Cincinnati Chili
Authentic Cincinnati Chili, made famous by Skyline,has the perfect medley of unexpected spices and is served over spaghetti with piles of cheddar cheese. Cook it in a slow cooker, instant pot, or on the stove top!
Servings 8
Calories 205kcal
Ingredients
- 2 cups beef broth
- 8 ounce can tomato sauce
- 6 ounce can tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoons unsweetened cocoa
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic, chopped
- 1 large onion, diced
- 2 pounds LEAN ground beef
FOR SERVING: cooked spaghetti, hot dogs, or baked potatoes
TOPPINGS: lots of shredded cheddar cheese, chopped onion, and kidney beans
Instructions
SLOW COOKER INSTRUCTIONS:
- In a slow cooker mix together everything except ground beef. Add ground beef to slow cooker, breaking up meat with spoon.
- Cook on low for 8 hours or high for 6 hours. Serve on cooked spaghetti or hot dogs with desired toppings.
INSTANT POT:
- Using sauté function, cook ground beef and onion together for about 8 minutes, or until beef is browned. Alternatively, do not brown beef first for a more authentic, softer texture. Add garlic and sauté for 30 seconds more. Hit CANCEL and drain any liquid.
- Add the remaining ingredients EXCEPT TOMATO PASTE. Stir to combine and secure on lid with valve sealed.
- Cook on HIGH PRESSURE for 20 minutes then use quick release. After valve goes down, take off lid and stir in enough tomato paste for desired thickness. Serve on cooked spaghetti or hot dogs with desired toppings.
STOVE TOP:
- In a large pot or dutch oven over medium high heat, sauté ground beef and onion together until beef is browned, about 5-7 minutes. Drain any excess liquid. Alternatively, do not brown beef first for a more authentic, softer texture. Add garlic to pot and sauté 30 seconds more.
- Add remaining ingredients and stir to combine. Bring to boil, then simmer UNCOVERED for 1 hour or until chili has reduced and thickened. Serve on cooked spaghetti or hot dogs with desired toppings.
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Notes
Nutrition calculated WITHOUT cooked spaghetti or hot dogs.
Tips for Making the best Cincinnati Chili
- Make sure to use lean ground beef, especially in the slow cooker. For the instant pot and stove top, it's easier to drain off the excess grease.
- Browning the meat first is a matter of preference. To achieve a more authentic texture, skip browning first and simply add all the ingredients.
- The consistency of Cincinnati Chili is typically thinner than a traditional chili, more like a meat sauce.
- If you need to thicken the chili use more tomato paste or simmer without a lid to cook it down.
- Cincinnati chili is the perfect freezer meal. Cool completely then freeze serving size amounts in freezer ziplock bags.
Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 940mg | Potassium: 802mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 4.3mg