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A unique Midwestern classic, this meat sauce is simmered with a surprising blend of savory and warm spices like cinnamon and allspice. Perfect for serving over spaghetti or hot dogs for an authentic 'five-way' experience.
In a large pot or Dutch oven, combine the cold beef broth and the ground beef. Place over medium-high heat. As the mixture warms, use a whisk or potato masher to break the beef apart into very fine crumbles. This unique method prevents clumping and creates the chili's signature fine-grained texture. Continue until the meat is fully separated and the broth begins to boil, about 10-12 minutes.
Once boiling, add the finely chopped onion, minced garlic, tomato sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine.
In a small bowl, whisk together all the dry spices and seasonings: chili powder, cocoa powder, cumin, cinnamon, allspice, cloves, cayenne, oregano, brown sugar, salt, and pepper. Add this spice mixture to the pot along with the bay leaf. Stir thoroughly until everything is well incorporated.
Bring the chili to a steady simmer, then reduce the heat to low. Cover partially with a lid, leaving a gap for steam to escape. Let it simmer for at least 3 hours, stirring every 20-30 minutes to prevent sticking. The chili is ready when it has thickened significantly and a thin layer of reddish oil has risen to the surface.
Remove the pot from the heat and discard the bay leaf. Taste and adjust seasonings if needed. For the most authentic flavor, allow the chili to cool completely, then refrigerate overnight. This allows the complex flavors to meld and deepen.
When ready to serve, gently reheat the chili on the stovetop. If refrigerated, you can easily skim any solidified fat from the surface before reheating. Serve hot over spaghetti, hot dogs, or with oyster crackers on the side.
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A unique Midwestern classic, this meat sauce is simmered with a surprising blend of savory and warm spices like cinnamon and allspice. Perfect for serving over spaghetti or hot dogs for an authentic 'five-way' experience.
This midwest recipe takes 195 minutes to prepare and yields 6 servings. At 266.11 calories per serving with 30.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute the ground beef with 2 lbs of plant-based ground 'meat' and use a rich vegetable broth instead of beef broth.
Increase the cayenne pepper to 1/2 tsp or add 1/4 tsp of habanero powder for a significant heat boost.
Use ground turkey or ground chicken instead of beef. You may need to add a tablespoon of oil to compensate for the lower fat content.
Follow step 1 on the stovetop. Transfer the mixture and all other ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
The ground beef provides a significant amount of high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
Beef is a great source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia, which can cause fatigue and weakness.
This recipe is loaded with spices like cinnamon, cloves, allspice, and cocoa powder, all of which are packed with antioxidants. These compounds help fight oxidative stress and inflammation in the body.
Cincinnati chili is a meat sauce with a finer texture, often served over spaghetti or hot dogs. It features a unique blend of Mediterranean-inspired spices like cinnamon, allspice, and cloves, and often includes chocolate or cocoa. Texas chili is a chunkier stew, typically made with cubes of beef, and focuses on chili peppers for its flavor profile, without beans or pasta.
The traditional method for Cincinnati chili involves simmering the raw ground beef in broth and breaking it up as it cooks. This creates the signature fine, tender texture of the meat sauce, which is very different from the larger crumbles you get from browning.
Cincinnati chili can be part of a balanced diet. It's high in protein from the beef. However, it can also be high in fat and sodium. To make it healthier, use very lean ground beef (90/10 or leaner), low-sodium broth, and be mindful of high-calorie toppings like cheese.
A one-cup serving of this Cincinnati chili contains approximately 450-550 calories, depending on the leanness of the beef used. This does not include toppings like spaghetti, cheese, or onions.
Yes! Complete the first step of breaking up the meat in broth on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours for the same deep flavor.
While you can eat it the same day, letting the chili rest in the refrigerator overnight is highly recommended. This process, called 'melding,' allows the complex spice flavors to fully develop and results in a much richer, more balanced taste.