Empress Chili is a Cincinnati-style chili with a distinctive Mediterranean-inspired spice blend, traditionally served over spaghetti or as a coney topping. This version captures the rich, slightly sweet, and warmly spiced flavor that makes it a regional favorite. It’s easy to make at home with pantry staples and freezes beautifully.
Ingredients
- 2 lb (900 g) ground beef (85% lean)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 g) brown sugar
- 2 tablespoons (16 g) chili powder
- 1 tablespoon (8 g) ground cumin
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (2 g) ground allspice
- 1 teaspoon (2 g) ground cloves
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 2 bay leaves
- 1 oz (28 g) unsweetened chocolate, finely chopped (optional, for depth)
Instructions
- In a large Dutch oven or heavy pot, brown the ground beef over medium-high heat, breaking it into small crumbles. Cook until no longer pink, about 8–10 minutes. Drain off excess fat if needed.
- Add the chopped onion and garlic to the pot. Cook over medium heat, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the beef broth, tomato sauce, vinegar, brown sugar, chili powder, cumin, cinnamon, allspice, cloves, nutmeg, paprika, salt, black pepper, cayenne (if using), and bay leaves. Add the chopped chocolate if using. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- After 1 hour, uncover and continue to simmer for another 1 hour 30 minutes, stirring every 15 minutes. The chili should thicken and darken. If it becomes too thick, add a little water or broth.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. For a smoother texture, use an immersion blender to puree slightly, or leave as is for a chunkier chili.
- Serve hot over spaghetti or as a coney topping. If serving over pasta, cook spaghetti according to package directions while the chili simmers.
Tips
- Beef fat: Use 85% lean ground beef for flavor without excessive grease. Drain well after browning to avoid an oily chili.
- Spice blend: Feel free to adjust the spices to your taste. The cinnamon and cloves are key to the Cincinnati style, but you can reduce them if you prefer a more savory chili.
- Chocolate: The unsweetened chocolate adds depth but is optional. If you skip it, the chili will be slightly less complex.
- Make ahead: This chili tastes even better the next day as the flavors meld. Refrigerate overnight and reheat gently.
Serving Suggestions
Serve Empress Chili over cooked spaghetti with shredded sharp cheddar cheese and diced onions for a classic Cincinnati “three-way.” Add kidney beans for a “four-way” or oyster crackers for a “five-way.” It’s also perfect on hot dogs with mustard and onions for a coney-style dish.
Variations
- Vegetarian: Substitute the ground beef with 2 cups (about 300 g) cooked lentils or a plant-based ground meat substitute. Reduce simmering time to 1 hour total, as lentils don’t need as long.
- Turkey: Use ground turkey instead of beef. Since turkey is leaner, you may need to add a tablespoon of olive oil when browning.
- Spicier: Increase the cayenne pepper to 1/2 teaspoon or add a chopped jalapeño with the onion.
- Thicker: If you prefer a thicker chili, mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the chili during the last 10 minutes of cooking.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93% lean turkey and add a little olive oil when browning to prevent dryness. The flavor will be slightly lighter but still delicious.
What is the best way to serve Empress Chili? Traditionally, it’s served over spaghetti with shredded cheddar cheese and diced onions. You can also serve it on hot dogs or as a filling for baked potatoes.
Can I make this in a slow cooker? Absolutely. Brown the beef and onion first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Remove bay leaves before serving.
Why is there chocolate in the chili? Unsweetened chocolate adds a subtle richness and depth without making the chili sweet. It’s a traditional ingredient in some Cincinnati chili recipes, but it’s optional.
How can I thicken the chili? Simmer uncovered longer to reduce the liquid, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of cooking.
Can I freeze Empress Chili? Yes, it freezes very well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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