Cincinnati chili

Lynnda Cloutier


most of us know Chili as a meaty, spicy, thick red stew. That's the stuff with southwestern roots a far cry from what they serve up in Cincinnati.There, chili means a thin Brown meat sauce with warm, not spicy, seasonings, like cinnamon, allspice and cloves and it's ladled over spaghetti or spooned onto hot dogs. Don't forget all the garnishes to top it off: beans, onions, oyster crackers, and of course a hefty pile of shredded cheese.Source: Unknown

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1 tablespoon vegetable oil
two onions, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
one garlic clove, minced
salt and pepper
1/4 teaspoon ground allspice
2 cups low sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85% lean ground beef

How to Make Cincinnati chili


  • 1heat the oil in a Dutch oven over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and browned around the edges, about eight minutes. Stir in the tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, recorder teaspoon pepper, and allspice and cook until fragrant, about 30 seconds.
  • 2Stir in the chicken broth, tomato sauce, vinegar and sugar.
    Add the beef, breaking up any large clumps with a wooden spoon. Bring to a simmer and cook until the chili is deep Brown and thickens slightly, 15 to 20 minutes. Season with salt and pepper to taste and serve. Serves 6 to 8
  • 3Cincinnati chili was first served from a hot dog cart, a business that has since turned into a well-known local chain, Empress chili, started by two Greek immigrants in 1922. Soon enough the one-of-a-kind Chile became a local phenomenon that has since spawned numerous chili parlors and even more fans.

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About Cincinnati chili

Course/Dish: Beef

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