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Authentic Cincinnati Chili

Cincinnati chili is a unique type of chili that's flavored with not just chili powder but lots of other spices, including cinnamon, allspice, and cloves. This recipe was handed down to me by Mom, a Cincinnati native. I like mine 4-way, with spaghetti, raw chopped onions, and grated mild Cheddar. Serve oyster crackers on the side.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 2744.6 kcal

Equipment

  • 1 Large Pot or Dutch Oven For cooking and extended simmering
  • 1 Wooden Spoon or Meat Chopper For breaking up ground beef into a fine texture
  • 1 Chef's knife For finely chopping onions and mincing garlic
  • 1 Cutting Board
  • 1 Measuring Spoons For accurate spice measurement

Ingredients
  

Main

  • 2 pounds lean ground beef
  • 1 quart water or amount to cover
  • 2 onions finely chopped
  • 1 15 ounce can tomato sauce
  • 2 tablespoons vinegar
  • 4 cloves garlic minced
  • 2 teaspoons Worcestershire sauce
  • ½ 1 ounce square unsweetened chocolate
  • ¼ cup chili powder
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cayenne pepper
  • 5 whole cloves
  • 5 whole allspice berries
  • 1 bay leaf

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes. Dotdash Meredith Food Studios
  • Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf. Dotdash Meredith Food Studios
  • Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning. Dotdash Meredith Food Studios

Notes

For an even finer texture, consider browning the ground beef directly without water first, then draining the fat before adding water and simmering. This allows for better caramelization (Maillard reaction) and deeper flavor development. "Blooming" the dry spices (chili powder, cumin, cinnamon, cayenne) in a little oil after draining the beef, before adding liquids, can significantly enhance their aromatic qualities. Cook for 30-60 seconds until fragrant. The long simmer is crucial. Don't rush it; it allows the complex flavors from the unique spice blend, chocolate, and vinegar to meld and develop. Taste and adjust seasoning towards the end, especially salt and vinegar. The unsweetened chocolate adds depth and richness, not sweetness. Ensure it's unsweetened. Consider removing the whole cloves, allspice, and bay leaf before serving for a smoother texture, or place them in a cheesecloth sachet for easy removal.