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    You are in: Home / Recipes / Cincinnati Chili Recipe
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    Cincinnati Chili

    Cincinnati Chili. Photo by Bay Laurel

    1/7 Photos of Cincinnati Chili

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    pattikay in L.A.'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour water into a large cooking pot (5-qt size)
    2. 2
      Crumble raw ground beef into water.
    3. 3
      Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
    4. 4
      Stir together and bring to a boil.
    5. 5
      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. 6
      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. 7
      Place drained spaghetti on plates and ladle chili over it.
    8. 8
      Top with shredded cheddar.

    Browse Our Top Spaghetti Recipes

    Ratings & Reviews:

    • on February 13, 2011

      55

      very yummy. tastes similar to the real thing. Instead of just water, I used mostly beef broth with just some water. I added 2 lbs of ground sirloin too. I also added a small can of tomato sauce along with the tomato paste. I also added 2 tbsp of baking cocoa. Its gotta have cocoa. I added 2 tsp of cinnamon and 2 tsp allspice. also added extra clove and crushed red pepper too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2009

      Of the dozens and dozens of recipes out there for this chili, someone finally got it right! It was as if I was back in Cinci having a meal at skyline. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2009

      55

      OMG! This was fantastic! We live in Cincinnati and my DH thought it was better than the chili we get at Gold Star or Skyline. Now, we won't get Cincinnati Chili at a take out, we will make it instead. This was an easy recipe and one I will be making very often. Thanks so much!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Cincinnati Chili

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.3
     
    Calories from Fat 115
    35%
    Total Fat 12.8 g
    19%
    Saturated Fat 4.7 g
    23%
    Cholesterol 51.4 mg
    17%
    Sodium 1908.4 mg
    79%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 10.1 g
    40%
    Sugars 7.2 g
    28%
    Protein 23.2 g
    46%

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