Chili aficionados from the southwestern U.S. might balk at this northern version served atop a mound of spaghetti. But Cincinnati is home to more chili joints than anywhere else in the country, and is clearly comfortable with its own unique “bowl of red.” Once you give this a try, you’ll become a convert too. Loaded with “sweet” spices like cinnamon, allspice, and cloves, this Cincinnati Chili isn’t your typical bowl of red — it’s so much better and still brings a little heat!
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Pulse yellow onions and garlic in a food processor until minced. Add round; process until paste-like. Transfer beef mixture to a skillet and cook over medium-low heat until no longer pink; drain drippings and return to skillet.
Add cocoa, Worcestershire, vinegar, chili powder, tomato paste, sugar, cumin, cinnamon, celery salt, allspice, cayenne, and cloves; cook 5 minutes. Stir in water and tomato sauce; bring chili to a simmer over medium heat and cook until slightly thickened, about 25 minutes.
Serve chili on spaghetti topped with Cheddar and red onions.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1188
% Daily Value*
Total Fat 47g 72%
Saturated Fat 23g 114%
Cholesterol 191mg 63%
Sodium 1547mg 64%
% Daily Value*
Carbs 115g 38%
Protein 79g
*Percent Daily Values are based on a 2,000 calorie diet.
