Cincinnati chili is a unique American regional dish with Greek roots, known for its thin, saucy texture and warm spices like cinnamon, allspice, and cloves. It’s traditionally served over spaghetti with shredded cheddar cheese, onions, and beans, and it’s a beloved comfort food. This recipe delivers that authentic flavor while giving you a clear picture of the calories and nutrition in each serving, so you can enjoy it with full awareness.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 lb (900 g) ground beef (85% lean)
- 2 tbsp (16 g) chili powder
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 ml) tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 2 cups (480 ml) beef broth
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) unsweetened cocoa powder
- 1 tsp (5 g) salt (or to taste)
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain off excess fat if desired (this reduces calories slightly).
- Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne (if using), and tomato paste. Cook for 2 minutes, stirring constantly, to toast the spices.
- Add the tomato sauce, beef broth, vinegar, Worcestershire sauce, cocoa powder, salt, pepper, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 2 hours, stirring occasionally. The chili should thicken slightly and become fragrant.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. The chili is traditionally thin, not thick like Texas chili.
- For the classic Cincinnati serving: cook spaghetti according to package directions, drain, and top with chili, shredded cheddar, diced onions, and kidney beans. Serve hot.
Tips
- Flavor develops over time: This chili tastes even better the next day. If you can, make it a day ahead and refrigerate, then reheat gently.
- Draining the fat: If you want to reduce calories, drain the fat after browning the beef. This can save about 50-100 calories per serving depending on the beef’s fat content.
- Spice adjustments: The spice blend is key. If you’re not used to cinnamon in savory dishes, start with half and taste before adding more. Cayenne is optional but adds a nice kick.
- Freezing: This chili freezes beautifully. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve Cincinnati chili over cooked spaghetti (about 4 oz / 115 g dry per person) and top with shredded sharp cheddar cheese, diced white onion, and kidney beans. For a low-carb option, serve over roasted spaghetti squash or cauliflower rice. It’s also great as a hot dog topping.
Variations
- Vegetarian: Substitute the ground beef with 2 cups (340 g) cooked lentils or a plant-based meat crumble. Sauté the onion and garlic as directed, then add the crumble and proceed. The texture will be slightly different but still delicious.
- Turkey Chili: Use ground turkey instead of beef for a leaner version. Cook to 165°F (74°C) as per USDA FSIS safe minimum for poultry.
- Spicier: Add 1-2 minced jalapeños with the onion, or increase the cayenne to 1 tsp (2 g).
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling (165°F / 74°C internal temperature). You can also microwave individual portions in 1-minute bursts, stirring between. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How many calories are in a serving of this Cincinnati chili?
Each serving of the chili (about 1 cup / 240 ml) contains approximately 350-400 calories. This estimate includes the ground beef and all ingredients. The exact number depends on the fat content of your beef and whether you drain the fat. To reduce calories, use lean ground beef (93% lean) and drain thoroughly.
Is Cincinnati chili gluten-free?
Yes, this recipe is naturally gluten-free as long as your Worcestershire sauce is gluten-free (some brands contain soy sauce with wheat). Check the label. Serve with gluten-free spaghetti if needed.
Can I make this in a slow cooker?
Absolutely. Brown the beef and onions on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The flavor will be just as good.
Why is my chili too thick?
Cincinnati chili should be thin and saucy. If yours thickens too much during simmering, add a splash of beef broth or water to loosen it. If it’s too thin, let it simmer longer uncovered.
What is the best cheese to use?
Sharp cheddar is traditional. Shred it yourself for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that affect melting.
Can I skip the cocoa powder?
You can, but it adds a subtle depth and richness that balances the spices. If you skip it, add a teaspoon of sugar to mimic the slight sweetness.
Related
- Healthy Evening Snacks for Adults: 5 Easy Recipes
- Cincinnati Chili Parlor Recipe: Authentic 5-Way
- Shawarma Near Choa Chu Kang: Easy Home Recipe
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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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