Authentic Cincinnati Chili (two-day prep)

  • 3 pounds lean ground beef
  • 3 pints water
  • 3 onions, finely chopped
  • 1 (15 oz.) + 1 (8 oz.) can tomato sauce
  • 3 T vinegar
  • 1 T soy sauce
  • 1 T cloves garlic, minced
  • 6 T chili powder
  • 1/3 C cocoa powder
  • 2 1/4 t salt
  • 1 1/2 t ground cumin
  • 1 1/2 t ground cinnamon
  • 3/4 t ground cayenne pepper
  • 1/2 t ground cloves
  • 1/2 t ground allspice
  • 2 small bay leaves
  • 2 pounds spaghetti noodles, cooked
  • shredded (orange, for color) cheddar cheese
  • oyster crackers, optional

Place the ground beef in a large pot. Cover with the water. Bring to a boil, stirring and breaking up the beef to a fine texture. Cover and slowly boil for 30 minutes (until the meat is thoroughly cooked). Remove from heat, cool, refrigerate in the pot overnight.

The next day, skim the solid fat from the top of the pot. Discard the fat. Place the beef mixture over medium heat, and stir in the onions and other ingredients (through bay leaf). Bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Makes 10 servings

Serve over spaghetti noodles and top with shredded orange cheddar cheese. Serve oyster crackers on the side. 🙂

slightly adapted from

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