How To Make Cincinnati Chili

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers fewer calories, while processed cheese can be more budget-friendly.

FOR INSTANT POT:

1. Set the instant pot to sauté function and add the olive oil. Stir in the chopped onions and cook, stirring for 4-5 minutes until the onions are softened and slightly translucent.

2. Add the tomato paste and stir well to combine. Cook the tomato paste for 1-2 minutes until very fragrant, then add the tomato sauce.

3. Add the chili powder, cumin, garlic powder, cinnamon, allspice, cayenne pepper, cloves, sugar and salt. Cook and stir for 1-2 minutes until very fragrant.

4. Add the consommé or stock and water and mix well to combine.

5. Add the ground beef and break apart with the back of a wooden spoon. When the beef is evenly combined, stir in the Worcestershire sauce and add the bay leaf.

6. Seal the pressure cooker and bring to high pressure. Cook for 30 minutes on high pressure, then let the pressure reduce naturally. Let the chili cool to room temperature, cover and refrigerate several hours or overnight so that the fat layer on top solidifies.

7. Once the fat has hardened, remove it with a fork or spoon and discard. Transfer the chili to a large pot and simmer for 20-30 minutes with the lid askew to thicken the sauce.

8. Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.

FOR SLOW COOKER:

9. In a skillet, heat the olive oil over medium to medium-high heat and stir in the chopped onions. Cook for 4-5 minutes until they’re softened and translucent. Add the tomato paste and cook for an additional 1-2 minutes until well combined.

10. Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant.

11. Transfer the mixture to the slow cooker and add the consommé or stock, 3 cups of water, ground beef, Worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it’s evenly combined with the liquids.

12. Set the slow cooker to low and cook for 4-6 hours until saucy and fragrant. If it needs to thicken, place the lid slightly askew on the top so that it allows steam to escape and the sauce to reduce.

13. Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.

FOR DUTCH OVEN:

14. In a large Dutch oven, heat the olive oil over medium to medium-high heat and stir in the chopped onions. Cook for 4-5 minutes until they’re softened and translucent. Add the tomato paste and cook for an additional 1-2 minutes until well combined.

15. Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant. Add the consommé or stock, 3 cups of water, ground beef, Worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it’s evenly combined with the liquids.

16. Bring the pot to a boil, then immediately reduce the heat to a simmer over medium-low heat. Cover with the lid and slow-cook for 2-3 hours, stirring occasionally to prevent anything from sticking.

17. Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.

TO SERVE ON CONEYS:

18. Put a cooked hot dog in a steamed bun and top with your favorite toppings.

FOR CHILI SPAGHETTI:

19. Ladle Cincinnati chili over cooked spaghetti and add your favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens