Cincinnati Chili Recipe – How to Make Authentic Cincinnati Chili
Get an original Cincinnati chilli recipe that is ideal for your upcoming dinner party or family get-together.This recipe comes with detailed directions and useful advice for making the ideal bowl of Cincinnati chilli.
Ingredients
- 2 pounds ground beef
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1/2 tablespoon ground allspice
- 1/2 tablespoon ground cloves
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground ginger
- 1/2 tablespoon paprika
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cans (15 ounces each) tomato sauce
- 2 cups water
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 package spaghetti
- Shredded cheddar cheese and chopped onions, optional toppings.
Method
- Cook the ground beef, onions, and garlic in a large skillet over medium heat until the meat is browned and the onions are soft. Remove any extra grease.
- To the skillet, add the paprika, cinnamon, cumin, ginger, allspice, cinnamon, chilli powder, and cumin. Sauté and stir until aromatic, about two to three minutes.
- Add the water, bay leaf, Worcestershire sauce, cider vinegar, cocoa powder, and diced tomatoes to the mixture. Bring to a boil, then lower the heat so it simmers for an hour with the lid on.
- After adding the kidney beans, boil the mixture for 30 minutes with the lid off.
- Cook the spaghetti in the meantime per the directions on the package. Drain, then set apart.
- Spoon the cooked spaghetti on a plate and top with the Cincinnati chilli. Add some shredded cheddar cheese and chopped onion on top if you like.
Additional tips:
- Serve over a bed of oyster crackers rather than spaghetti for an even more genuine Cincinnati chilli experience.
- Chili leftovers can be refrigerated for up to three months or kept in the fridge for up to three days in an airtight container.

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