Cincinnati Chili Recipe is more than just a meal; it’s a culinary experience steeped in comfort and tradition. This recipe offers a straightforward approach to creating that signature Cincinnati-style chili, perfect for a cozy night in or a crowd-pleasing gathering.
Key Ingredients for Cincinnati Chili Recipe:
- 2 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 3 cloves garlic, minced
- 2 pounds ground beef (80/20 recommended for flavor)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 bay leaf
- Optional: 1 tablespoon unsweetened cocoa powder (for depth of flavor)
How to Make Cincinnati Chili Recipe:
This Cincinnati Chili Recipe is a weeknight warrior, proving that authentic, mouthwatering chili doesn’t require hours of simmering. Its beauty lies in its accessible ingredients and a straightforward process that yields a rich, deeply flavored chili you’ll crave. Get ready for a supremely satisfying meal in approximately 1 hour and 15 minutes of preparation and cooking time.
Step-by-Step Instructions:
Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onions and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Brown the Beef: Add the ground beef to the pot. Break it up with a spoon and cook, stirring, until it is browned and no pink remains. Drain off any excess grease from the pot.
Toast the Spices: Sprinkle the chili powder, cumin, paprika, oregano, cayenne pepper, cloves, and cinnamon over the browned beef and onions. If using, add the unsweetened cocoa powder. Stir constantly for about 1-2 minutes until the spices are fragrant and have coated the meat and onions. This toasting step helps to deepen and release the flavors of the spices.
Incorporate Tomatoes and Liquids: Pour in the crushed tomatoes, tomato sauce, and undrained diced tomatoes. Add the beef broth and Worcestershire sauce. Stir everything together well, scraping up any browned bits from the bottom of the pot – these are packed with flavor!
Simmer and Season: Add the salt, black pepper, and bay leaf. Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 45 minutes, or up to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.
Taste and Adjust: After simmering, remove the bay leaf. Taste the chili and adjust salt and pepper as needed. If it seems too thick, you can add a little more beef broth or water. If it’s too thin, you can simmer it uncovered for a bit longer to reduce the liquid.
Why You’ll Love This Cincinnati Chili Recipe:
You’ll adore this Cincinnati Chili Recipe because it delivers that iconic, slightly sweet, and warmly spiced flavor profile that makes it so uniquely beloved. This is a chili that captures the essence of Cincinnati’s culinary pride, offering a delightful departure from the typical Tex-Mex style with its aromatic spice blend. Plus, making this at home is incredibly budget-friendly, allowing you to enjoy a generous portion without the restaurant markup, perfect for feeding a family or entertaining guests.
The layers of warm spices like cinnamon and cloves, combined with the savory richness of the beef and tomatoes, create a comforting and utterly delicious experience that’s truly special. Imagine serving it “two-way” with spaghetti, or “three-way” with cheese – the possibilities for customization are endless! Don’t miss out on this taste of the Queen City; give our Cincinnati Chili Recipe a try today!
Storing and Reheating Tips:
Proper storage is key to enjoying your delicious Cincinnati Chili Recipe at its best.
- Refrigeration: Once cooled to room temperature, airtight containers are your best friend for storing leftovers in the refrigerator. Your Cincinnati Chili Recipe will stay fresh for up to 3-4 days.
- Freezing: For longer storage, freeze your chili. Allow it to cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating: To reheat from the refrigerator, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For frozen chili, thaw it overnight in the refrigerator before reheating, or carefully reheat directly from frozen over low heat on the stovetop, breaking it up as it thaws.
Final Thoughts:
This Cincinnati Chili Recipe is a true comfort food champion, bringing a taste of a beloved regional specialty right into your kitchen. We encourage you to gather your ingredients and whip up a batch – it’s a rewarding and delicious culinary adventure you won’t regret.
Cincinnati Chili Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onions and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 2 large yellow onions, 3 cloves garlic
- Add the ground beef to the pot. Break it up with a spoon and cook, stirring, until it is browned and no pink remains. Drain off any excess grease from the pot.2 pounds ground beef
- Sprinkle the chili powder, cumin, paprika, oregano, cayenne pepper, cloves, and cinnamon over the browned beef and onions. If using, add the unsweetened cocoa powder. Stir constantly for about 1-2 minutes until the spices are fragrant and have coated the meat and onions. This toasting step helps to deepen and release the flavors of the spices.1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1 tablespoon unsweetened cocoa powder
- Pour in the crushed tomatoes, tomato sauce, and undrained diced tomatoes. Add the beef broth and Worcestershire sauce. Stir everything together well, scraping up any browned bits from the bottom of the pot – these are packed with flavor!1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 1 15 ounce can diced tomatoes, 2 cups beef broth, 1 tablespoon Worcestershire sauce
- Add the salt, black pepper, and bay leaf. Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 45 minutes, or up to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.1 teaspoon salt, 1/2 teaspoon black pepper
- After simmering, remove the bay leaf. Taste the chili and adjust salt and pepper as needed. If it seems too thick, you can add a little more beef broth or water. If it’s too thin, you can simmer it uncovered for a bit longer to reduce the liquid.1 teaspoon salt, 1/2 teaspoon black pepper