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Cincinnati Chili Recipe

Cincinnati Chili Recipe

Cincinnati Chili 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course: Main Course
Cuisine: American, Cincinnati
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tablespoon unsweetened cocoa powder Optional: for depth of flavor

Equipment

  • Large, heavy-bottomed pot or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

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.