Cincinnati Chili Con Carne
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups beef broth
- 2pounds ground beef
- 1tablespoon olive oil
- 3cups finely chopped onions
- 1tablespoon finely minced garlic
- ¼cup chili powder or more to taste
- 1teaspoon ground cumin
- 1teaspoon ground cinnamon
- ¼teaspoon ground allspice
- ¼teaspoon ground cloves
- ½teaspoon hot red pepper or more to taste
- 1bay leaf
- 2cups fresh or canned tomato sauce
- 2tablepoons cider or white vinegar
- ½ounce (one-half square) unsweetened chocolate
- Salt, to taste
- 1pound spaghetti, cooked
- 8ounces sharp Cheddar, finely grated
- 1(15-ounce) can dark red kidney beans, drained and rinsed
- 1small white onion, finely diced
- Oyster crackers, for serving
Nutritional analysis per serving (6 servings)
1051 calories; 50 grams fat; 21 grams saturated fat; 2 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 94 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 57 grams protein; 1602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
- Step 2
Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
- Step 3
Add the tomato mixture to the meat mixture. Add the cider or vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese, beans and onion.
Private Notes
Comments
cincy chili is about tawdry austerity. don't use olive oil in this. it's a waste of money, you won't taste if (even if it's authentic, given the chili's mediterranean origins). water instead of beef broth would go unnoticed.
i think sharp cheddar is a distraction, but i'm hidebound to the cincinnati orthodoxy. beans should be small red, not kidney. otherwise, it's spot-on.
Late to this discussion, I find many responses humorous. I worked at Empress Chili in White Oak, a suburb of Cincy, from 1979-82. I can report the beans we used WERE kidney beans. Except for the 5-way (chili on spaghetti with beans, onions and cheese), 2-, 3-, & 4-ways are variable combinations of chili and the others. A 2-way could be chili on spag or chili and onions in a bowl, etc. "Coney Islands" were chili served on 1/2 size hotdogs in steamed buns with onions and cheese.
Absolutely oyster crackers, many Cincinnatians
crush them up and throw them into the mix.
Also in chili parlors all over Cincinnati and Northern
Kentucky, they use medium cheddar cheese, nothing
is supposed to really stand out on its own, its the
amalgamation of the whole dish that makes it comfort
food.
The ultimate comfort food. I used to eat this in shopping malls food courts with my mom (we had Gold Star Chili). The taste was spot on! I even picked up a bag of oyster crackers.
I’ve never had Cincinnati chile before. This was really good, and I’ll definitely make it again. I used beef stock, and I think it makes alot of difference. Wonderful deep taste of beef.
I have a 100 year old family recipe for Cincinnati Chili (yes, I'm a native of the region.) This is very close to authentic Cincinnati Chili, but you've left out a couple of KEY ingredients. Beans are optional and nobody used Olive Oil. Also, the beef in the original style is boiled. However, this method is fine. And even a native substitutes ground turkey for a healthier alternative. The spices are the star in Cincinnati Chili.
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