Empress: Cincinnati Chili

My first taste of Cincinnati chili wasn’t in Cincinnati at all, but at a family gathering in upstate New York. My aunt, always the adventurous cook, had decided to try her hand at this regional specialty, and the aroma that filled the kitchen that afternoon – a unique blend of savory meat and warm spices – was intoxicating. It was unlike any chili I had ever encountered, a flavor profile so distinct and unexpected that it sparked a lifelong culinary fascination. The subtle sweetness, the hint of cinnamon, the almost chocolatey depth – it was an experience, not just a meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Varies based on toppings

Ingredients

• 8 cups water
• 2 lbs lean ground beef
• 4 medium onions, chopped fine, in a food processor
• 2 garlic cloves, minced
• 2 (8 ounce) cans tomato sauce
• 1 1⁄2 teaspoons white vinegar
• 1⁄4 teaspoon ground cayenne pepper
• 3 small dried chilies, whole
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 dashes Worcestershire sauce
• 5-6 bay leaves, whole
• 2 teaspoons salt (not optional)
• 1 1⁄4 teaspoons ground pepper
• Thick spaghetti noodles, cooked to package directions
• Sharp cheddar cheese, finely grated
• Raw onion, finely chopped
• Kidney beans

Equipment Needed

• Large stock pot
• Food processor
• Measuring cups and spoons

Instructions

1. In a large, deep stock pot, add the 8 cups of water.
2. Using your hands, add the 2 pounds of raw ground beef to the water, breaking it up as you add it. It’s essential that the beef doesn’t brown at this stage, so avoid any pre-browning. The goal is to infuse the water with the beef flavor as it cooks.
3. Add the 4 finely chopped onions, 2 minced garlic cloves, 2 cans of tomato sauce, 1 1/2 teaspoons of white vinegar, 1/4 teaspoon of cayenne pepper, 3 whole dried chilies, 1 teaspoon of allspice, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cumin, 2 tablespoons of chili powder, 2 dashes of Worcestershire sauce, 5-6 bay leaves, 2 teaspoons of salt (do not omit!), and 1 1/4 teaspoons of ground pepper to the pot. Remember that all seasonings and spices should be measured using rounded teaspoons and tablespoons for a full, robust flavor. For the cayenne pepper, you may want to use a level measure if you’re sensitive to heat.
4. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, leaving the lid of the pot off or tipped slightly to allow steam to escape.
5. Simmer the chili for at least 4 hours, or even longer, to reduce the liquid and allow the flavors to meld. Stir the chili frequently to prevent sticking and ensure even cooking. The longer it simmers, the richer and more complex the flavor will become. The desired consistency should be thick.
6. Once the chili has reached your desired consistency, remove the bay leaves and whole dried chilies.
7. Serve in the desired style: 2-way (chili on spaghetti), 3-way (chili, spaghetti, cheese), 4-way (chili, spaghetti, cheese, onions), or 5-way (chili, spaghetti, cheese, onions, kidney beans).

Expert Tips & Tricks

• Don’t brown the beef: This is crucial to achieving the correct texture and flavor profile. The beef should simmer in the water, releasing its flavors gradually.
• Long simmering is key: The longer you simmer the chili, the better the flavors will meld and the more the liquid will reduce. Don’t rush the process!
• Spice adjustment: Cincinnati chili is known for its unique spice blend. Adjust the cayenne pepper to your liking, but don’t be afraid to experiment with the other spices to find your perfect balance.
• Onion Prep: Finely processing the onion is important so it melds into the chili, adding flavor and body without large chunks.
• Day-Old is Better: Like many chilis and stews, this dish benefits from being made a day in advance. The flavors deepen and meld together even more overnight in the refrigerator.

Serving & Storage Suggestions

Serve Empress Cincinnati Chili hot, over spaghetti, and topped with your favorite toppings – cheddar cheese, onions, and kidney beans are the classics.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then gently reheat on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	328.7 kcal	N/A
Calories from Fat	N/A	43%
Total Fat	15.9 g	24%
Saturated Fat	6.3 g	31%
Cholesterol	98.3 mg	32%
Sodium	1332.7 mg	55%
Total Carbohydrate	13.9 g	4%
Dietary Fiber	3.9 g	15%
Sugars	6.7 g	N/A
Protein	32.7 g	65%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the ground beef with a plant-based ground meat alternative. Ensure your Worcestershire sauce is vegan-friendly, or use a soy sauce alternative.
• Gluten-Free: Use gluten-free spaghetti noodles.
• Lower Sodium: Reduce the amount of salt, but be aware that this will impact the overall flavor.
• Spicier: Increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Sweeter: Some people enjoy a hint of sweetness in their Cincinnati chili. Add a teaspoon of brown sugar or a tablespoon of unsweetened cocoa powder for a deeper, richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground spices instead of whole dried chilies?
A: Yes, you can. However, using whole dried chilies will provide a more complex and nuanced flavor. If using ground chili powder, start with 1-2 teaspoons and adjust to taste.

Q: Why is it important not to brown the beef?
A: Not browning the beef allows it to simmer and release its flavor into the water, creating the unique broth-like base that is characteristic of Cincinnati chili. Browning the beef will result in a different, more traditional chili flavor.

Q: How do I know when the chili is done?
A: The chili is done when it has thickened to your desired consistency and the flavors have melded together. This typically takes at least 4 hours of simmering.

Q: Can I make this in a slow cooker?
A: Yes, you can. Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Remove bay leaves and whole chilies before serving.

Q: What’s the best cheese to use for a 3-way or 4-way?
A: Sharp cheddar cheese, finely grated, is the traditional choice. Its sharpness cuts through the richness of the chili.

Final Thoughts

Empress Cincinnati Chili is more than just a meal; it’s a culinary experience that invites you to explore unique flavor combinations and regional traditions. Don’t be intimidated by the long simmering time – the results are well worth the effort. Gather your ingredients, embrace the process, and prepare to be transported to the heart of Cincinnati with every delicious bite. I encourage you to try this recipe and make it your own. Experiment with the toppings, adjust the spices to your liking, and share your creations with friends and family. Pair it with a crisp, cold beer or a sweet cornbread for the perfect comfort food feast. I’d love to hear about your experiences and any personal touches you add to this classic dish!