Photo: Cincinnati Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 1/2 pounds ground beef chuck
- Kosher salt
- 1 6-ounce can tomato sauce
- 1 cup diced tomatoes
- 1 bay leaf
- 2 tablespoons chopped unsweetened chocolate
- 1 tablespoon cider or red wine vinegar
- 2 tablespoons Worcestershire sauce
- Freshly ground pepper
- 12 ounces cooked spaghetti
- 1 19-ounce can kidney beans, drained and rinsed
- 1 pound grated cheddar cheese
- Oyster crackers, for serving
Directions
Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers.
Photograph by Ellie Miller
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 30 reviews
By Diana5372
on January 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love Food TV Network, picked up the magazine jan/feb 2013 and came upon this chili, cooking it now. Am happy to have googled this recipe online as I have just noticed 3 INGREDIENTS are missing from the magazine. BAY LEAF and WORCESTERSHIRE SAUCE and unsweetened chocolate, it is unfortunate had to come upon that, but it is US that keep you going ratings and all. big faux pas. Looking forward to the end result Cheers!!
By one of 3
on November 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Side by side taste comparison with Skyline Chili - not even close. Followed recipe exactly; Food Network recipe looked like dark mud and it was grainy. Tastes more like a strong Greek meat sauce over spaghetti - not appetizing at all. I lived in Cincinnati for 20 years, ate plenty of Skyline, was really hopefully I could make something similar to bring back the memories. Disappointed. Stick with the real thing --
By blueskylad
Carrboro, NC
on October 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm a big fan of chili, all types, but have never had Cincinnati Chili. This recipe was easy, most of us have all the spices in our cabinets, so get them all out,and follow the recipe to the exact letter! I did add two cans of dark red kidney beans and two cans of the chopped tomatoes. I topped it with sharp cheddar and oyster crackers. Excellent! Great meal for a crowd and game day! Freezes well too. Talk about comfort food!!!
Read all 30 reviews