Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can, 15 ounces tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooked spaghetti, for serving
- Shredded cheddar cheese, for topping
- optional toppings: diced onion, kidney beans and oyster crackers
Instructions
- In a large pot over medium heat, brown the beef along with the chopped onion and minced garlic for 6 to 8 minutes until the beef is cooked through and onion softens. Drain excess grease.
- Stir in the tomato sauce, beef broth, chili powder, cinnamon, cumin, allspice, cloves, Worcestershire sauce, apple cider vinegar, brown sugar, espresso powder, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally until the sauce darkens and thickens slightly.
- Spoon the Cincinnati Chili over hot cooked spaghetti and generously top with shredded cheddar cheese. Add optional toppings like diced onion, kidney beans, and oyster crackers if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, let the chili simmer longer.
Adjust the spices according to your taste preference.
Serve with warm bread or crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg