Cincinnati Chili Classic Flavor (Print Version)
A bold, spiced Cincinnati chili with ground beef, onions, cocoa, and aromatic seasonings for deep flavor.
# Ingredients:
→ Meat
01 -
2 pounds lean ground beef
→ Liquids
02 -
4 cups water
03 -
Optional substitution: use 2 cups water and 2 cups beef broth
→ Vegetables and Aromatics
04 -
1/2 cup finely diced onion
→ Tomato Base
05 -
6 ounces tomato paste
→ Dry Spices
06 -
3 tablespoons chili powder
07 -
2 teaspoons salt
08 -
1 teaspoon ground cumin
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/4 teaspoon ground allspice
12 -
1/4 teaspoon ground cloves
→ Condiments and Enhancers
13 -
2 tablespoons Worcestershire sauce
14 -
1 tablespoon apple cider vinegar
15 -
1 tablespoon light brown sugar
→ Chocolate
16 -
1 ounce dark chocolate or 3 tablespoons unsweetened cocoa powder
→ Herbs
17 -
1 bay leaf
# Steps:
01 -
Combine water and tomato paste in a large Dutch oven; whisk until fully blended.
02 -
Add ground beef, crumbling it by hand into the pot to avoid clumping.
03 -
Stir in onion, chili powder, Worcestershire sauce, apple cider vinegar, brown sugar, salt, cumin, cinnamon, nutmeg, allspice, cloves, chocolate, and bay leaf until ingredients are evenly mixed.
04 -
Bring mixture to a gentle simmer over medium heat. Cover and cook on low for 2 to 3 hours, stirring occasionally. Skim grease from the surface as necessary.
05 -
Remove from heat and allow to cool to room temperature. Transfer, covered, to the refrigerator and chill overnight.
06 -
Once chilled, remove and discard solidified fat from the top. Heat chili over medium flame until thoroughly warmed.
07 -
Ladle the chili hot over spaghetti or use as a topping for hot dogs. Finish with traditional garnishes such as kidney beans, diced raw onion, shredded cheddar cheese, and oyster crackers if desired.
# Notes:
01 -
Chilling overnight enhances flavor development and facilitates removal of excess fat for a cleaner finish.