Awesome Cincinnati Chili
Submitted by sonny
Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.
YIELD
12 servingsPREP
10 minCOOK
2 hrsREADY
3 hrsThis Cincinnati chili takes the patient route, simmering for 2-3 hours to build those characteristic deep, complex flavors.
Ground beef, tomato sauce, stewed tomatoes, and paste create a thick base, while chili powder, cumin, cayenne, and bay leaves add layers of warmth without screaming heat.
The long simmer mellows the spices and marries everything into that distinctive Cincinnati-style meat sauce.
Serve the traditional way: over spaghetti, topped with kidney beans, chopped raw onions, and a mountain of sharp cheddar cheese.
Pro Tips
- Brown beef thoroughly and drain well to prevent greasiness
- Add water during simmering if chili gets too thick
- Taste and adjust cayenne based on your heat tolerance
- Make a day ahead; flavors improve overnight in the fridge
Ingredients
Directions
Sauté meat and onions together in a large pot, until the meat is brown and crumbly.
Drain.
Add vinegar, tomato sauce, stewed tomatoes, tomato paste.
Add garlic, chili powder, cayenne, red pepper flakes, cumin, and bay leaves.
Cook slowly for 2 to 3 hours.
Add water if needed so that it dosen’t get too thick.
Serve in spaghetti.
Top with kidney beans and sprinkle the top with chopped onions and grated sharp chedder cheese.
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