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Cincinnati Chili

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes


  • 2 tablespoon vegetable oil
  • 1 large onion, finely chopped (about 1 1/2 cups), some onions reserved for topping
  • 5 garlic cloves, minced
  • 2 pounds ground beef
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon apple cider vinegar
  • 1 15-ounce can tomato sauce
  • 2 cups beef broth
  • 2 bay leaves
  • 1 pound spaghetti, cooked for serving
  • finely grated sharp cheddar cheese
  • drained canned kidney beans, for serving


  1. In a large Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and cook for for a couple of minutes, until the onions begin to soften. Five minutes should do.
  2. Add the ground beef and use the back of a spoon or spatula to break the ground beef up as it cooks. Saute until the beef is cooked through. Drain off the excess fat and discard.
  3. Add the spices and tomato paste. Stir to combine.
  4. Add the tomato sauce, beef broth, worcestershire, vinegar, and bay leaves. Stir all that in too.
  5. Reduce the heat to low and allow the chili to simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally until lovely and thickened.
  6. For serving, spoon generously into bowls. Top with chopped onions, grated cheddar cheese, and a few spoonfuls of kidney beans. Enjoy warm.
  7. Store chili in an airtight container in the refrigerator for up to 5 days.


  • Serving Size: 12