If you love a good bowl of chili, then you're in for a treat with these five best Cincinnati chili recipes! Whether you want the classic meaty version, a hearty vegetarian twist, or even a quick slow cooker option, there's something for everyone. And hey, have you ever tried Cincinnati chili mac? Trust me, it's a game changer. So, grab your apron and get ready to discover which recipe will become your new favorite.
Classic Cincinnati Chili
Cincinnati chili is a unique, flavorful dish that blends the rich taste of spices with the comforting texture of chili. Unlike traditional chili, Cincinnati chili is often served over spaghetti and topped with shredded cheese, onions, and beans, creating a delicious fusion of flavors. This recipe captures the essence of this regional favorite, perfect for a cozy dinner or a gathering with friends.
Ingredients:
- 2 pounds ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cayenne pepper
- 1 tablespoon cocoa powder
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- 1 pound spaghetti, cooked
- Shredded cheddar cheese, for serving
- Chopped onions, for serving
- Kidney beans, for serving (optional)
Instructions:
In a large pot over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is thoroughly cooked.
Drain excess grease and return the pot to the heat. Stir in the chili powder, cumin, cinnamon, allspice, cayenne pepper, and cocoa powder, allowing the spices to toast for about 2 minutes.
Then, add the tomato sauce, beef broth, Worcestershire sauce, and apple cider vinegar. Bring to a simmer and let it cook uncovered for about 30-45 minutes, stirring occasionally, until the chili thickens to your desired consistency.
Season with salt and pepper to taste.
Extra Tips:
For an authentic Cincinnati chili experience, serve it over a bed of cooked spaghetti, and top it with a generous amount of shredded cheddar cheese, diced onions, and kidney beans if desired.
Additionally, consider preparing the chili a day in advance; the flavors deepen and improve overnight.
Experiment with the level of spice to suit your palate, and don't hesitate to adjust the seasonings to make it your own!
Vegetarian Cincinnati Chili
Vegetarian Cincinnati chili is a delicious and hearty twist on the classic dish, perfect for those looking to enjoy the rich flavors without the meat. This vegetarian version combines lentils with a blend of spices, tomatoes, and beans, creating a comforting meal that can be served over spaghetti or enjoyed on its own. With its unique combination of spices, this dish captures the essence of traditional Cincinnati chili while being completely plant-based.
Ingredients:
- 1 cup lentils (brown or green)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 can (15 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- Salt and pepper to taste
- Cooked spaghetti (optional, for serving)
- Shredded cheese, diced onions, and oyster crackers (for garnish, optional)
To prepare the vegetarian Cincinnati chili, begin by rinsing the lentils under cold water until the water runs clear. In a large pot, heat the olive oil over medium heat and add the chopped onion, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute before adding the chili powder, cumin, oregano, and cinnamon, stirring to combine. Add the crushed tomatoes, vegetable broth, and lentils, bringing the mixture to a boil.
Reduce heat to low and let it simmer for about 30-40 minutes, or until the lentils are tender. Finally, stir in the kidney beans and cook for an additional 5-10 minutes. Season with salt and pepper to taste.
For the best results when cooking vegetarian Cincinnati chili, consider letting the chili sit for a while after cooking to allow the flavors to meld together—this dish is often even better the next day!
You can also customize the spice level by adjusting the amount of chili powder or adding a pinch of cayenne pepper for some heat. Serve it over spaghetti for a classic presentation, or enjoy it as a hearty soup.
Don't forget to top it off with your favorite garnishes, such as shredded cheese and diced onions, for added flavor and texture. Enjoy your delicious vegetarian meal!
Slow Cooker Cincinnati Chili
Slow Cooker Cincinnati Chili is a flavorful and comforting dish that brings the unique taste of this regional favorite right to your kitchen. With its rich blend of spices, this chili is perfect for serving over spaghetti or simply with a side of cornbread. The slow cooker makes it easy to prepare, allowing the flavors to merge beautifully as it simmers gently throughout the day.
Gather your ingredients, set it up in the morning, and come home to a delicious meal that's sure to please everyone at the dinner table.
Ingredients:
- 2 lbs ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp cayenne pepper (adjust to taste)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Shredded cheddar cheese, for serving
- Chopped green onions, for serving
- Oyster crackers, for serving
To prepare the Slow Cooker Cincinnati Chili, begin by browning the ground beef in a skillet over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat and transfer the beef to the slow cooker.
Add the chopped onion, minced garlic, tomato sauce, kidney beans, beef broth, and all the spices, including chili powder, cumin, paprika, cinnamon, allspice, cayenne, apple cider vinegar, salt, and pepper. Stir everything together until well combined.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the flavors have merged and the chili is thickened.
When it comes to serving your Slow Cooker Cincinnati Chili, there are a few tips that can improve the experience. Consider cooking some spaghetti to serve as a base for the chili, as is traditional in Cincinnati.
Topping the chili with shredded cheddar cheese and chopped green onions adds a delicious contrast of flavors and textures. Don't forget to provide oyster crackers on the side for those who enjoy a little crunch.
If you're looking to adjust the spice level, feel free to add more cayenne or even a dash of hot sauce during cooking. Enjoy your homemade Cincinnati Chili!
Skyline-Style Cincinnati Chili
Skyline-Style Cincinnati Chili is a unique and flavorful dish that blends spices and flavors to create a comforting meal reminiscent of the famous Cincinnati chili served in local restaurants. This chili is typically served over spaghetti, topped with shredded cheese, onions, and kidney beans, making it a hearty and satisfying dish that can be enjoyed any day of the week.
With its distinct combination of spices and sweet undertones, Skyline-style chili is sure to become a favorite in your household.
Ingredients:
- 2 pounds ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground allspice
- 1 teaspoon sugar
- Salt and pepper to taste
- Cooked spaghetti (for serving)
- Shredded cheddar cheese (for topping)
- Chopped onions (for topping)
- Kidney beans (optional, for serving)
To prepare Skyline-style Cincinnati chili, start by browning the ground beef in a large pot over medium heat until no longer pink. Drain any excess fat, then add the chopped onion and garlic to the pot, cooking until the onion is translucent.
Next, stir in the beef broth, tomato sauce, and tomato paste. Add the chili powder, cumin, cinnamon, cocoa powder, apple cider vinegar, Worcestershire sauce, allspice, sugar, salt, and pepper.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors develop.
Serve the chili over cooked spaghetti and top with shredded cheese, chopped onions, and kidney beans if desired.
When cooking Skyline-style Cincinnati chili, remember that the key to achieving the right flavor balance is in the spices. Feel free to adjust the amount of chili powder, cumin, or cinnamon to suit your taste preferences.
This dish is also great for meal prep; it can be made in advance and stored in the refrigerator for several days or frozen for future meals. Reheat gently and serve with all your favorite toppings for a deliciously satisfying dinner. Enjoy!
Cincinnati Chili Mac
Cincinnati Chili Mac is a delightful fusion of classic Cincinnati chili and creamy macaroni and cheese that creates a comforting, hearty meal perfect for any occasion.
This dish combines the rich, spiced flavors of Cincinnati-style chili with tender pasta, topped off with melty cheese. It's an easy one-pot meal that brings the essence of Cincinnati to your dinner table, making it a great option for family dinners or casual gatherings with friends.
Ingredients:
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: diced onions, shredded cheese, sour cream, and hot sauce
Cooking Instructions:
In a large pot, brown the ground beef over medium heat until fully cooked, then drain excess fat.
Add the chopped onion and minced garlic, cooking until the onion is softened.
Stir in the chili powder, cumin, and cinnamon, allowing the spices to bloom for about a minute.
Next, add the tomato sauce, kidney beans, and beef broth, bringing the mixture to a simmer.
Once simmering, stir in the elbow macaroni, cover, and cook for about 10-12 minutes, or until the pasta is al dente.
Remove from heat, and stir in half of the shredded cheddar cheese until melted and creamy.
Extra Tips:
For an extra depth of flavor, you can add a touch of cocoa powder or a splash of vinegar to the chili mixture.
If you prefer a thicker chili mac, reduce the amount of beef broth.
Feel free to customize your toppings based on your preference—traditional Cincinnati chili is often served with diced onions and shredded cheese, but you can also add jalapeños or avocado for a fresh twist.
For a vegetarian version, substitute the ground beef with lentils or a plant-based meat alternative, and use vegetable broth instead of beef broth.
Enjoy your Cincinnati Chili Mac!