Cincinnati Chili Recipe

Ground beef: The base of the chili, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the overall flavor with its aromatic qualities.

Tomato sauce: Provides a tangy and slightly sweet base for the chili.

Chili powder: Adds heat and a complex flavor profile.

Ground cinnamon: Introduces a warm and slightly sweet note.

Ground allspice: Contributes a unique, slightly peppery flavor.

Ground cumin: Adds an earthy and slightly spicy taste.

Ground cloves: Provides a strong, aromatic flavor that enhances the chili.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

Apple cider vinegar: Introduces a tangy acidity that balances the richness of the beef.

Water: Helps to create the right consistency for the chili.

To achieve a smoother texture in your Cincinnati chili, consider boiling the ground beef instead of browning it. This method helps break down the meat into finer crumbles, which is a signature characteristic of this dish. Simply add the ground beef to a pot of boiling water and cook until no longer pink, then drain and proceed with the recipe.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that maintains the hearty texture of the chili.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can be used in a similar quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder for each clove.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced finely.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to provide a similar consistency and flavor.

• tomato sauce - Substitute with tomato paste and water: Mix tomato paste with water to achieve a similar consistency to tomato sauce.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• chili powder - Substitute with cumin and paprika: This combination can provide a similar depth of flavor and heat.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, slightly sweet flavor similar to cinnamon.

• ground cinnamon - Substitute with allspice: Allspice has a flavor profile that includes hints of cinnamon, making it a suitable substitute.

• ground allspice - Substitute with ground cloves and cinnamon: A mix of ground cloves and cinnamon can replicate the flavor of allspice.

• ground allspice - Substitute with nutmeg and cinnamon: This combination can provide a similar warm and spicy flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices.

• ground cumin - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor and can be used in smaller quantities.

• ground cloves - Substitute with ground nutmeg: Ground nutmeg provides a warm, spicy flavor similar to cloves.

• ground cloves - Substitute with allspice: Allspice includes the flavor profile of cloves and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chili.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and can be used in the same quantity.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but should be used in smaller quantities due to its spiciness.

• apple cider vinegar - Substitute with white vinegar: White vinegar provides a similar acidity and can be used in the same quantity.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar tangy flavor and can be used in the same quantity.

• water - Substitute with beef broth: Beef broth adds additional flavor and richness to the chili.

• water - Substitute with vegetable broth: Vegetable broth can be used for a similar consistency and added flavor.

• Allow the Cincinnati chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chili into airtight containers. For portion control, consider using smaller containers or even freezer bags. This makes it easier to defrost only what you need.

• Label each container with the date and contents. This ensures you know exactly what you're grabbing from the freezer and helps you keep track of how long it's been stored.

• Store the chili in the refrigerator if you plan to eat it within 3-4 days. This keeps it fresh and ready for quick reheating.

• For longer storage, place the containers in the freezer. Cincinnati chili can be frozen for up to 3 months without losing its flavor or texture.

• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. Add a splash of water or tomato sauce if it appears too thick.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.

• If you notice any changes in color, texture, or smell, it's best to discard the chili. Food safety is paramount, and it's better to be cautious.

• For an added touch, freshen up your reheated Cincinnati chili with a sprinkle of freshly chopped onions, a handful of shredded cheese, or a dash of apple cider vinegar to revive its vibrant flavors.

• Stovetop Method:

  1. Place the leftover Cincinnati chili in a saucepan.
  2. Add a splash of water or beef broth to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Serve over freshly cooked spaghetti and top with shredded cheese, chopped onions, and kidney beans if desired.

• Microwave Method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chili is hot.
  5. Serve over spaghetti and garnish with your favorite toppings.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chili in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until heated through.
  5. Serve over spaghetti and add your preferred toppings.

• Slow Cooker Method:

  1. Transfer the chili to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chili is thoroughly warmed.
  4. Serve over spaghetti and finish with your choice of toppings.

• Large pot: A large pot is essential for browning the ground beef and simmering the chili mixture for an extended period.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients to ensure even cooking and prevent sticking.

• Knife: A knife is needed to chop the onion and mince the garlic.

• Cutting board: A cutting board provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Measuring cups are used to measure the tomato sauce and water accurately.

• Measuring spoons: Measuring spoons are necessary for measuring out the spices and apple cider vinegar.

• Colander: A colander is used to drain the excess fat from the browned ground beef.

• Spaghetti pot: A spaghetti pot is needed to cook the spaghetti that will be served with the chili.

• Cheese grater: A cheese grater is used to shred the cheese for topping the chili.

• Serving bowls: Serving bowls are used to serve the finished Cincinnati chili over spaghetti.

• Ladle: A ladle is helpful for serving the chili from the pot into the bowls.

Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time.

Use a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for 6-8 hours.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-cooked ground beef: Use pre-cooked or leftover ground beef to cut down on cooking time.

Instant pot method: Use an Instant Pot to reduce the simmering time to 30 minutes.

Pre-measured spices: Measure out all spices in advance and store them in small containers.