Cincinnati chili cooks finely broken beef in a spiced tomato mixture with cinnamon, cloves and a small amount of dark chocolate. This formula begins in water rather than with a separate browning stage.
The yield is eight portions of chili only. Pasta, beans, cheese or other accompaniments would be supplied separately.
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Why This Cincinnati Chili Works
Breaking beef finely into the liquid gives a different texture from large browned chunks. Prompt heating followed by a gentle simmer cooks it through while the sauce develops.
Partial covering controls evaporation during the long simmer. Stirring the base prevents tomato paste and chocolate settling into a scorched layer.
Ingredients for Cincinnati Chili
Chili
- 2 pounds lean ground beef
- 4 cups water
- 6 ounces tomato paste
- 1/2 cup finely diced onion
- 3 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 ounce dark chocolate (Chopped)
- 1 whole bay leaf
Beef: Use lean ground beef and break up clumps early.
Water: The four cups form the starting liquid.
Tomato paste: Whisk through water before meat is added.
Spices and chocolate: All listed warm spices and chopped dark chocolate are intentional.
Bay leaf: Count it in and remove it before serving.
How to Make Cincinnati Chili
- Mix the base. Whisk tomato paste into water in a heavy pot. Add raw beef in fine pieces with onion, chili powder, Worcestershire, vinegar, sugar, all dried spices, salt, chocolate and the bay leaf.
- Heat promptly. Bring immediately to a simmer over medium high heat, stirring to separate beef. Check the beef reaches 160 degrees F before reducing to the long gentle cooking stage.
- Simmer. Partially cover and simmer gently about 2 1/2 to 3 hours. Stir across the base regularly, adding small amounts of water only if necessary to prevent sticking. Skim excess fat carefully rather than pouring hot liquid from the whole pot.
- Serve. Remove the bay leaf. Share eight chili portions while hot or transfer promptly to shallow containers for storage.
Serving the Chili
Serve the chili itself in bowls or supply accompaniments separately. For another beef chili with a different formula, try classic beef chili.
For a meal that already combines chili flavors and pasta, chili mac is a separate option. Those extras are not counted in this chili yield.
Storage and Reheating
Refrigerate in shallow containers within 2 hours for 3 to 4 days at 40 degrees F or below. Do not cool a deep pot overnight on the counter.
Freeze portions up to 3 months for quality. Thaw refrigerated and reheat in a saucepan to 165 degrees F, stirring through the center.
Tips and Substitutions
- Break clumps early. Fine pieces are easier to achieve before the meat firms.
- Keep the simmer gentle. A hard boil reduces liquid too quickly.
- Stir the bottom. Tomato paste and chocolate can catch.
- Check allergens. Worcestershire may contain fish and chocolate may contain milk or soy.
- Cook and chill properly. Ground beef needs 160 degrees F and leftovers reheat to 165 degrees F. See the FDA safe food handling guide.
Cincinnati Chili FAQs
Do I brown the beef separately?
Not in this version. It is broken finely into the liquid and heated immediately.
Is the chocolate a topping?
No, it cooks into the sauce. It is not added again at serving.
Are spaghetti or beans included?
No, the stated yield is chili only. Supply any accompaniments separately.
Why is the bottom sticking?
The heat may be too high or liquid too reduced. Stir regularly and maintain a gentle simmer.
Can the pot cool on the counter overnight?
No, divide into shallow containers and refrigerate promptly. A deep cooling pot is not the storage method.
Cincinnati Chili with Ground Beef and Warm Spices Recipe
Equipment
- Heavy pot with lid
- Wooden spoon
- Food thermometer
Ingredients
Chili
- 2 pounds lean ground beef
- 4 cups water
- 6 ounces tomato paste
- 1/2 cup finely diced onion
- 3 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 ounce dark chocolate Chopped
- 1 whole bay leaf
Instructions
- Whisk water and tomato paste, then add finely broken raw beef and all chili ingredients.
- Bring promptly to a simmer while stirring and check beef reaches 160 degrees F.
- Partially cover and cook gently 2 1/2 to 3 hours, stirring and adjusting water only if needed.
- Discard bay leaf and divide eight chili portions. Chill leftovers shallow and promptly.
