Traditional Cincinnati Chili

"I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste."
 
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photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
photo by patti k. photo by patti k.
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
1hr 20mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • Pour water into a large cooking pot (5-qt size)
  • Crumble raw ground beef into water.
  • Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
  • Stir together and bring to a boil.
  • Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
  • When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
  • Place drained spaghetti on plates and ladle chili over it.
  • Top with shredded cheddar.

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Reviews

  1. Of the dozens and dozens of recipes out there for this chili, someone finally got it right! It was as if I was back in Cinci having a meal at skyline. Thank you!
     
  2. Made for the first time exactly as wriiten and was blown away. I am from south Georgia and learned about Cincinnati chili when I met my husband. We made it his way for years (basically just his good ol regular chili but served with all the cincy fixin's) until I stumbled across this recipe last month. Omg, the flavors are so complex and nuanced. I was skeptical of boiling the beef, lol, but dear lord did it ever work. I made a day ahead and was able to sccop off any extra congealed fat the next day but left a little in for flavor. Served with all the accoutrements - spaghetti noodles, shredded cheddar, green onions and oyster crackers. I am thinking of hosting a chili potluck with friends in January and want to blow them away with this. Thanks for sharing your delicious recipe!!!!!
     
  3. very yummy. tastes similar to the real thing. Instead of just water, I used mostly beef broth with just some water. I added 2 lbs of ground sirloin too. I also added a small can of tomato sauce along with the tomato paste. I also added 2 tbsp of baking cocoa. Its gotta have cocoa. I added 2 tsp of cinnamon and 2 tsp allspice. also added extra clove and crushed red pepper too.
     
  4. OMG! This was fantastic! We live in Cincinnati and my DH thought it was better than the chili we get at Gold Star or Skyline. Now, we won't get Cincinnati Chili at a take out, we will make it instead. This was an easy recipe and one I will be making very often. Thanks so much!!
     
  5. I was very curious to try this to see how it compared to my mom's recipe which is similar in ingredients but differing in amounts. This was different but just as good. As any Cinci chili I've had was very thick, and other reviewers mentioned extra liquid, I reduced the water by about 3/4 cup and simmered the chili for an extra 1 1/2 hours - came out perfectly. I reduced the salt to 1 _tsp_ and the crushed red pepper to 1/2 tsp. This is excellent on pasta but I also plan to try it as a chili sandwich (my favorite use for Cinci chili!) - chili, mustard, onion, & lots of cheese. Thanks for the recipe pattikay!
     
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Tweaks

  1. very yummy. tastes similar to the real thing. Instead of just water, I used mostly beef broth with just some water. I added 2 lbs of ground sirloin too. I also added a small can of tomato sauce along with the tomato paste. I also added 2 tbsp of baking cocoa. Its gotta have cocoa. I added 2 tsp of cinnamon and 2 tsp allspice. also added extra clove and crushed red pepper too.
     
  2. Delicious. I love the flavor the Worcestershire sauce, cinnamon, and allspice add.I did make this in the Crockpot and it was still a very thick hearty chili. I did not add spaghetti but may next time. Also, I added 28 oz of crushed tomatoes instead of a small can of tomato paste. Thanks for sharing pattiKay!!
     

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