Cincinnati style Chili

  • 17 mins
  • 18 ingredients
  • Servings 8 1/2 cups
  • Prep 15 min
  • Cook 2 hours min
  • Cuisine


  • 3 lbs ground chuck
  • 6 cloves garlic, minced
  • 4 tbs chili powder
  • 3 tbs cocoa powder
  • 1 tbs ground cumin
  • 1 tbs paprika
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground allspice
  • 1 tsp cayenne pepper
  • 1/2 tsp ground clove
  • 3 tbs Worcestershire sauce
  • 3 tbs cider vinegar
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 3 cups beef or chicken broth, we prefer beef
  • kosher salt and black pepper to taste
  • 2 cups sharp cheddar cheese, grated
  • optional toppings: diced onions, cooked kidney or pinto beans, diced jalapenos

Cincinnati style chili is typically served over spaghetti with a combination of topping which can include, shredded cheddar cheese, beans, onions and oyster crackers.

  • In a large heavy bottom pot add beef and garlic over medium high heat.
  • Cook, breaking up large pieces until no pink remains, about 10 minutes.
  • Add chili powder, cocoa, cumin, paprika, cinnamon, allspice, cayenne and clove.
  • Simmer for 30 minutes to allow flavors to come together, stirring frequently.
  • Stir in Worcestershire, vinegar, tomato sauce, tomato paste and beef or chicken broth.
  • Bring to a boil, reduce heat to low and simmer for 2 hours.
  • Ladle about half the chili into a blender or food processor. Blend for 1 minute or until smooth, then stir back into original pot.
  • Taste, then season with salt and pepper, and bring chili back to a simmer.
  • Ladle chili over spaghetti, top with a heap of shredded cheese and serve with oyster crackers. You may add onions and or cooked pinto or kidney beans.





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