Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (455 g) ground (minced) beef; 4 cups beef stock or water; 2 bay leaves; 1 tablespoon chili powder; 2 teaspoons Worcestershire sauce; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1 teaspoon salt; 1 15-oz can tomato puree (passata); Cooked spaghetti, for serving; Crushed oyster crackers, for topping; Optional garnishes: grated cheddar, cheese, chopped white onions, cooked kidney beans

Servings: persons

1 pound (455 g) ground (minced) beef
4 cups beef stock or water
2 bay leaves
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon salt
1 15-oz can tomato puree (passata)
Cooked spaghetti, for serving
Crushed oyster crackers, for topping
Optional garnishes: grated cheddar, cheese, chopped white onions, cooked kidney beans

1
In a large pot, combine the beef and beef stock. Bring to a boil over medium-high heat while simultaneously breaking apart the beef with a wooden spoon. Reduce the heat to a simmer, continuing to break up the beef so it's very fine. Cook for 20 minutes. Add the bay leaves, chili powder, Worcestershire sauce, cinnamon, cayenne, allspice, cloves, salt, and tomato puree and simmer, stirring occasionally, for 1 1/2 hours. Remove from the heat, cover, and refrigerate overnight or longer.
2
Before serving, skim the fat from the top and discard. Reheat the chili, and place it atop cooked spaghetti. Sprinkle with oyster crackers and garnishes of choice.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound (455 g) ground (minced) beef, 4 cups beef stock or water, 2 bay leaves, 1 tablespoon chili powder, and more.

Yes, Cincinnati Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cincinnati Chili

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