Classic Cincinnati Chili Recipe

Place the ground beef in a deep pot or Dutch oven. Cover with water and bring to a boil, crumbling the beef finely while the water heats. Boil until beef is browned and fats collect at the top of the water, about 3-4 minutes. Strain the beef, discarding the liquid.

If using the same pot, wipe the residue carefully with a paper towel and heat the oil over medium heat. Return the boiled beef to the pot with the garlic and onion and cook until fragrant, about 2 minutes.

Add the tomato paste, Worcestershire, and vinegar, and stir well to combine. Add the tomato sauce and beef broth and stir well again.

Add all the seasonings but cocoa powder, salt, and pepper. Stir to combine, then bring to a simmer. Simmer until thickened, about 30 minutes.

Stir in the cocoa powder and cook through for about a minute. Add a pinch of salt and pepper and taste. If the chili is too sweet for your taste, add another pinch of cocoa powder and salt.

To serve Skyline Chili-style, ladle the chili over the spaghetti and top with shredded cheddar. Serve with diced onion, kidney beans, or both on top.