Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A savory chili that is served over spaghetti and generally topped with shredded cheddar cheese and onions. You also can add kidney beans to the pile.This is great if you make the chili a day ahead of serving.If you've never had Cincinnati Chili be sure to try it! The cocoa mellows the other spices. If you like a real spicy chili add more red pepper or chili powder.

Ingredients Nutrition

Directions

  1. In soup pan, bring all ingredients except meat, to a boil.
  2. Crumble ground meat and slowly add to boiling mixture.
  3. Return to boil, then reduce heat. Simmer uncovered 2-3 hours, or until as thick as desired. Remove bay leaf and serve over cooked & drained spaghetti. Top with shredded cheese, chopped onions and kidney beans if you like.
Most Helpful

5 5

As a former Cincinnatian I am pretty picky about what people call "Cincinnati-style" chili, but this recipe has all of the requisite ingredients to make it bona fide. Don't even think of leaving out the cinnamon, cocoa, or clove...that's what makes this the real deal. I had a big day planned today so I browned the meat and onion together then threw everything in the crock pot and set it on low. 6 hours later, dinner was served! This is a touch more watery than Skyline (the restaurant famous for this stuff) and the recipe had a lot more heat, though it could be that I used really kicky chili powder. For more authenticity I would leave out the red pepper next time and possibly cut back on the chili (or as DH suggested use Ohioan chili powder and not New Mexican LOL). Served over noodles with fresh onions and a cheese garnish and I was in 4-way heaven. Thanks so much! Made for PAC Spring 2011.