Cincinnati Chili Recipe

Ground beef: The base of the chili, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the overall flavor with its aromatic qualities.

Chili powder: Brings heat and a complex flavor profile to the dish.

Ground cinnamon: Adds a warm, sweet undertone that is unique to Cincinnati chili.

Ground cumin: Provides an earthy, slightly spicy flavor.

Ground allspice: Contributes a sweet and peppery note.

Ground cloves: Adds a strong, pungent flavor that complements the other spices.

Salt: Enhances all the other flavors in the chili.

Black pepper: Adds a mild heat and sharpness.

Unsweetened cocoa powder: Gives the chili a rich, deep flavor and a hint of bitterness.

Beef broth: Adds moisture and depth to the chili.

Tomato sauce: Provides a tangy base for the chili.

Apple cider vinegar: Adds acidity and brightness to balance the flavors.

Worcestershire sauce: Contributes a savory, umami flavor.

Brown sugar: Adds a touch of sweetness to balance the spices.

Kidney beans: Optional, but adds texture and additional protein.

To achieve a smoother texture in your Cincinnati chili, consider using a potato masher to break down the ground beef as it cooks. This will help create a finer consistency, which is characteristic of this regional dish. Additionally, to enhance the depth of flavor, toast the spices (chili powder, cinnamon, cumin, allspice, and cloves) in a dry pan for a minute before adding them to the pot. This will release their essential oils and intensify their aromas.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and depth of chili powder.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg provides a warm, spicy flavor similar to cinnamon.

• ground cumin - Substitute with ground coriander: Coriander has a citrusy and slightly sweet flavor that can complement the dish.

• ground allspice - Substitute with ground nutmeg and cloves: A mix of nutmeg and cloves can replicate the complex flavor of allspice.

• ground cloves - Substitute with ground nutmeg: Nutmeg offers a warm, spicy flavor that can stand in for cloves.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• unsweetened cocoa powder - Substitute with dark chocolate: Dark chocolate can provide a similar depth of flavor and richness.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor to tomato sauce.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tanginess.

• worcestershire sauce - Substitute with soy sauce and a dash of lemon juice: This combination can mimic the umami and tangy flavors of Worcestershire sauce.

• brown sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• kidney beans - Substitute with black beans: Black beans offer a similar texture and can be used interchangeably with kidney beans.

• Allow the Cincinnati chili to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the flavors and affect the texture.

• Transfer the cooled chili to airtight containers. For optimal freshness, use containers that are specifically designed for freezing and storing soups or stews. Make sure to leave about an inch of space at the top to allow for expansion when freezing.

• Label each container with the date and contents. This helps you keep track of how long the chili has been stored and ensures you use the oldest batches first.

• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. This is perfect for meal prepping or enjoying leftovers throughout the week.

• For longer storage, place the containers in the freezer. Cincinnati chili can be frozen for up to 3 months without losing its rich flavor and hearty texture.

• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the ingredients and ensures even reheating.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. If the chili appears too thick, add a splash of beef broth or water to reach your desired consistency.

• Alternatively, you can reheat individual portions in the microwave. Place the chili in a microwave-safe bowl, cover loosely with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through.

• Once reheated, serve the Cincinnati chili over freshly cooked spaghetti and top with your favorite garnishes like shredded cheese, diced onions, and oyster crackers for that authentic Cincinnati experience.

• For the stovetop method, place the Cincinnati chili in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of beef broth or water if the chili appears too thick. Heat until it reaches your desired temperature, usually around 10-15 minutes.

• For the microwave method, transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• For the oven method, preheat your oven to 350°F (175°C). Place the leftover chili in an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes or until heated through. Stir halfway to ensure even heating.

• For the slow cooker method, transfer the chili to your slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect for maintaining the chili's rich flavors and texture.

• For the sous vide method, place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour. This method ensures the chili is evenly reheated without losing moisture.

• Large pot: Used for browning the ground beef and cooking the chili mixture.

• Wooden spoon: Ideal for stirring the ingredients and ensuring they are well combined.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure out the spices, cocoa powder, apple cider vinegar, and Worcestershire sauce accurately.

• Measuring cups: Essential for measuring the beef broth and tomato sauce.

• Can opener: Needed to open the can of tomato sauce and the can of kidney beans.

• Colander: Useful for draining and rinsing the kidney beans if you choose to use them.

• Spatula: Helps in scraping down the sides of the pot to ensure all ingredients are mixed well.

• Stovetop: Required for cooking the chili over medium and low heat.

• Timer: Handy for keeping track of the cooking and simmering times.

• Serving spoon: Used for serving the chili over spaghetti.

• Cheese grater: If you choose to top the chili with shredded cheese, this tool will be necessary.

• Bowls: For serving the chili, especially if you are adding toppings like diced onions and oyster crackers.

Use a food processor: Chop the onion and garlic quickly by pulsing them in a food processor.

Pre-measure spices: Measure out all your spices ahead of time and keep them in a small bowl, ready to add in one go.

Batch cook ground beef: Brown and drain the ground beef in large batches, then freeze portions for future use.

Simmer in a slow cooker: Transfer the mixture to a slow cooker after step 4 and cook on low for 6-8 hours.

Use canned beans: If adding kidney beans, use canned ones to save the time of soaking and cooking dried beans.