Cincinnati Chili

  • Level: Easy
  • Total: 2 hr
  • Prep: 20 min
  • Cook: 1 hr 40 min
  • Yield: 8 servings
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4 tablespoons extra-virgin olive oil

2 sweet onions (such as Vidalia), finely chopped, plus more for topping

2 pounds ground beef chuck

Kosher salt and freshly ground black pepper

4 cloves garlic, minced

1 15-ounce can tomato sauce

2 medium tomatoes, diced

1/4 cup apple cider vinegar

1/4 cup chili powder

2 tablespoons paprika

1 tablespoon ground cinnamon

2 teaspoons ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1 pound spaghetti, cooked

Pinto beans and grated cheddar cheese, for topping

Oyster crackers, for serving (optional)


  1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
  2. Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
  3. Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.

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