For me, this Cincinnati Chili is the most robust and delicious chili I’ve ever had! The combination of spices (like cinnamon, cloves, and allspice) with just the right amount of heat plus the layering of flavors make this Cincinnati Style Chili truly outstanding! Perfect comfort food for fall and winter nights!
Have you ever had Cincinnati chili? I won’t blame you if you haven’t had it yet. I lived in the Midwest for a decade and for some reason, haven’t had the chance to taste it. That despite us living in the neighboring state of Michigan and probably just 3 hours to the border!
I’m glad that I finally got to taste it and wow I was blown away by its amazing taste! It is no ordinary chili – certainly not the run-of-the-mill type. It has a delicious complexity that makes you want to refill your chili bowl again and again!
One day I was browsing this cookbook I bought from a second-hand store in Westport and I chanced upon this delicious-looking chili. After reading the recipe, I realized it wasn’t really hard to make, and the bonus – it’s done in the slow cooker. I just made very minor tweaks if any because when it’s so good – there’s no reason to change it. This recipe is based on “Cincinnati-Style Chili” from Secrets of Slow Cooking Cookbook by Lianna Krissoff.
That means no fussing around the stovetop waiting until the chili is all done. I just let the slow cooker do the work. And what came out of the slow cooker is one insanely delicious chili!
After making it and eating it, this Cincinnati-style chili has become my favorite chili ever! This chili sets itself apart with its unique blend of spices, like cinnamon, allspice, and cloves plus a little chocolate added which gives the dish its robust and amazing flavor!
It is typically served over spaghetti noodles with onions, and red beans and topped with shredded cheese. If you haven’t tried it yet, I highly recommend it! It can also be used as a topping for hotdogs or burgers. Perfect fall or winter comfort food or anytime you want a robust tasting meaty, spicy dish!
Don’t be intimidated by the number of ingredients. They’re not exotic or hard to find and you probably have them already in your pantry. The directions are also pretty straightforward and not difficult at all to make!
I can assure you – it’s worth all the effort!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR CINCINNATI CHILI?
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 bay leaf
- 2½ pounds ground lean beef such as sirloin (2 pounds ground beef works well, too)
- 1 (15-ounce) can crushed tomatoes or homemade pureed tomatoes
- ½ large onion, finely diced
- 4 cloves garlic, minced
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 pound dried spaghetti
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 1/2 ounce unsweetened chocolate, chopped
- 8 ounces cheddar cheese, finely shredded
HOW DO YOU MAKE CINCINNATI CHILI?
Place the allspice, cloves, cinnamon sticks, and bay leaf in a small piece of double-layered cheesecloth. Pull the ends together and tie them with twine to make a small pouch. Set aside.
Heat the oil in a large skillet or the Instant Dutch Oven Slow Cooker. Brown the ground beef until no trace of pink remains about 10 minutes. Drain off any fat that accumulates.
If using a regular slow cooker, transfer the beef to the cooker insert. To the beef add the crushed or pureed tomatoes, 1½ cups water, the onion, garlic, ground cinnamon, cumin, cayenne, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Give it a stir.
Place the pouch of spices. Cook, covered, on the low setting for 6 hours or 3 hours on high.
When ready to serve, cook the pasta in a large pot of boiling water until al dente; drain well and set aside. Place the beans in a small saucepan with enough water to cover, and bring to a simmer. Cook until heated through, then drain.
Stir the chocolate into the chili until melted, then season with salt and pepper to taste. Remove and discard the bag of whole spices.
Divide the pasta among 6-8 serving plates, then top with a spoonful of beans and onions, then ladle the chili over and top with a big mound of cheese.
CINCINNATI-STYLE CHILI
Ingredients
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 bay leaf
- 2½ pounds finely ground lean beef such as sirloin
- 15 oz can crushed tomatoes or fresh pureed tomatoes (same amount)
- ½ large onion, finely diced
- 4 cloves garlic, minced
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, adjust amount to taste
- 1 pound dried spaghetti
- 15 oz can red kidney beans,
- 1 ½ ounces dark chocolate, chopped (adjust amount to taste)
- 8 ounces cheddar cheese (or cheese of your choice), finely shredded
Instructions
- Place the allspice, cloves, cinnamon sticks, and bay leaf in a small piece of double-layered cheesecloth. Pull the ends together and tie with twine to make a small pouch. Set aside.
- Heat the oil in a large skillet or the Instant Dutch Oven Slow Cooker. Brown the ground beef until no trace of pink remains about 10 minutes. Drain off any fat that accumulates. If using a regular slow cooker, transfer the beef to the cooker insert.
- To the beef add the crushed or pureed tomatoes, 1½ cups water, the onion, garlic, ground cinnamon, cumin, cayenne, Worcestershire sauce, 1 1/2 teaspoon salt, and ½ teaspoon pepper. Give it a stir.
- Place the pouch of spices. Cook, covered, on the low setting for 6 hours or 3 hours on high.
- When ready to serve, cook the pasta in a large pot of boiling water until al dente; drain well and set aside. Place the beans in a small saucepan with enough water to cover, and bring to a simmer. Cook until heated through, then drain.
- Stir the chocolate into the chili until melted, then season with salt and pepper to taste, if needed. Remove and discard the bag of whole spices.
- Divide the pasta among 6-8 serving plates, then top with a spoonful of beans and onions, then ladle the chili over and top with a big mound of cheese.
Notes
Nutrition
Last updated on September 18th, 2023 at 06:04 pm
