Homemade Cincinnati Style Chili Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

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

Heat a little oil in a Dutch oven over medium heat.

Add Certified Angus Beef ground chuck to the pan, searing in batches if necessary, for about 8 to 10 minutes until a mahogany sear develops.

Mince about 3 cloves of garlic and add to the pan with the beef once browned.

Combine the beef and garlic in the Dutch oven, maintaining medium heat.

Stir in 3 tablespoons of Worcestershire sauce and 3 tablespoons of cider vinegar.

Prepare the spice blend: mix chili powder, cocoa powder, cumin, paprika, cinnamon, allspice, cayenne, clove, and coarse salt together.

Add the spice blend to the beef mixture and stir well.

Incorporate tomato paste, a can of tomato sauce, and chicken stock into the pot, stirring until it comes to a boil.

Reduce heat and cover, letting it simmer for about 2 hours, stirring occasionally to prevent sticking.

Use an immersion blender to pulse the chili until smooth but still pourable, keeping the beef fat for added flavor.

Cook spaghetti until al dente, then strain.

Ladle some chili into the spaghetti to prevent sticking, then plate the spaghetti with chili on top.

For a three-way, top with a heaping portion of shredded sharp cheddar cheese.

For a four-way, add either raw onions or beans on top of the chili.

For a five-way, add both onions and beans, then top with cheese.

For a Coney, place a Certified Angus Beef all beef frank in a bun, add chili, and top with sharp cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens