Cincinnati Chili

Well known in Cincinnati, this Chili is Greek inspired and includes cinnamon with it's spices. Served with a variety of condiments including cheddar cheese, onions, and beans, and often served with oyster crackers.

Course Beef, Main Course

Cuisine American, Greek

Keyword cheddar cheese, chili, Cincinnati, cocktails, greek, oyster crackers, skyline

Prep Time 20

Cook Time 3 30

Additional Time 8

Total Time 11 50

Servings

Calories 667kcal

Author Barb

Ingredients

1 quart cold water
2 pounds ground beef
6 ounces tomato paste
2 onions diced
6 garlic cloves minced
⅓ cup active dry yeast
2 tablespoons chili powder
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 whole bay leaf
¼ teaspoon ground cloves
1 teaspoon cinnamon
1 tablespoon kosher salt
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 pound Spaghetti cooked (6 Servings)

For Cincinnati Chili Three Way

1 ½ to 2 cups shredded cheddar cheese
Oyster crackers optional

For Cincinnati Four Way

The basic three way with diced onions OR black beans

For Cincinnati Five Way

The basic three way with diced onions AND black beans

Instructions

Add water and beef to a large skillet or pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes.
Add the rest of the ingredients and simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick.
Refrigerate the chili overnight; remove some of the fat from the top if desired before reheating and serving. Don't overdo it though because remember fat is flavor!
Put spaghetti on serving plate, top with chili and then generously top chili with shredded cheese.
Serve with oyster crackers.

Nutrition