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Cincinnati Chili





1 tbsp. oil
1/2 cup onions, chopped
2 lbs. ground beef
1/4 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
1/4 tsp. allspice
1/4 tsp. ground red pepper
1/4 tsp. ground cloves
1 bay leaf
1/2 oz. Chocolate unsweetened
2 cans beef broth
1 can tomato sauce
2 tbsp. cider vinegar
Spaghetti, cooked
Cheddar cheese, shredded


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up clumps with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well.

Bring to a boil. Reduce heat to low; cover and simmer 1-1/2 hours, stirring occasionally. Refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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1 Recipe Reviews


uzbad reviewed Cincinnati Chili on January 17, 2005

When I had this chili I had an orgasmic experience.