Cincinnati Chili
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This Cincinnati Chili is a Midwest classic, with a twist. Spiced with cinnamon, cloves, and allspice, it’s served over spaghetti and topped with cheese, onions, or beans (or all of the above). It’s not traditional chili, and that’s exactly why it’s so good.
Ingredients
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
In the same pot, sauté the onion and garlic until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
Add the chili powder, cinnamon, cumin, allspice, cloves, and bay leaf to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.
Add the tomato sauce, beef broth, Worcestershire sauce, apple cider vinegar, sugar, salt, and black pepper to the pot. Stir to combine.
Bring the chili to a simmer, cover the pot and simmer the chili for 1-2 hours, stirring occasionally.
Remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
To serve, ladle the chili over cooked spaghetti or other pasta. Top with shredded cheddar cheese and chopped onions, if desired.
Nutrition
- Serving Size
- 1 serving
- Calories
- 191 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 20 g
- Fat Content
- 10 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 59 mg
- Sodium Content
- 421 mg
- Fiber Content
- 2 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 5 g
