Laurens Cincinnati Chili Recipes

CINCINNATI CHILI

Cincinnati Chili image

Cincinnati Chili is a meaty, rich, and uniquely spiced chili from (you guessed it!) Cincinnati, Ohio. Serve our authentic Cincinnati chili recipe over hot spaghetti with your choice of toppings. Don't forget the cheese and oyster crackers!

Provided by Sara Bir

Categories Dinner 1-Pot Freezer-friendly Make-ahead

Time 3h40m

Yield 8

Number Of Ingredients 23

Ingredients

For the chili:
2 pounds ground beef (80:20 is good)
1 (6-ounce) can tomato paste
4 cups water
1 (8-ounce) can tomato sauce
1 large onion, minced (about 3 cups)
6 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 ounce unsweetened chocolate, optional
Options for serving:
Oyster crackers
Finely shredded mild cheddar cheese
1 (15.5-ounce) can small red kidney beans, drained and warmed
Minced yellow onion
Hot cooked spaghetti

Steps:

Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)
Cool to room temperature, then refrigerate overnight: Refrigerate in an air-tight covered container. (Note: you can eat the chili immediately if you want to.)

Nutrition Facts : Calories 359 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 8 g, Sodium 710 mg, Sugar 5 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

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