Cincinnati Chili
Prep time
Cook time
Total time
Serves: 8
  • 4 cups beef broth
  • 2 lbs ground beef
  • 1 tbs olive oil
  • ¾ cup finely chopped onions
  • 1 tbs finely minced garlic
  • ¼ cup chili powder or more to taste
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 bay leaf
  • ½ tsp hot red pepper or more to taste
  • 2 cups fresh or canned tomato sauce
  • 2 tbs apple cider or white vinegar
  • 1 oz (1 square) unsweetened chocolate
  • Salt, to taste
  • 16 oz spaghetti, cooked
  • 8 ounces sharp cheddar, finely grated
  • 1 small white onion, finely diced
  1. Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
  2. Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
  3. Pour in the tomato mixture to the meat mixture. Add the apple cider or white vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese and onion.
The recipe originally called for a can of dark red kidney beans (drained and rinsed) to be used as a topping on the cooked chili. I did not use them, but if you like beans, then use them.
Recipe by The Midnight Baker at