Cincinnati Chili
A hearty bowl of ground beef chili made with warm spices and served over a bed of spaghetti.
Servings 8
Calories 370kcal
Ingredients
- 2 pounds ground chuck
- 2 Tablespoons vegetable oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 3 Tablespoons chili powder
- 2 teaspoons cocoa powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 28 ounce can tomato sauce
- 2 cups chicken broth
- 2 Tablespoons apple cider vinegar
- 2 teaspoon brown sugar
- 2 teaspoon Worcestershire sauce
Instructions
- In a large dutch oven or pot, brown and crumble 2 pounds ground chuck. Drain excess grease and set the cooked ground beef aside.
- To the pot, over medium heat, add 2 Tablespoons vegetable oil and 1 large onion, finely diced. Cook until softened and translucent, 8-10 minutes.
- Add 4 garlic cloves, minced and cook until fragrant (about 30 seconds to 1 minute).
- Add 3 Tablespoons chili powder, 2 teaspoons cocoa powder, 1 ½ teaspoons salt, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon cayenne pepper and ½ teaspoon black pepper, stir until thoroughly combined and fragrant, 1 minute.
- Add 28 ounce can tomato sauce, 2 cups chicken broth, 2 Tablespoons apple cider vinegar, 2 teaspoon brown sugar and 2 teaspoon Worcestershire sauce, stirring to combine.
- Add the cooked meat back to the pot, bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about an hour, stirring regularly. Recipe makes 6 cups of chili.
- Serve chili on top of cooked and buttered spaghetti. Optional toppings: shredded cheese, diced onion, kidney beans, and/or oyster crackers.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This serves between 6-8 servings depending on your serving sizes.
Nutrition
Calories: 370kcal | Carbohydrates: 11g | Protein: 22g | Fat: 27g | Sodium: 1270mg | Fiber: 3g | Sugar: 6g
