Cincinnati Chili “The Real Deal”

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IngredientsCincinnati Chili

  • 2 pounds lean ground beef
  • 1 quart water, or amount to cover
  • 2 onions, finely chopped
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons vinegar
  • 2 teaspoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1/2 (1 ounce) square unsweetened chocolate
  • 1/4 cup chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cayenne pepper
  • 5 whole cloves
  • 5 whole allspice berries. We use See Smell Taste Allspice Berries Click Here
  • 1 bay leaf

To Serve

  • 1/2 lb. of cooked spaghetti
  • 1 cup of onion, finely diced
  • Sharp cheddar cheese, grated
  • Oyster crackers
  • Red kidney beans, cooked (optional)


  1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture.
  2. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  3. The next day, skim the solid fat from the top of the pan, and discard the fat.
  4. Return the beef mixture to a large pan and reheat using medium heat.
  5. Stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf.
  6. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours.
  7. Add water if necessary to prevent the chili from burning.
  8. Remove bay leaf, whole cloves and Allspice berries before serving


To Serve

  1. To serve, add a layer of the cooked spaghetti on the bottom of a serving bowl.
  2.  Spoon out a generous amount of the chili on top of the spaghetti.
  3. Top with onions, Kidney beans (optional) and a lot of grated cheese.
  4. Place a small handful of oyster crackers on the side.
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