Cincinnati Chili

A recipe for Cincinnati Chili! Spaghetti noodles are topped with a cinnamon and cocoa-spiced ground beef mixture, shredded cheese, and onions.

Course Main

Cuisine American

Keyword beef, cheddar, cheese, chili, Cincinnati, meat, spaghetti

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings 6 Servings

2 cups (470 milliliters) water
2 cups (470 milliliters) beef stock
2 pounds (900 grams) ground beef
15 ounces (444 milliliters) tomato sauce
1 medium onion peeled and diced
4 cloves garlic peeled and minced
1/4 cup (30 grams) chili powder (the spice mix labeled "Chili Powder," NOT ground chili peppers)
2 tablespoons (35 grams) tomato paste
2 tablespoons (30 milliliters) apple cider vinegar
1 tablespoon (15 milliliters) Worcestershire sauce
2 tablespoons (12 grams) unsweetened cocoa powder
1 tablespoon (12 grams) light brown sugar
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 bay leaf

In a large pot, combine the water, beef stock, and ground beef.
Bring the mixture to a boil, stirring with a wooden spoon to break up the ground beef into tiny pieces.
Decrease to a simmer and cook, stirring occasionally, for 30 minutes.
Stir in the tomato sauce, onion, garlic, chili powder, apple cider vinegar, Worcestershire sauce, cocoa powder, brown sugar, salt, oregano, cumin, cinnamon, cayenne, cloves, and bay leaf.
Continue to simmer over medium-low heat for 3 hours, stirring occasionally. If the chili becomes too thick during cooking, stir in a little more water to thin.
Serve hot or for more flavor, cover and refrigerate overnight.
Immediately before serving, cook the spaghetti in salted water until just tender, al dente.
Drain, divide among bowls, and top with the hot chili, diced raw onions, shredded Cheddar cheese, and oyster crackers.