Cincinnati-Style Chili | Midwest Living

Cincinnati-Style Chili

Cincinnati-Style Chili

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Cook 1 hr

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  • 5 bay leaves
  • 1 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 2 pounds ground beef
  • 2 cups chopped onion (2 large)
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground cardamom
  • 2 14 - ounce can beef broth or 3 1/2 cups water
  • 1 15 - 16 - ounce can red kidney beans, rinsed and drained
  • 1 8 - ounce can tomato sauce
  • 1 tablespoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 12 ounces dried spaghetti, cooked and drained
  • Shredded cheddar cheese (optional)
  • Chopped onion (optional)
  • Oyster crackers (optional)


  1. For spice bag, place bay leaves, allspice and cloves in double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
  2. For meat sauce, in a 4- to 5-quart Dutch oven, cook beef, 2 cups onion and garlic until meat is brown and onion is tender. Drain off fat.
  3. Stir in chili powder, cinnamon, cayenne pepper and cardamom. Cook and stir for 1 minute. Stir in broth, drained beans, tomato sauce, vinegar, Worcestershire sauce and salt. Add spice bag. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Simmer, uncovered, about 15 minutes more or until sauce reaches desired consistency. Remove spice bag; discard.
  4. To serve, top hot spaghetti with meat sauce. If you like, sprinkle with cheese and additional onion, and serve with oyster crackers. Makes 6 to 8 servings.

Nutrition Facts

(Cincinnati-Style Chili)

Servings Per Recipe 6, Fat, total (g) 40, Thiamin (mg) 1, chol. (mg) 113, Riboflavin (mg) 1, sat. fat (g) 15, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 13, Folate (µg) 165, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 3, fiber (g) 8, sodium (mg) 1046, sugar (g) 6, Trans fatty acid (g) 2, Potassium (mg) 889, cal. (kcal) 761, calcium (mg) 101, vit. A (IU) 972, pro. (g) 39, iron (mg) 6, vit. C (mg) 8, carb. (g) 64

Comments (1)

midwestlivingma... wrote:
I very much appreciate that you include the size of cans used in this recipe. Some other recipes just say add a can of this and a can of that. It is important to specify sizes of things including bakeware, casserole dishes, etc in all recipes. We make Cincinnati Chili at least once per year. Our recipe is very similar to this one with the exception that we first boil the meat and drain. Then we add the meat to a Dutch oven and pretty much follow this recipe. We add a square of semi-sweet chocolate to the ingredients not in a bag. We fully cover the sauced hot spaghetti with room temperature medium cheddar. It is like a cheese sauce as it partially melts.

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