Oh, y’all know I couldn’t go another day without sharing my favorite recipe for Cincinnati Chili! This dish is so hearty and flavorful, it’s guaranteed to warm you up on even the coldest of days. And the best part is, it’s super easy to make!
First up – Cincinnati Chili Numero Uno
Now, this recipe from Yummy Dinners is seriously amazing. It’s got just the right amount of spice and sweetness, and the combination of ground beef and spices creates a flavor that’s out of this world.
Ingredients:
- 2 lbs ground beef
- 2 onions, chopped
- 4 garlic cloves, chopped
- 1 tsp cinnamon
- 1 tsp cumin
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tsp allspice
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 2 tbsp unsweetened cocoa powder
- 2 cans tomato sauce
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 2 tsp Worcestershire sauce
- salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, stirring occasionally, until browned and cooked through, about 10 minutes.
- Drain any excess fat from the pot.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Add the cinnamon, cumin, chili powder, paprika, allspice, cayenne pepper, and bay leaf to the pot and stir to combine.
- Add the cocoa powder, tomato sauce, beef broth, apple cider vinegar, Worcestershire sauce, salt, and pepper to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 1 hour.
Next up – Authentic Cincinnati Chili
If you’re looking for a recipe that’s tried and true, look no further than this one from Allrecipes. It’s been passed down through generations of Cincinnati natives, and for good reason – it’s absolutely delicious.
Ingredients:
- 2 lbs ground beef
- 2 onions, chopped
- 6 cloves garlic, minced
- 2 cups water
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp white vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb spaghetti
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) package shredded cheddar cheese
Instructions:
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, stirring occasionally, until browned and cooked through, about 10 minutes.
- Drain any excess fat from the pot.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Add the water, tomato sauce, tomato paste, vinegar, Worcestershire sauce, chili powder, cumin, cinnamon, allspice, cayenne pepper, cloves, salt, and pepper to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 2 hours, stirring occasionally.
- Cook the spaghetti according to package directions.
- For each serving, place a portion of spaghetti in a bowl and top with a ladle of chili, a handful of kidney beans, and a sprinkle of cheddar cheese.
Trust me, once you try these Cincinnati Chili recipes, you won’t be able to get enough. And the best part is, they’re both perfect for meal prep – just make a big batch and enjoy leftovers all week long!
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