Cincinnati Chili II: A Taste of the Queen City

My first encounter with Cincinnati chili was… perplexing. I was visiting a college friend in Ohio, and she insisted we go to a “chili parlor.” Visions of hearty, Tex-Mex style bowls danced in my head, but what arrived was something entirely different. A mound of spaghetti, smothered in a thin, almost gravy-like chili, topped with a mountain of shredded cheddar. It was unexpected, unique, and surprisingly delicious. Now, years later, I’m thrilled to share a recipe that aims to capture the essence of that distinctive Cincinnati flavor.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 50 minutes
• Servings: 8
• Yield: About 8 cups
• Dietary Type: Can be made Gluten-Free (use gluten-free spaghetti)

Ingredients

• 3 medium onions, chopped
• 6 cloves garlic, minced
• 3 tablespoons vegetable oil
• 4 lbs lean ground beef
• 1/3 cup chili powder
• 2 tablespoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1 bay leaf
• 3 cups water
• 1 (16 ounce) can tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons molasses
• 1 ounce unsweetened chocolate, chopped fine

Toppings:

• Thin spaghetti, cooked
• Kidney beans
• Chopped onion
• Shredded cheddar cheese
• Oyster crackers

Equipment Needed

• Large heavy kettle or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle

Instructions

1. In a large heavy kettle or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Cook, stirring occasionally, until the onions are softened, about 5-7 minutes. Don’t brown them; you want them to be translucent.

2. Add the lean ground beef to the kettle. Cook, stirring and breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Drain off any excess grease from the beef.

3. Add the following spices to the cooked beef mixture: chili powder, sweet paprika, ground cumin, ground coriander, ground allspice, dried oregano, salt, cayenne, ground cinnamon, ground cloves, and ground mace. Cook, stirring constantly, for about one minute to bloom the spices and release their aromas. This step is crucial for developing the complex flavor profile of the chili.

4. Pour in the water and tomato sauce. Add the red wine vinegar, molasses, and chopped unsweetened chocolate. Stir well to combine all ingredients. Add the bay leaf.

5. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Simmer, uncovered, stirring occasionally, for 2 hours. If the chili becomes too thick during simmering, add a little more water (about 1/4 cup at a time) to keep the beef barely covered. The long, slow simmering is essential for developing the rich, nuanced flavors of Cincinnati chili.

6. After 2 hours of simmering, discard the bay leaf. The chili should be thick and fragrant. Taste and adjust seasonings as needed. You might want to add a pinch more salt, cayenne, or chili powder to your preference.

7. Serve the Cincinnati chili over hot cooked thin spaghetti. Offer a variety of toppings separately, including kidney beans, chopped onion, shredded cheddar cheese, and oyster crackers, allowing each person to customize their bowl. This is where the “ways” come in – 3-way (chili, spaghetti, cheese), 4-way (add onions or beans), and 5-way (add both onions and beans).

Expert Tips & Tricks

• The Chocolate is Key: Don’t skip the unsweetened chocolate! It adds a subtle depth and richness that is essential to Cincinnati chili.
• Low and Slow: Resist the urge to rush the simmering process. The longer it simmers, the more the flavors meld together.
• Spice Adjustment: Adjust the amount of cayenne pepper to your liking. If you prefer a milder chili, reduce or omit the cayenne.
• Spice Grinding: For the best flavor, consider grinding whole spices yourself. Freshly ground spices have a more potent aroma and taste.
• Meat Matters: Using a leaner ground beef helps prevent the chili from becoming too greasy.
• Tomato Sauce Options: You can use plain tomato sauce or tomato sauce with herbs. If you use a seasoned tomato sauce, reduce the amount of oregano you add.
• Prepping Ahead: Cincinnati chili is even better the next day! The flavors deepen as it sits. Make it a day ahead and store it in the refrigerator.

Serving & Storage Suggestions

Serve Cincinnati chili hot over cooked spaghetti. The classic accompaniments are kidney beans, finely chopped onion, a generous pile of shredded cheddar cheese (typically a sharp cheddar), and oyster crackers. Let everyone customize their “way.”

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

To reheat, gently warm the chili in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of water if needed to thin it out. You can also reheat it in the microwave in short intervals, stirring in between.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	535.6 kcal	N/A
Calories from Fat	279g	52%
Total Fat	31 g	47%
Saturated Fat	11.2 g	56%
Cholesterol	147.4 mg	49%
Sodium	838.6 mg	34%
Total Carbohydrate	17 g	5%
Dietary Fiber	5.1 g	20%
Sugars	7.6 g	N/A
Protein	48.3 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Cincinnati Chili: Substitute the ground beef with a plant-based ground meat alternative. You may need to adjust the cooking time slightly.
• Gluten-Free: Use gluten-free spaghetti to make this dish gluten-free.
• Spicier Chili: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for a spicier kick.
• Sweeter Chili: Add a little more molasses or brown sugar for a sweeter flavor.
• Bean Options: While kidney beans are traditional, you could experiment with other types of beans, such as black beans or pinto beans.

FAQs (Frequently Asked Questions)

Q: Why is there chocolate in chili?
A: The unsweetened chocolate adds a subtle depth and richness to the chili, balancing the other spices and creating a unique flavor profile that’s characteristic of Cincinnati chili.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the beef and onions on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Q: What is the “way” system?
A: The “way” system refers to the number of toppings added to the chili. A 3-way is chili, spaghetti, and cheese; a 4-way adds onions or beans; and a 5-way includes both onions and beans.

Q: Can I freeze this chili?
A: Yes, Cincinnati chili freezes very well. Store it in an airtight container in the freezer for up to 2-3 months.

Q: What kind of cheese is best for topping?
A: Sharp cheddar cheese is the traditional choice for topping Cincinnati chili. It provides a tangy contrast to the chili’s spices.

Final Thoughts

Cincinnati Chili might be unlike any chili you’ve ever tried before, but that’s precisely what makes it so special. It’s a dish with a story, a tradition, and a flavor all its own. So, gather your ingredients, prepare to be surprised, and embrace the unique deliciousness of Cincinnati Chili. Don’t be afraid to experiment with the toppings to find your favorite “way” to enjoy this Queen City classic. And, if you’re feeling adventurous, try pairing it with a local Cincinnati beer! I hope you enjoy this recipe and share your feedback with me!