Oh, chili! It’s one of those dishes that just screams comfort food, right? But have you ever had *real* Cincinnati chili? It’s something else entirely, and trust me, this Ultimate Cincinnati Chili Recipe A Flavorful Delight is a game-changer. It’s not your average bowl of Texas-style chili; it’s got this amazing, complex flavor profile that’s just… I don’t know, kinda magical. My family’s been making a version of this for ages, and every time I whip up a batch, it brings back memories of cozy Sunday dinners and shared secrets around the kitchen table. I’ve tweaked and tinkered over the years, playing with the spices and that secret ingredient, and I’m so excited to share my tried-and-true version with you!
Why You’ll Love This Ultimate Cincinnati Chili Recipe
Seriously, why is this the chili you need in your life? Let me tell you:
- Super Easy to Make: Even if you’re not a pro cook, this recipe is totally foolproof. The simmering does most of the work!
- Unbelievably Flavorful: That rich, deep taste with just the right hint of spice? Yeah, it’s seriously addictive.
- Ultimate Comfort Food: Nothing beats a warm bowl of this chili on a chilly evening. It’s like a hug in a bowl.
- So Versatile: Yup, it’s perfect served the classic Cincinnati way, but honestly, it’s also amazing on its own or over baked potatoes.
Gather Your Ingredients for the Ultimate Cincinnati Chili
Okay, so to get this flavor party started, you’ll need to grab these goodies. Don’t worry, most of this stuff is probably already in your pantry! Here’s what I always have on hand:
First up, we need about a pound of good ol’ ground beef. I usually go for something around 80/20, it just adds a little extra richness. Then, grab one large onion – I like to chop it up pretty finely so it melts into the chili. And don’t forget about the garlic; two cloves, minced nice and small, will do the trick. This is where you can grab some homemade chili garlic sauce if you have it, it really bumps up the flavor!
For the liquid base, we’ll use a 15-ounce can of tomato sauce and about a cup of water. Now for the magic spices: 2 tablespoons of chili powder (I have a favorite blend, but any good one works!), 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, half a teaspoon of salt, a quarter teaspoon of black pepper, and just a tiny pinch of cayenne pepper for a whisper of heat. Oh, and make sure you have a bay leaf; it’s a must!
But wait, the real secret? A little bit of unsweetened chocolate, about an ounce, chopped up. Trust me on this one; it adds this incredible depth that you just can’t quite place but makes all the difference.
Step-by-Step Guide to Making Your Ultimate Cincinnati Chili
Alright, let’s get down to business and make this chili magic happen! It’s really not complicated, but a few simple steps make all the difference. I’ve found that taking your time here really pays off in flavor.
Browning the Beef and Aromatics
First things first, grab a nice big pot – you know, one of the heavy ones. Pop it on medium heat and add your ground beef. Break it up with a spoon and let it brown all over. Once it’s nice and browned, carefully drain off any extra grease. Nobody wants a greasy chili! Now, toss in your chopped onion and minced garlic and cook them until they’re soft and smell amazing, about 5 minutes. This step is crucial for building our flavor base!
Building the Flavor Base
Next up, pour in that tomato sauce and water. Then, it’s spice time! Add your chili powder, cumin, oregano, salt, black pepper, and that little kick of cayenne. Give it all a good stir to make sure all those spices are mixed in really well with the beef and onion mixture. You want everything to get cozy together.
The Secret Ingredient: Chocolate!
Now for the moment you’ve been waiting for – that secret ingredient! Toss in your bay leaf and the chopped unsweetened chocolate. Don’t be scared by the chocolate; it just adds this incredible depth and richness that you wouldn’t guess was there, kind of like how homemade ketchup is leagues better than store-bought! It really rounds out all those savory flavors.
Simmering for Maximum Flavor
Bring the whole pot to a gentle simmer. Once it’s bubbling a little, turn the heat way down to low, pop a lid on, and let it do its thing for at least an hour. Honestly, I’ve found that simmering for an extra 30 minutes, or even longer if you have the time, *really* deepens the flavor and makes it even more incredible. Stir it every so often to make sure nothing sticks to the bottom.
Final Touches Before Serving
Just before you’re ready to serve, do a quick check and fish out that bay leaf – nobody wants to bite into that! Your amazing Cincinnati chili is ready to go!
Tips for the Ultimate Cincinnati Chili Success
So, you’ve made it this far, and your kitchen probably smells amazing right now! But to make this chili *truly* spectacular, here are a couple of my go-to tricks that I’ve learned over the years. These little things just make everything come together perfectly.
First off, don’t skimp on the simmering time! I know it says at least an hour, but trust me, let it go for 1.5 to 2 hours if you can. That slow, gentle simmer is where all the flavors really meld and deepen. It’s like magic! Also, while the recipe calls for unsweetened chocolate, don’t be afraid to use a good quality dark chocolate if that’s all you have. It adds that same amazing depth without making it taste like chocolate. It’s a secret weapon, kind of like how making wonton soup broth from scratch is so much better than store-bought!
And for storing any leftovers (if there even *are* any!), this chili actually tastes even better the next day. The flavors have more time to get to know each other. Just pop it in an airtight container in the fridge. It freezes like a dream too, so feel free to make a big batch!
Serving Your Flavorful Cincinnati Chili
Now for the best part – how you actually eat this glorious chili! Cincinnati has its own unique way of serving it up, and it’s a total must-try. You’ve got your classic “ways,” starting with serving it over a bed of perfectly cooked spaghetti. That’s Way One!
Pile on some shredded cheddar cheese for Way Two, finely chopped raw onions for Way Three, and creamy kidney beans for Way Four. You can even combine them all for a “Works” bowl – which is totally my favorite way. Imagine all those flavors and textures mingling together. It’s pure comfort food heaven, way more exciting than just a bowl of plain stuffed shells, if you ask me!
Frequently Asked Questions About Cincinnati Chili
Got questions? I’ve got answers! This chili is so unique, so I get why you might have a few things on your mind. Here’s what folks usually ask:
Can I make this vegetarian?
You totally can! Just swap out the ground beef for plant-based crumbles or an equal amount of finely chopped mushrooms and lentils. Sauté the veggies and “meat” substitute just the same. The spices, chocolate, and long simmer will still create that amazing Cincinnati flavor!
How long does this chili keep, and can it be frozen?
Oh yes, it keeps beautifully! It’ll last in an airtight container in the fridge for about 3-4 days, and honestly, it tastes even better the next day. And freezing? It’s fantastic for that! Once it’s cooled, portion it out and it’ll be good in the freezer for up to 3 months. Just thaw it out and reheat. It’s a lifesaver for busy weeks, just like having other easy dinner recipes on hand.
What kind of chocolate should I use?
I always go for unsweetened baking chocolate. That’s the key to getting that deep, rich flavor without any sweetness from the chocolate itself. It just adds complexity. If you can’t find it, a good quality dark chocolate with a high cocoa percentage (like 70% or higher) can work in a pinch, but just use a little less as it might add a touch of sweetness.
Does it need to simmer for a full hour?
The minimum is one hour to let those flavors start melding, but I *really* push for longer if you have the time. Two hours, or even three on the lowest possible heat, makes a world of difference. The longer it simmers, the richer and more complex that chili becomes. Patience pays off, I promise!
Nutritional Information (Estimated)
Because everyone’s kitchen is a little different, these numbers are just an estimate, okay? Based on my usual ingredients and serving size (which is about a cup), you’re looking at roughly 350 calories, 20 grams of fat, 25 grams of protein, and 15 grams of carbohydrates per serving. It can really change depending on the beef you use and exactly how much you pile on!
Print
Ultimate Cincinnati Chili
- Total Time: 1 hour 30 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and rich Cincinnati-style chili recipe.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 ounce unsweetened chocolate, chopped
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the tomato sauce, water, chili powder, cumin, oregano, salt, black pepper, and cayenne pepper.
- Add the bay leaf and chopped unsweetened chocolate.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavor.
- Remove the bay leaf before serving.
Notes
- Serve over spaghetti and top with shredded cheddar cheese, chopped onions, and kidney beans for a traditional Cincinnati experience.
- This chili freezes well.
- Prep Time: 15 min
- Cook Time: 1 hour 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Cincinnati chili, chili recipe, beef chili, comfort food, American cuisine