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Authentic Cincinnati-Style Chili Recipe: A Midwest Favorite

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Ingredients

Adjust Servings:
1 quart water
1 lb raw ground beef
2 14 1/2 ounce cans kidney beans, undrained pinto beans are fine too
1 medium onion, chopped
3 garlic cloves, minced
1 6 ounce can tomato paste
1 1/2 tablespoons cider vinegar red wine vinegar works too
1 1/2 teaspoons worcestershire sauce
2 tablespoons chili powder
3 bay leaves

Nutritional information

324.4
Calories
115 g
Calories From Fat
12.8 g
Total Fat
4.8 g
Saturated Fat
51.4 mg
Cholesterol
1908.5 mg
Sodium
30.1 g
Carbs
10.2 g
Dietary Fiber
7.2 g
Sugars
23.2 g
Protein
323 g
Serving Size

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Authentic Cincinnati-Style Chili Recipe: A Midwest Favorite

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    Made for the first time exactly as wriiten and was blown away. I am from south Georgia and learned about Cincinnati chili when I met my husband. We made it his way for years basically just his good ol regular chili but served with all the cincy fixin's until I stumbled across this recipe last month. Omg, the flavors are so complex and nuanced. I was skeptical of boiling the beef, lol, but dear lord did it ever work. I made a day ahead and was able to sccop off any extra congealed fat the next day but left a little in for flavor. Served with all the accoutrements - spaghetti noodles, shredded cheddar, green onions and oyster crackers. I am thinking of hosting a chili potluck with friends in January and want to blow them away with this. Thanks for sharing your delicious recipe!!!!!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Traditional Cincinnati Chili, I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking – I tend to measure all the spices with a generous hand! Don’t be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes – browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start chunky vs. a kind of thickened sauce consistency. Also, this will work in a crock pot, but the end result is too thin and watery for my taste., Made for the first time exactly as wriiten and was blown away. I am from south Georgia and learned about Cincinnati chili when I met my husband. We made it his way for years basically just his good ol regular chili but served with all the cincy fixin’s until I stumbled across this recipe last month. Omg, the flavors are so complex and nuanced. I was skeptical of boiling the beef, lol, but dear lord did it ever work. I made a day ahead and was able to sccop off any extra congealed fat the next day but left a little in for flavor. Served with all the accoutrements – spaghetti noodles, shredded cheddar, green onions and oyster crackers. I am thinking of hosting a chili potluck with friends in January and want to blow them away with this. Thanks for sharing your delicious recipe!!!!!, I have 2 recipes for Skyline – this one was good, but I think the spices were a little off. HOWEVER, the method is perfect!


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    Steps

    1
    Done

    Pour Water Into a Large Cooking Pot 5-Qt Size

    2
    Done

    Crumble Raw Ground Beef Into Water.

    3
    Done

    Add Beans, Onions, Garlic, Tomato Paste, Vinegar, Worcestershire Sauce and All of the Spices, Salt and Peppers.

    4
    Done

    Stir Together and Bring to a Boil.

    5
    Done

    Reduce Heat to Low and Simmer Till Meat Is Cooked and Chili Is Thickened, from 45 Minutes to an Hour and a Quarter Depending on How Thick You Like It.

    6
    Done

    When Chili Is Nearly Done, Prepare Spaghetti as Much as You Need - Think in Terms of How Much You Would Want If This Were Spaghetti Sauce.

    7
    Done

    Place Drained Spaghetti on Plates and Ladle Chili Over It.

    8
    Done

    Top With Shredded Cheddar.

    Avatar Of Mason Patel

    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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