Cincinnati chili is unlike any other chili in America, distinguished by its lack of beans in the sauce and the inclusion of warm spices like cinnamon, allspice, and cloves. The secret ingredient is unsweetened chocolate, which adds a rich, deep body to the savory beef base. This dish is traditionally served “three-way” or “four-way,” layering the spicy meat sauce over spaghetti, topped with kidney beans, shredded cheddar cheese, and diced onions. It offers a complex flavor profile that balances heat, sweetness, and savory notes, making it a comforting and distinctive meal perfect for cold evenings or family gatherings.
Cincinnati Chili (Stern)
Description
Cincinnati chili is unlike any other chili in America, distinguished by its lack of beans in the sauce and the inclusion of warm spices like cinnamon, allspice, and cloves. The secret ingredient is unsweetened chocolate, which adds a rich, deep body to the savory beef base. This dish is traditionally served "three-way" or "four-way," layering the spicy meat sauce over spaghetti, topped with kidney beans, shredded cheddar cheese, and diced onions. It offers a complex flavor profile that balances heat, sweetness, and savory notes, making it a comforting and distinctive meal perfect for cold evenings or family gatherings.Ingredients
Directions
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Heat a large cast-iron skillet over medium heat and add the ground chuck, finely chopped onion, and minced garlic.
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Cook the meat mixture, breaking up the beef with a spoon, until it is thoroughly browned and the onions are translucent.
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Stir in the tomato sauce, ketchup, water, and red wine vinegar, ensuring everything is well combined.
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Add the chili powder, paprika, black pepper, honey, unsweetened chocolate, cumin, turmeric, marjoram, allspice, nutmeg, cinnamon, ground cloves, mace, coriander, cardamom, bay leaf, and salt to the skillet.
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Bring the mixture to a gentle boil, then reduce the heat to low to maintain a slow simmer.
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Cover the skillet and simmer for about 1 hour, stirring occasionally to prevent sticking.
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Taste and adjust seasoning as needed, adding more salt, spices, or tomato juice if the sauce becomes too thick.
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While the chili simmers, cook spaghetti in salted boiling water with a splash of olive oil until al dente, then drain.
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Boil kidney beans in water until tender, then drain and set aside.
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To serve, place a portion of spaghetti on the bottom of a plate.
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Ladle a generous amount of the chili sauce over the spaghetti.
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Spoon a layer of the drained kidney beans over the chili.
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Top with diced raw onions and a thick layer of shredded cheddar cheese.
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Serve immediately with oyster crackers or cracker bits on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
