Ground beef: The foundational element of this hearty chili, providing a rich, robust flavor and substantial texture. Opt for an 80/20 lean-to-fat ratio for the best balance of flavor and tenderness.

Onion: Adds a crucial layer of sweetness and aromatic depth, mellowing as it cooks down into the chili base.

Garlic: An indispensable aromatic, minced garlic infuses the chili with its pungent, savory essence, enhancing the overall flavor complexity.

Tomato sauce: Forms a tangy, slightly sweet, and vibrant base, contributing to the chili’s signature color and fundamental flavor profile.

Chili powder: Provides the essential warmth and complex, earthy spiciness expected in any chili, though balanced differently here than in other chili varieties.

Ground cinnamon: A hallmark spice of Cincinnati Chili, cinnamon introduces a distinctive warm, subtly sweet, and aromatic note that beautifully complements the savory meat.

Ground allspice: Contributing to the chili’s unique character, allspice offers a singular flavor that combines hints of cloves, cinnamon, and nutmeg, providing a slightly peppery and sweet depth.

Ground cumin: Adds an earthy, warm, and subtly spicy undertone, a classic chili spice that grounds the more exotic flavors.

Ground cloves: A potent and aromatic spice, cloves deliver a strong, fragrant, and slightly sweet flavor, crucial for that authentic Cincinnati Chili taste.

Salt: A fundamental seasoning that elevates and balances all other flavors, bringing out their full potential.

Black pepper: Introduces a mild, sharp heat and a classic peppery depth that rounds out the spice blend.

Apple cider vinegar: A splash of apple cider vinegar is key for adding a tangy acidity, cutting through the richness of the beef and brightening the chili’s overall profile.

Water: Used to achieve the ideal simmering consistency, ensuring the chili is neither too thick nor too thin, allowing all the flavors to meld beautifully.

Achieving the characteristic fine, almost paste-like texture of the meat in authentic Cincinnati Chili is a crucial step that sets it apart from other chili varieties. While traditional chili often calls for browning ground beef to create larger crumbles and sear in flavor, Cincinnati Chili benefits from an alternative approach: boiling the ground beef.

This technique might seem unconventional, but it is precisely what gives the chili its signature, silky smooth consistency. By gently cooking the ground beef in boiling water, the meat fibers break down more uniformly, resulting in incredibly fine crumbles that blend seamlessly into the sauce. This method also helps to render out more fat, contributing to a less greasy, yet equally rich, final product.

To execute this, simply add your ground beef to a pot of simmering or boiling water. Stir occasionally to prevent clumping and ensure even cooking. Continue to cook until the meat is no longer pink throughout. Once cooked, thoroughly drain the beef in a colander, rinsing it briefly with hot water if desired to remove even more excess fat. This preparation creates the perfect foundation for your chili, allowing the unique spices to truly shine through without being overshadowed by large, chunky meat pieces. Incorporate the finely crumbled beef into your recipe as instructed, and you’ll be well on your way to an authentic Cincinnati Chili experience.

• Ground beef – Substitute with ground turkey: For a leaner alternative, ground turkey offers a similar texture and can absorb the chili’s rich flavors effectively, resulting in a lighter yet satisfying meal.

• Ground beef – Substitute with lentils: A fantastic plant-based option, lentils provide a hearty, earthy texture that mimics ground meat, making the chili suitable for vegetarian diets while maintaining its comforting consistency.

• Onion – Substitute with shallots: Shallots have a milder, more delicate onion-garlic flavor and can be used in the same quantity, offering a subtle variation to the chili’s aromatic base.

• Onion – Substitute with leeks: Leeks provide a sweet and gentle onion flavor. Use the white and light green parts, thinly sliced, in a similar quantity to onions for a nuanced taste.

• Garlic – Substitute with garlic powder: If fresh garlic isn’t available, garlic powder is a convenient substitute. Use approximately ¼ teaspoon of garlic powder for each clove of fresh garlic for comparable flavor intensity.

• Garlic – Substitute with shallots: Finely minced shallots can also impart a mild, garlic-like aroma and flavor, making them a suitable stand-in when fresh garlic is scarce.

• Tomato sauce – Substitute with crushed tomatoes: Crushed tomatoes provide a slightly chunkier texture but offer a similar tangy and sweet tomato base. Adjust water content as needed to reach desired consistency.

• Tomato sauce – Substitute with tomato paste and water: For a robust tomato flavor, mix tomato paste with water (typically 1 part paste to 1-2 parts water) to achieve a consistency similar to tomato sauce.

• Chili powder – Substitute with cayenne pepper and paprika: A combination of smoked paprika (for depth) and a smaller amount of cayenne pepper (for heat) can effectively mimic the spice and warmth of chili powder. Adjust cayenne to taste.

• Chili powder – Substitute with cumin and paprika: This blend provides an earthy flavor base and a hint of warmth. Use smoked paprika for a richer taste.

• Ground cinnamon – Substitute with ground nutmeg: Nutmeg shares a warm, slightly sweet, and aromatic flavor profile with cinnamon, making it a viable alternative for imparting a similar fragrant quality.

• Ground cinnamon – Substitute with allspice: Allspice inherently contains flavor notes of cinnamon, cloves, and nutmeg, allowing it to serve as a versatile stand-in for a multi-layered warm spice touch.

• Ground allspice – Substitute with ground cloves and cinnamon: To replicate the complex flavor of allspice, a small blend of ground cloves and cinnamon can be used, creating a similar warm and spicy aroma.

• Ground allspice – Substitute with nutmeg and cinnamon: This combination also offers a warm and spicy flavor, with nutmeg providing a slightly sweeter, earthier note than cloves.

• Ground cumin – Substitute with ground coriander: Ground coriander has a slightly citrusy, earthy, and warm flavor that can complement the other spices in the chili, offering a brighter taste profile.

• Ground cumin – Substitute with caraway seeds: Caraway seeds provide an earthy, slightly peppery, and anise-like flavor. Use them sparingly as they can be quite potent.

• Ground cloves – Substitute with ground nutmeg: Nutmeg can lend a warm, spicy, and somewhat sweet flavor similar to cloves, especially when used in small quantities.

• Ground cloves – Substitute with allspice: As allspice encompasses the flavor of cloves, it can be a direct and effective substitute, maintaining the overall spice complexity.

• Salt – Substitute with soy sauce: Soy sauce not only adds saltiness but also a layer of umami, deepening the savory notes of the chili. Adjust quantity to taste, considering its liquid form.

• Salt – Substitute with sea salt: Sea salt can be used in the same quantity as regular salt, often offering a slightly cleaner and more complex mineral flavor profile.

• Black pepper – Substitute with white pepper: White pepper offers a similar heat level but with a milder, less pungent aroma, which can be preferred by some. Use in the same quantity.

• Black pepper – Substitute with cayenne pepper: For those who prefer a more pronounced heat, cayenne pepper can be used. Start with a very small amount (e.g., a pinch) and add more gradually to avoid over-spicing.

• Apple cider vinegar – Substitute with white vinegar: White vinegar provides a sharp acidity that can effectively replicate the tanginess of apple cider vinegar, balancing the richness of the chili.

• Apple cider vinegar – Substitute with lemon juice: Fresh lemon juice adds a bright, zesty tang that can also cut through the chili’s richness, offering a slightly different but equally refreshing acidic note.

• Water – Substitute with beef broth: Using beef broth instead of water will infuse the chili with a deeper, more savory, and richer base flavor, enhancing the overall meatiness of the dish.

• Water – Substitute with vegetable broth: Vegetable broth can be used for a similar consistency and added flavor for a more nuanced or plant-based option.

• Allow the Cincinnati chili to cool completely to room temperature before storing it. This crucial step helps prevent condensation from forming inside the container, which can lead to a watery texture and compromise the chili’s flavor.

• Transfer the cooled chili into high-quality airtight containers. For convenience and portion control, consider dividing the chili into smaller containers or durable freezer bags. This makes it incredibly easy to defrost only the amount you need for a single serving or a family meal, reducing waste.

• Always label each container clearly with the date of preparation and its contents. This simple practice ensures you know exactly what you’re retrieving from the refrigerator or freezer and helps you keep track of its freshness and storage duration.

• For short-term storage, place the containers in the refrigerator. Your Cincinnati chili will remain fresh and delicious for approximately 3-4 days, making it perfect for quick weekday lunches or dinners.

• For longer preservation, store the containers in the freezer. Cincinnati Chili freezes exceptionally well and can be kept for up to 3 months without any significant loss of its distinctive flavor or desired texture. Ensure containers are freezer-safe to prevent freezer burn.

• When you’re ready to enjoy your frozen chili, the best method for thawing is to transfer it to the refrigerator overnight. This gradual thawing process helps to maintain the quality and integrity of the dish, ensuring it reheats beautifully.

• Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally to ensure even heating and prevent sticking. If the chili appears too thick after thawing, you can add a small splash of water, beef broth, or even extra tomato sauce to restore its original consistency.

• Alternatively, for individual portions, you can reheat the chili in the microwave. Use a microwave-safe dish, cover it loosely with a lid or microwave-safe plastic wrap (leaving a small vent), and heat in 1-minute intervals, stirring thoroughly between each interval, until it is piping hot throughout.

• Always prioritize food safety. If you observe any changes in the chili’s color, texture, or detect an unusual smell, it’s safest to discard it. When in doubt, throw it out.

• To refresh your reheated Cincinnati chili and bring back its vibrant flavors, consider topping it with freshly chopped onions, a generous handful of shredded cheese, or even a dash of apple cider vinegar just before serving.

• Stovetop Method:

  1. Place the leftover Cincinnati chili in a sturdy saucepan or pot.
  2. Add a small splash of water or beef broth. This helps to rehydrate the chili and maintain its desired moisture and consistency as it warms.
  3. Heat over medium-low heat, stirring frequently to prevent sticking and ensure even heating. Continue until the chili is thoroughly warmed through and bubbling gently.
  4. Serve immediately over freshly cooked spaghetti and top with your choice of shredded cheese, finely chopped onions, and kidney beans, if desired.

• Microwave Method:

  1. Transfer the chili to a microwave-safe bowl or container.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent to allow steam to escape.
  3. Heat on medium power for 2-3 minutes to start, then stir well to redistribute heat.
  4. Continue heating in 1-minute intervals, stirring between each, until the chili is steaming hot throughout.
  5. Serve over fresh spaghetti and garnish with your preferred toppings for a quick and satisfying meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chili in an oven-safe dish or casserole.
  3. Cover the dish tightly with aluminum foil. This helps to lock in moisture and prevent the chili from drying out during reheating.
  4. Bake for 20-25 minutes, or until the chili is heated through and simmering gently.
  5. Serve over warm spaghetti and add your preferred toppings for a hearty meal.

• Slow Cooker Method:

  1. If you have a large quantity of chili or plan to serve it at a gathering, transfer the chili to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even temperature distribution, until the chili is thoroughly warmed.
  4. This method is excellent for keeping chili warm for extended periods without drying it out. Serve over spaghetti and finish with your choice of toppings.

• Large pot: A spacious, heavy-bottomed large pot (like a Dutch oven) is indispensable for cooking the ground beef, sautéing aromatics, and simmering the chili mixture for the required extended period, allowing flavors to fully meld.

• Wooden spoon: A sturdy wooden spoon or spatula is ideal for breaking up the ground beef, stirring ingredients to ensure even cooking, and scraping the bottom of the pot to prevent sticking and burning.

• Knife: A sharp chef’s knife is necessary for precisely chopping the onion and mincing the garlic, which are crucial for the chili’s aromatic base.

• Cutting board: A stable and clean cutting board provides a safe and hygienic surface for all your chopping and mincing tasks, protecting your countertops and ensuring ease of preparation.

• Measuring cups: Accurate measuring cups are used to precisely measure liquid ingredients such as tomato sauce and water, ensuring the correct balance of flavors and consistency for the chili.

• Measuring spoons: Essential for adding the exact amounts of spices (like cinnamon, allspice, and cloves) and apple cider vinegar, ensuring the chili’s distinctive flavor profile is perfectly balanced.

• Colander: A reliable colander is vital for draining the excess fat from the cooked ground beef, especially if you opt for the boiling technique, contributing to a less greasy chili.

• Spaghetti pot: A tall spaghetti pot with a lid is needed to cook the spaghetti to al dente perfection, serving as the traditional foundation for Cincinnati Chili.

• Cheese grater: A cheese grater allows you to freshly shred cheese for topping the chili, providing a superior flavor and texture compared to pre-shredded varieties.

• Serving bowls: Sturdy serving bowls are essential for presenting the finished Cincinnati chili, accommodating the spaghetti base and a generous portion of chili and toppings.

• Ladle: A deep ladle is incredibly helpful for serving the chili from the large pot into individual bowls, making the process clean and efficient.

Prep ingredients ahead: One of the biggest time-savers is to perform all your chopping and mincing in advance. Dice the onion and mince the garlic the night before or during a quieter moment, storing them in airtight containers in the refrigerator until ready to cook. This significantly cuts down on active prep time when you’re ready to make the chili.

Use a slow cooker: After browning or boiling your ground beef and briefly sautéing the aromatics (if preferred), combine all the ingredients directly in a slow cooker. Let it simmer on low for 6-8 hours or on high for 3-4 hours. This hands-off approach allows the flavors to deepen beautifully while you attend to other tasks, making it ideal for busy schedules.

Batch cooking: Whenever you decide to make Cincinnati Chili, consider doubling or even tripling the recipe. This allows you to cook a large batch once, enjoy half immediately, and freeze the remaining portions. Having pre-made chili in the freezer means a quick, delicious, and comforting meal is always just a reheat away.

Pre-cooked ground beef: If you have leftover cooked ground beef from another meal or buy pre-cooked options, you can incorporate it directly into this recipe. This eliminates the initial browning step, drastically cutting down on overall cooking time.

Instant Pot method: For a significantly faster cooking time without sacrificing flavor development, adapt the recipe for an Instant Pot or pressure cooker. After initial sautéing, pressure cook the chili mixture for around 30 minutes, followed by natural release. This drastically reduces the traditional 2-hour simmer time.

Pre-measured spices: Before you even start cooking, measure out all your spices into small bowls or a single container. This “mise en place” strategy ensures you can add them quickly and accurately when the recipe calls for it, preventing last-minute scrambling and ensuring a smooth cooking process.