Cincinnati Chili

January 15, 2016

Also called Spaghetti Chili

There are numerous recipes floating around the internet for Cincinnati Chili. Most of them call for the beef to be browned first, but several sources were adamant that the beef be boiled first. I've found that this one is the closest to what I recall having in Cincinnati. If you have a better recipe, pass it along. 


1 quart water
2 pounds ground beef (the leaner the better)
2 cups of canned tomatoes (crushed or cdiced)
2 onions, diced
4 cloves garlic (or to taste) minced
1 tablespoon Worcestershire sauce
1 tablespoon powdered cocoa (unsweetened)
1/4 cup chile powder
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
2 tablespoons apple cider vinegar
1 bay leaf
1/4 tsp ground cloves
1 teaspoon cinnamon
salt to taste


1. Combine beef and water in a large pot. Stir while simmering until the beef is all broken up, then continue simmering for 30 minutes. 

2. Add the remaining ingredients, and simmer uncovered for three hours. 

3. Serve over spaghetti. Top with shredded cheddar cheese, and chopped onions to taste.