Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 2 sweet onions (such as Vidalia), finely chopped, plus more for topping; 2 pounds ground beef chuck; Kosher salt and freshly ground black pepper; 4 cloves garlic, minced; 1 15 -ounce can tomato sauce; 2 medium tomatoes, diced; 1/4 cup apple cider vinegar; 1/4 cup chili powder; 2 tablespoons paprika; 1 tablespoon ground cinnamon; 2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 pound spaghetti, cooked; Pinto beans and grated cheddar cheese, for topping; Oyster crackers, for serving (optional)

Servings: persons

4 tablespoons extra-virgin olive oil
2 sweet onions (such as Vidalia), finely chopped, plus more for topping
2 pounds ground beef chuck
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 15 -ounce can tomato sauce
2 medium tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 pound spaghetti, cooked
Pinto beans and grated cheddar cheese, for topping
Oyster crackers, for serving (optional)

1
Heat the olive oil in a large, heavy pot over medium-high heat.
2
Add the onions and cook, stirring, until translucent, about 5 minutes.
3
Transfer to a plate.
4
Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
5
Remove from the heat and return the cooked onions to the pot; stir in the garlic.
6
Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine.
7
Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
8
Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
9
Photograph by Kat Teutsch

788

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 18 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 2 sweet onions (such as Vidalia), finely chopped, plus more for topping, 2 pounds ground beef chuck, Kosher salt and freshly ground black pepper, 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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