Cincinnati Chili

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or plant-based alternative
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 2 tablespoons cocoa powder
• 2 tablespoons apple cider vinegar
• 2 cups water
• Salt and pepper to taste

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add ground beef, breaking it into small pieces, and cook until browned.
3. 3 Stir in crushed tomatoes, kidney beans, tomato paste, chili powder, cumin, cinnamon, allspice, cloves, cocoa powder, and apple cider vinegar.
4. 4 Pour in water, season with salt and pepper, then bring to a boil.
5. 5 Reduce heat and simmer for 45 minutes, stirring occasionally.
6. 6 Taste and adjust seasoning if needed.

Equipment

• Large pot
• Wooden spoon

Variations

• For a spicier version, add a dash of cayenne pepper.
• Experiment with different beans like black beans for variety.

Substitutions

• Use ground turkey for a leaner option.
• Substitute cocoa powder with a tablespoon of molasses for a similar depth of flavor.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For a deeper flavor, use beef broth instead of water.
• This chili tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve over spaghetti with shredded cheddar cheese and diced onions.
• Pair with oyster crackers or crusty bread.

FAQ