Cincinnati Chili

Cincinnati chili puts a Greek spin on classic chili with a delicious blend of warm spices. Traditionally served over spaghetti it's the perfect dish for game day or to cozy up with on a chilly day.

Course Main

Cuisine American

Keyword cincinnati chili, Recipe for Cincinnati chili, skyline chili

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 252kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

2 pounds Ground beef
1 medium Onion finely diced
2 cloves Garlic minced
29 ounces Diced Tomatoes two 14.5 ounce cans
3 tablespoons Tomato Paste
2 tablespoon Chili powder
2 teaspoon Ground allspice
2 teaspoon Ground cinnamon
2 teaspoon Cumin
4 teaspoons Brown sugar
1/2 teaspoon Cayenne pepper
1 teaspoon Salt
2 tablespoons Unsweetened cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Cider vinegar
2 cups Water

Instructions

In a large pot over medium high heat brown add your olive oil and then the ground beef, onion, and garlic. Let it brown for 5-7 minutes and then drain the excess grease from the meat and return the meat to the pot.
Add the diced tomatoes, tomato paste, chili powder, ground allspice, ground cinnamon, cumin, brown sugar, cayenne pepper, salt, unsweetened cocoa, Worcestershire sauce, cider vinegar, and water. Stir to combine.
Bring ingredients to a boil and then reduce heat to a simmer. Cover and let simmer on low for at least 1 hour (up to 3 hours) stirring occasionally.
Once chili is ready, serve over spaghetti with cheese and diced onions.

Nutrition