Classic Cincinnati Chili
If you’ve had Cincinnati Chili, you know that the cinnamon and chili spice combination is hard to beat! Make your own with this recipe and serve over noodles.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6-8 1x
- Category: Soups
- 2 pounds lean ground beef
- 1 onion, finely diced, plus more for serving
- 1 (15-ounce) can tomato sauce
- 3 garlic cloves, finely minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- Kosher salt
- Hot sauce, for serving
- Cooked pasta of your choice, for serving
- Shredded cheddar cheese, for serving
- In a large pot, combine the ground beef and 4 cups water. Bring to a boil over high heat, stirring the beef until it’s well broken up. Reduce the heat to low and bring to a simmer. Cook for about 30 minutes, occasionally skimming off any fat and impurities that rise to the top.
- Once the beef is cooked through, add the onion, tomato sauce, garlic, allspice, cumin, chili powder, cinnamon, cocoa powder, bay leaves, and vinegar. Stir to combine and increase the heat to medium-high. Bring to a boil, then reduce the heat to low and simmer once again, uncovered, for about 2 1/2 hours. The chili will thicken as it cooks.
- Remove from the heat and taste. Add salt if needed and add hot sauce, if desired.
- Serve over cooked pasta and top with plenty of shredded cheese and diced onions.