My Cincinnati Five Ways Chili

This Cincinnati-style chili is a culinary twist on traditional chili, featuring a complex blend of warm spices like cinnamon and oregano, deepened with unsweetened cocoa powder. The savory beef base is simmered slowly to develop a rich, velvety sauce that balances sweet, savory, and slightly tangy notes. Traditionally served in "ways" with spaghetti, beans, and toppings, this version captures the essence of the Ohio classic. Its perfect for a cozy dinner, game day gathering, or a unique twist on taco night. The combination of textures from the pasta, beans, and creamy cheese makes every bite satisfying and distinct from standard chili recipes.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 586.6

Description

This Cincinnati-style chili is a culinary twist on traditional chili, featuring a complex blend of warm spices like cinnamon and oregano, deepened with unsweetened cocoa powder. The savory beef base is simmered slowly to develop a rich, velvety sauce that balances sweet, savory, and slightly tangy notes. Traditionally served in "ways" with spaghetti, beans, and toppings, this version captures the essence of the Ohio classic. Its perfect for a cozy dinner, game day gathering, or a unique twist on taco night. The combination of textures from the pasta, beans, and creamy cheese makes every bite satisfying and distinct from standard chili recipes.

Ingredients

1 pound Ground Beef
2 tablespoon Onion; minced
3 tablespoon Garlic; minced
2 cup Tomato sauce
1/2 tablespoon Cumin;ground
1/2 tablespoon Chili powder
1 Bay Leaf
1 teaspoon Cinnamon
2 tablespoon Cocoa powder; unsweetened
2 tablespoon Worcestershire sauce
1/2 tablespoon Oregano;dried
1 teaspoon Vinegar; white
1 can Kidney beans; 19 oz;drained

Directions

1
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon until fully cooked.
2
Add the minced onions and garlic to the beef and cook for 2-3 minutes until softened and fragrant.
3
Drain any excess fat from the pot.
4
Stir in the tomato sauce, cumin, chili powder, bay leaf, cinnamon, cocoa powder, Worcestershire sauce, oregano, and white vinegar.
5
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring occasionally.
6
While the chili simmers, cook spaghetti according to package directions. Drain and toss with butter if desired.
7
Remove the bay leaf from the chili.
8
Serve the chili over the spaghetti, topped with drained kidney beans.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 586.6kcal

% Daily Value *
Total Fat 22.0g34%
Saturated Fat 8.0g40%
Cholesterol 88.5mg30%
Sodium 1248.6mg53%
Total Carbohydrate 60.8g21%
Dietary Fiber 20.0g80%
Sugars 7.4g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cincinnati, chili, spaghetti, beef, cocoa, cinnamon, beans, spice, american, dinner, pasta, savory, comfort food

Read it online: https://www.chefs-mate.com/recipe/my-cincinnati-five-ways-chili/