Cincinnati Chili Recipe

Made famous by Skyline Chili in Ohio, Cincinnati Chili is full of secret ingredients and served on spaghetti with lots of toppings, depending on which “way” you like it.

If that’s a no, leave everything you thought you knew about traditional chili behind, because this recipe will turn it all upside down, but only in the most delicious way.

The (secret) recipe calls for a combination of spices and ingredients that you might find a bit odd, especially for a savory meat stew. Allspice? Cloves? Unsweetened chocolate?

Stick with me (and our friends from the Buckeye state) because this recipe is perfect for the slow cooker and freezes beautifully, so you can have Cincinnati-style chili any time, any place.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

Cincinnati Chili is made with several non-traditional ingredients including chocolate, cinnamon, allspice, and cloves. It’s also a thinner chili overall, and it’s served over spaghetti noodles with a mountain of cheese on top.

An easy Peanut Butter Buckeyes recipe. While popular in Ohio, The Buckeye State, anyone can get excited about peanut butter balls dipped in melted chocolate! Named for their uncanny resemblance to a Buckeye nut, these…

Cincinnati Chili

Made famous by Skyline Chili in Ohio, Cincinnati Chili is full of secret ingredients and served on spaghetti with lots of toppings, depending on which “way” you like it.

Prep: 5min

Total: 30min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 234 kcal, Carbohydrate 6 g, Protein 18 g, Fat 15 g, Saturated Fat 6 g, Cholesterol 62 mg, Sodium 298 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 2 onions ( finely chopped (plus more for topping))
• 1 ounce unsweetened chocolate ((see note 1))
• 1 clove garlic (minced)
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon allspice
• 1/2 teaspoon ground cloves
• 2 cups chicken broth
• 16 ounces tomato sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper
• 2 pounds ground beef ((preferably 85/15, see note 2))
• cooked spaghetti (for serving)
• shredded cheese

Instruction:

1. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
2. Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
3. Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
4. Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.

Cincinnati-Style Chili

Total: 0 3 0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 868, Fat 44g, Saturated Fat 20g, Carbohydrate 72g, Fiber 9g, Sugar 15g, Protein 47g, Cholesterol 138mg, Sodium 1283mg

Ingredients:

• 16 ounces tomato sauce
• 12 ounces tomato paste
• 1 yellow onion, grated
• 2 tablespoons chili powder
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 pounds ground beef (I use chuck)
• 1 tablespoon white wine vinegar
• 1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
• One 15-ounce can kidney beans, drained
• 1 white onion, diced
• Two 8-ounce blocks Cheddar, grated
• Hot sauce, optional
• Oyster crackers, for serving

Instruction:

1. For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
2. To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

The BEST Cincinnati Chili Recipe | COPYCAT Skyline Chili | AMAZING!!!

FAQ

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