Homemade Cincinnati Chili
A rich, warmly spiced ground beef chili simmered slowly and served over spaghetti with your favorite traditional toppings.
Ingredients
- 1 pound lean ground beef
- ½ quart water or amount to cover
- 1 onion finely chopped
- 1 15.5-ounce jar Rao's marinara sauce
- 1 tablespoon vinegar
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- ¼ ounce unsweetened chocolate
- 2 tbsp chili powder
- 1 teaspoon salt
- 2 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ⅛ teaspoon of ground cloves
- ⅛ tsp of ground allspice
- 1 bay leaf
- Spaghetti, for serving
- Shredded cheddar cheese, diced onions, kidney beans, and oyster crackers, optional
Instructions
- Combine the ground beef and water in a large pot, breaking the meat into small pieces. Cook for approximately 30 minutes.
- Add the onion, marinara, garlic, vinegar, Worcestershire sauce, chocolate, seasonings, and bay leaf. Stir well.
- Simmer gently, uncovered, for approximately 3 hours, stirring occasionally, until the sauce has reduced and the flavors have developed.
- Taste and adjust the seasonings. Remove the bay leaf.
- Serve over cooked spaghetti with your choice of toppings.
Notes
Recipe Notes
- Don't brown the beef! Cooking the ground beef directly in water creates the fine, tender texture that makes Cincinnati chili so distinctive. Break up the meat thoroughly as it cooks.
- Let it simmer. A long, gentle simmer allows the warm spices to develop and the sauce to thicken. Stir occasionally and add a splash of water if it becomes too thick.
- Adjust the heat. Add cayenne pepper gradually, tasting as you go. I added a few extra pinches toward the end for a little more kick.
- The chocolate matters! It adds richness and depth without making the chili taste sweet.
- Make it your way. Serve over spaghetti with finely shredded cheddar cheese, diced onions, kidney beans, or any combination you prefer. Don't forget the oyster crackers!
- Even better the next day! Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Store the spaghetti separately and reheat the chili gently on the stovetop.