 calories.
How much protein is in a serving?
Each serving provides 16 grams of protein.
Should I remove the bay leaves?
Yes, you should remove the four large bay leaves before serving the chili.
Is this recipe low in carbohydrates?
The chili itself contains 4.5g of carbohydrates per serving, though this will increase depending on the pasta or toppings used.
What kind of tomato product is used?
This recipe uses 6 ounces of canned tomato paste to provide a concentrated base and deep color.
Can I use garlic powder instead of fresh garlic?
The recipe calls for 3 diced garlic cloves for the best flavor, but you can substitute with powder if necessary.
Why is the meat not browned first?
Boiling the raw beef in water creates the unique, smooth, and fine-grained texture that is characteristic of authentic Cincinnati chili.
How much fat is in one serving?
There are 15 grams of fat per serving.
What is the 'Queen City' mentioned in the description?
The Queen City is a common nickname for Cincinnati, Ohio, where this style of chili originated.
Can I freeze the leftovers?
Yes, this chili freezes exceptionally well and can be stored in airtight containers for future meals.
Is Worcestershire sauce required?
Yes, 2 teaspoons of Worcestershire sauce are used to add umami and depth to the flavor profile.
What type of ground beef is best?
Standard ground beef works well; because it is boiled and simmered for a long time, the fat can be skimmed off the top if desired.
Can I make this on a weeknight?
Since it requires 3 hours of simmering, it is best made on a weekend or ahead of time, as the flavors often improve the next day.
Does this recipe contain salt?
Yes, the recipe includes 1 tablespoon of salt to season the large 12-serving batch.
What size pot should I use?
A large pot or Dutch oven is recommended to accommodate the 1 quart of water and 2 lbs of beef plus other ingredients.
What are the 'Ways' of serving this chili?
Common ways include 2-way (spaghetti), 3-way (+cheese), 4-way (+onions or beans), and 5-way (+onions and beans).
Is there any sugar in this recipe?
No, this specific recipe does not add refined sugar; the sweetness comes from spices like cinnamon.
How much water do I need?
You will need 1 quart of water to start the base of the chili.
Can I use this as a hot dog topping?
Absolutely! This style of chili is famous for being used on 'Coney' hot dogs with mustard, onions, and cheese.
What is the preparation for the allspice?
The recipe calls for 3 teaspoons of ground allspice.
Is the chili served in a bowl like traditional Tex-Mex chili?
While it can be, it is much thinner than Tex-Mex chili and is most commonly used as a topping rather than eaten on its own with a spoon.