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Cincinnati Chili

Course Main
Cuisine American
Keyword beef, cheddar, cheese, chili, Cincinnati, meat, spaghetti
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time: 8 hours
Total Time 11 hours 45 minutes
Servings 6 Servings


  • 4 cups water
  • 2 pounds ground beef
  • 15 ounces tomato sauce
  • 1 onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 1/4 cup chili powder (the mix, NOT ground chili)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cocoa powder
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf


  • 1 pound spaghetti cooked and drained
  • 1 onion peeled and finely diced
  • 2 cups cheddar cheese finely shredded
  • Oyster crackers


  • In a large pot, combine water and ground beef. Break up the ground beef into tiny pieces. Bring the water to a boil, then simmer over medium heat for 30 minutes, stirring occasionally.
  • Stir in the tomato sauce, onion, garlic, chili powder, cider vinegar, Worchestershire sauce, cocoa powder, salt, cayenne pepper, cumin, cinnamon, cloves, and bay leaf. Decrease heat to medium-low and simmer for 3 hours, stirring occasionally. If the chili becomes too thick during cooking, stir in a little water to thin.
  • Cover and refrigerate overnight. Skim off any fat. Serve hot over cooked spaghetti noodles and top with diced onion, cheese, and oyster crackers.