Cincinnati Chili Recipe

5 stars (5 reviews)

This Cincinnati chili with spaghetti sticks close to the classic Skyline restaurant recipe made with juicy ground beef, tomato sauce, warm baking spices, and a bit of chocolate for a signature deep, ultra savory and slightly sweet flavor. It's the meeting of a meat lover's dream and everyone's favorite pasta, and perfect to top with shredded cheese and onions!

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Cuisine: American

Servings: - 10 Servings

Calories: 937kcal

Author: Sommer Collier

Ingredients

1 tablespoon olive oil
2 pounds ground beef 80/20
4 cups chopped sweet onion divided (or white onion)
1 red bell pepper seeded and chopped
4-6 cloves garlic minced
3 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground cinnamon
½ teaspoon ground clove or allspice
30 ounces canned tomato sauce
2 cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
1 ounce bittersweet or dark chocolate
Salt and pepper

For serving –

1 pound spaghetti cooked and drained
1 pound cheddar cheese shredded
30 ounces kidney beans drained (I skip this!)

US Customary - Metric

Instructions

Set a large 6-8 quart pot over medium heat. Place the olive oil in the pot followed by the ground beef. Brown the beef, breaking it apart into small pieces with a wooden spoon. Once the meat is broken up, add 3 cups of chopped onion (reserving the rest for later), chopped bell pepper, garlic, chili powder, dried oregano, ground cumin, ground cinnamon, ground cloves, 1 teaspoon salt, and ½ teaspoon of cracked black pepper. Stir and sauté the meat and veggies for 8-10 minutes until the onions are soft. Stir regularly.
Once the onions are soft and sweet, stir in the tomato sauce, beef broth, apple cider vinegar, Worcestershire sauce, and bittersweet chocolate. Continue to simmer, stirring occasionally, for 30 minutes until the chili is thick, and a dark rich color. Taste, then salt and pepper as needed.
Meanwhile, cook the pasta according to the package instructions and drain. Then shred a large amount cheddar cheese. You should have one cup of chopped onion remaining for topping.
When the chili has simmered for at least 30 minutes, it's time to serve. Place a mound of spaghetti in each bowl, followed by a big scoop or two of chili, and a big scoop of shredded cheddar cheese. Sprinkle diced onion over the top and serve.

Video

Notes

Leftover chili is incredible! In fact, if you get the chance I recommend making and refrigerating the chili the night before. The longer the meat, sauce and spices sit together, the more the flavors meld and intensify. So you might also consider making a larger batch to meal prep for the week! However, you definitely want to make the past fresh when you're ready to eat.

Cool the chili completely before transferring it to an airtight container. It will keep well in the fridge for up to 3-4 days. And it's great to freeze for up to 2-3 months! Again, transfer it to an airtight freezer-safe container, then wrap that container in a layer of aluminum foil for extra freezer burn protection. Then just thaw it in the fridge overnight and make fresh spaghetti to serve!

You can reheat leftover chili on the stovetop or in a microwave. But I recommend adding a small splash of beef broth or water to loosen it a bit and keep it saucy when reheated.

Nutrition