A beloved regional dish inspired by the Ohio Skyline, Cincinnati Chili can now be enjoyed in the comforts of your own home — regardless of geography! Flavored with all the classic chili spices, this recipe has one particular ingredient you might not expect — chocolate. Cincinnati Chili is hearty, incredibly satisfying, and sure to warm you up when the temperatures drop. Enjoy this chili on a hot dog, atop spaghetti, or all by itself with some fresh cornbread. The best part? It’s ready in just 30 minutes!
Ingredients
For the chili:
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 ounce chocolate, unsweetened
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon oregano, dried
- 1 1/2 teaspoons 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
- 2 pounds lean ground beef
- salt, to taste
- ground black pepper, to taste
Optional, for serving:
- spaghetti, to taste, cooked and warm
- cheddar cheese, to taste, shredded
- dark red kidney beans, to taste, drained and cooked
- onions, to taste, finely chopped
- oyster crackers
Directions
Step 1 –Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Step 2 –Add 2 of the chopped onions and cook until they are tender and translucent.
Step 3 –Add the chocolate, the garlic, the chili powder, the oregano, the cinnamon, the allspice, and the cloves and stir.
Step 4 –Once combined, add the broth, the tomato sauce, the vinegar, the tomato paste, the brown sugar, and the Worcestershire sauce.
Step 5 –Add the ground beef and bring the chili mixture to a boil.
Step 6 –Reduce the pot to a simmer and allow it to thicken, about 25 minutes.
Step 7 –Season with the salt and the pepper.
Step 8 –Serve over spaghetti topped with the cheddar cheese, the kidney beans, the remaining onions, or the oyster crackers.
