Cincinnati Empress Chili (Vegetarian)

The aroma of Cincinnati chili always takes me back to my college days. Late-night study sessions were often fueled by a steaming bowl of this unique concoction, ladled over spaghetti and piled high with cheese. I remember the comforting warmth, the slight sweetness, and the curious blend of spices that set it apart from any chili I’d ever tasted. Back then, I didn’t think much about the ingredients—just that it was the perfect fuel for a tired student. Now, as a chef, I love deconstructing and reimagining classic recipes, and this vegetarian Cincinnati chili is a testament to how you can honor tradition while embracing plant-based ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 2 teaspoons olive oil
• 2 onions, chopped finely
• 4 cloves garlic, minced
• 3 cups vegetable stock
• 2 tablespoons apple cider vinegar
• 1 large bay leaf, crushed
• 5 whole allspice berries
• 2 teaspoons salt
• 3 tablespoons chili powder
• 1 teaspoon cocoa
• 17 ounces tomato sauce
• ½ teaspoon cayenne pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 can pinto beans, drained
• ½ lb tofu, frozen, thawed, and crumbled

Equipment Needed

• Large heavy pot
• Knife
• Cutting board
• Measuring spoons and cups

Instructions

1. In a large heavy pot, over medium-high heat, heat the olive oil.
2. Add the finely chopped onions and sauté for 8 to 10 minutes, until softened and translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot.
5. Add the apple cider vinegar, crushed bay leaf, allspice berries, and salt.
6. Stir in the chili powder, cocoa, tomato sauce, cayenne pepper, cumin, and cinnamon. The cocoa might seem unusual, but it’s a crucial ingredient that contributes to the chili’s unique flavor profile.
7. Bring the mixture to a boil, then reduce the heat to low.
8. Simmer, uncovered, for 1 ½ hours, stirring occasionally to prevent sticking. This long simmering time is essential to allow the flavors to meld and deepen.
9. After simmering for 1 ½ hours, stir in the drained pinto beans and the crumbled tofu.
10. Continue to simmer for another 15 minutes, allowing the tofu and beans to absorb the flavors of the chili.

Expert Tips & Tricks

• Freezing the Tofu: Freezing and thawing the tofu is key to achieving a meat-like texture. This process changes the tofu’s structure, making it more porous and better able to absorb flavors. Don’t skip this step!
• Spice Level: Adjust the amount of cayenne pepper to your liking. Start with ¼ teaspoon if you prefer a milder chili, and gradually increase it to ½ teaspoon or more if you want more heat.
• Spice Blooms: To maximize flavor, lightly toast the whole spices (allspice berries) in a dry pan before adding them to the chili. This helps release their essential oils.
• Slow and Low: The long simmering time is crucial for developing the complex flavors of Cincinnati chili. Don’t rush the process!
• Make Ahead: This chili is even better the next day, as the flavors have more time to meld. You can make it a day or two in advance and store it in the refrigerator.

Serving & Storage Suggestions

Traditionally, Cincinnati chili is served “ways” – that is, over spaghetti with various toppings. Here are the most common:

• Two-Way: Chili over spaghetti.
• Three-Way: Chili, spaghetti, and shredded cheddar cheese.
• Four-Way: Chili, spaghetti, shredded cheddar cheese, and chopped onions.
• Five-Way: Chili, spaghetti, shredded cheddar cheese, chopped onions, and pinto beans.

Garnish with oyster crackers for a classic touch.

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply simmer on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	192.9 kcal	N/A
Calories from Fat	N/A	20%
Total Fat	4.4 g	6%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	1243.4 mg	51%
Total Carbohydrate	31.3 g	10%
Dietary Fiber	9.4 g	37%
Sugars	5.8 g	N/A
Protein	10.7 g	21%

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

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti or serve the chili over rice.
• Spicier: Add more cayenne pepper or a pinch of red pepper flakes. You can also add a chopped jalapeno pepper to the pot while sautéing the onions.
• Sweeter: For a sweeter chili, add a tablespoon of brown sugar or maple syrup.
• Bean Variety: While pinto beans are traditional, you can substitute kidney beans or black beans.
• Textured Vegetable Protein (TVP): If you prefer, you can substitute the tofu with rehydrated TVP for a different texture. Use about ½ cup of dried TVP and rehydrate it according to package directions before adding it to the chili.

FAQs (Frequently Asked Questions)

Q: Why is there cocoa in Cincinnati chili?
A: The cocoa adds a subtle richness and depth of flavor, helping to balance the other spices and create a unique flavor profile. It’s a signature ingredient that sets Cincinnati chili apart.

Q: Can I make this chili in a slow cooker?
A: Yes! Sauté the onions and garlic on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What’s the best way to shred the cheddar cheese for serving?
A: Use a box grater or a food processor with a shredding attachment. Freshly shredded cheese melts better and tastes better than pre-shredded cheese.

Q: Can I use ground beef instead of tofu?
A: While this recipe is for a vegetarian version, you can certainly substitute ground beef. Brown 1/2 pound of ground beef in the pot before adding the onions. Drain off any excess grease before proceeding with the recipe.

Q: How do I thicken the chili if it’s too thin?
A: If the chili is too thin after simmering, you can remove a cup of the chili and blend it until smooth. Then, stir the blended chili back into the pot. This will add body and thickness.

Final Thoughts

This vegetarian Cincinnati Empress Chili is a delicious and flavorful tribute to a regional classic. Don’t be intimidated by the long list of ingredients; the complex blend of spices is what makes this chili so special. I encourage you to give it a try and experiment with the toppings to find your favorite “way” to enjoy it. Share your creations with friends and family, and let me know what you think! Pair it with a crisp green salad and some crusty bread for a complete and satisfying meal.