Cincinnati Chili
Recipe type: Entree
Adapted from Cooks Illustrated via What's Cookin', Chicago
  • 2 T olive oil
  • 1 large onion, chopped
  • 1½ lbs ground beef
  • 6-8 cloves garlic, minced
  • 4 t ancho chile powder
  • 2 t New Mexico chile powder
  • to taste cayenne
  • 2 t natural unsweetened cocoa powder
  • 2 t dried Mexican oregano
  • ½ t allspice
  • ½ t cloves
  • 1 t cinnamon
  • ½ t ground black pepper
  • 28 oz can crushed fired roasted tomatoes, preferably Muir Glen
  • 3 cups chicken broth
  • 1 cup, more or less as needed water
  • 2 T cider vinegar
  • to taste brown sugar or honey
  • 1 15 oz can kidney beans, rainsed and drained (I used frozen homemade)
  • cooked spaghetti
  • chopped red onion for garnish (I soak mine in water for about 30 minutes first so they do not bug my stomach)
  • shredded cheddar cheese, for garnish
  1. Heat the oil in a large Dutch oven. Add the onions with a pinch of salt and saute until looking translucent. Add the meat with a pinch of salt and continue to saute, breaking the meat up as you stir.
  2. Once the meat is browned, add the garlic and cook for 1 minute, then add the spices. Cook until fragrant, about 30 seconds.
  3. Stir in the tomatoes, chicken stock, vinegar and brown sugar or honey. Stir in and bring to a boil. Reduce heat and simmer on low heat, covered. After a bit, maybe 20 minutes, check to see if you want the water added, and add it to your preference. Simmer until the chili is rich, deep red and
  4. minutes before serving, add the beans. Taste for sugar, salt and pepper.
  5. Serve ladled over the noodles, garnished with the cheese and onions on top.
Recipe by The Spiced Life at