Cincinnati Chili
This authentic and hearty Cincinnati chili is a delicious and fun twist to your traditional chili recipe! It's a meaty copycat of Skyline chili spooned over spaghetti noodles topped with kidney beans, shredded cheese, chopped onion, and oyster crackers.
Servings: 6 servings
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef 90/10
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cumin
- ¼ teaspoon ground cloves
- 2 cups beef stock
- 1 (8 ounce) can tomato sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
For serving:
- 1 pound spaghetti noodles cooked
- 2 cups shredded cheese
- 2 cups kidney beans canned, drained and rinsed
- 1 cup diced yellow onion
- 1 cup oyster crackers
Instructions
- Add olive oil to a 5 quart Dutch oven or a soup pot and set over medium heat.
- When the oil is hot, add in the ground beef and break up with a spatula and start browning the beef.
- After, 5 minutes, add in the chopped onion, garlic, chili spice, oregano, kosher salt, cinnamon, allspice, cumin, and cloves. Continue cooking until the onions are soft and the meat is browned.
- Pour beef stock, tomato sauce, red wine vinegar, and Worcestershire sauce into the meat mixture and stir to combine.
- Lower the heat to medium-low and simmer for 25-30 minutes until thick and hearty in texture. Make sure to stir your chili every 10 mintues so it does not stick to teh bottom of the pot. If your chili cooks down too quickly, or you want to simmer it longer, lower the heat to low and add in more beef stock.
- Serve your chili spooned over your cooked spaghetti noodles and top with your desired topping such as shredded cheese, diced onions, red kidney beans, and oyster crackrs.
Notes
- I used 90/10 ground beef, which works perfectly for this recipe. Using something with more fat will result in a slightly greasier chili.
- Cinnamon, allspice, and cloves are not traditional in chili but give Cincinnati chili an authentic taste. Don't skip these ingredients—I promise it's worth it!
- You can substitute the ground beef with ground turkey or chicken, but the flavor will be less rich.
- You can freeze any leftover chili in a freezer-safe container for up to 3 months.
- This recipe will give you six regular-sized portions or four large servings.
Nutrition
Serving: 1serving | Calories: 648kcal | Carbohydrates: 84g | Protein: 43g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 751mg | Potassium: 981mg | Fiber: 9g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 6mg