Cincinnati Chili Skyline-Style Spiced Meat Chili is a savory dish with ground beef, onions, and a blend of unique spices like cinnamon and allspice. Tomato paste and dark chocolate add depth, while simmering low and slow brings out the rich flavors. Serve it over spaghetti or on a hot dog for a true Cincinnati experience. Prepare the base by whisking water and tomato paste, then add crumbled beef and seasonings. Simmer for 2-3 hours, cool, refrigerate overnight, and reheat the next day. Skim the grease before serving to enjoy this delicious and iconic chili.
Cincinnati Chili Skyline-Style Spiced Meat Chili is a unique and flavorful dish that combines ground beef, a medley of spices, and a hint of chocolate. It's perfect for serving over spaghetti or on hot dogs.
INGREDIENTS
- Water or Beef Broth: 4 cups of liquid, either all water or a mix of water and beef broth for added flavor.
- Tomato Paste: 6 ounces to give the chili a rich tomato base.
- Ground Beef: 2 pounds of 80/20 ground beef for the perfect balance of flavor and texture.
- Onion: ½ cup finely diced onion to add a subtle sweetness and depth.
- Chili Powder: 3 tablespoons to give the chili its signature kick.
- Worcestershire Sauce: 2 tablespoons for a savory umami boost.
- Apple Cider Vinegar: 1 tablespoon to add a bit of tanginess.
- Light Brown Sugar: 1 tablespoon to balance the flavors with a touch of sweetness.
- Salt: 2 teaspoons to enhance all the other flavors.
- Ground Cumin: 1 teaspoon for its earthy, warm flavor.
- Cinnamon: 1 teaspoon to add an unexpected spice note.
- Ground Nutmeg: ½ teaspoon for a hint of sweetness and warmth.
- Ground Allspice: ¼ teaspoon for its complex, spicy flavor.
- Ground Cloves: ¼ teaspoon to add depth and warmth.
- Dark Chocolate or Unsweetened Cocoa Powder: 1 ounce to give the chili a rich, deep flavor.
- Bay Leaf: 1 leaf to infuse the chili with its distinctive aroma and flavor.
INSTRUCTIONS
- Step 1:
- In a large Dutch oven, combine 4 cups of water or a mix of water and beef broth with 6 ounces of tomato paste. Whisk together until well combined to create the base of your chili.
- Step 2:
- Crumble 2 pounds of 80/20 ground beef with your fingers and add it to the pot. This helps ensure the beef breaks up into fine pieces, achieving the traditional texture of Cincinnati Chili.
- Step 3:
- Add ½ cup finely diced onion, 3 tablespoons chili powder, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 tablespoon light brown sugar, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, 1 ounce dark chocolate or unsweetened cocoa powder, and 1 bay leaf to the pot. Stir everything together until fully incorporated.
- Step 4:
- Bring the pot of chili to a simmer over medium heat. Once simmering, cover the pot, reduce the heat to low, and let it simmer for 2-3 hours. Stir occasionally and skim off any grease that forms on the surface.
- Step 5:
- After simmering, remove the chili from the heat and allow it to cool to room temperature. Cover the pot and refrigerate the chili overnight. This helps the flavors to meld together and makes it easier to skim off the grease.
- Step 6:
- The next day, remove the layer of grease from the top of the chili. Reheat the chili over medium heat until warmed through. Serve the chili hot over spaghetti noodles or on a hot dog, following the traditional Cincinnati style.
Serving and Storage Tips
- Serve the chili over freshly cooked spaghetti noodles or on top of hot dogs for a classic Cincinnati experience.
- Top with shredded cheese, diced onions, and kidney beans to create the famous "five-way" chili.
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the chili in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Helpful Notes
- If you're short on time, you can skim the grease off the top of the chili after cooking instead of refrigerating overnight.
- Make sure to break the meat up into fine pieces to achieve the traditional texture of Cincinnati Chili.
- For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce.
- You can substitute ground turkey or chicken for a leaner version of the chili.
Tips from well-known chefs
- Chef Gordon Ramsay suggests adding a splash of red wine for extra depth of flavor.
- Chef Ina Garten recommends using a mix of ground beef and pork for a richer taste.
- Chef Alton Brown emphasizes the importance of simmering the chili low and slow to allow the flavors to fully develop.