Cincinnati Chili

 


Cincinnati Chili

Ingredients

2 pounds 80/20 ground beef

2 cups beef broth

2 cups water

1 (15-ounce) can tomato sauce

3 cups yellow onions (from 2 small [7 ounces each] onions), finely chopped, plus more for serving if desired

2 tablespoons minced garlic (from 6 large garlic cloves)

2 tablespoons chili powder

1 tablespoon unsweetened cocoa powder

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt, plus more to taste

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

12 ounces uncooked spaghetti, cooked according to package directions

1 (15-ounce) can red kidney beans, drained and rinsed (optional)

4 ounces cheddar cheese (about 1 cup), shredded (optional)

2 teaspoons orange zest (from 1 orange), grated (optional)

Directions

Place ground beef, broth, and water in a large, heavy-bottomed pot or Dutch oven. Bring to a boil over high. Using a wooden spoon, break beef up into small pieces. Reduce to a simmer over medium-low.

Stir tomato sauce, onions, garlic, chili powder, cocoa, Worcestershire sauce, salt, cumin, cinnamon, allspice, cayenne, black pepper, nutmeg, and cloves into beef mixture in pot. Return to a simmer over medium-low. Simmer, uncovered, until beef is very tender and mixture reduces to a thick consistency, about 1 hour. Remove from heat. Let cool to room temperature, about 30 minutes. Cover and refrigerate until flavors have melded, at least 12 hours or up to 2 days.

Skim fat from chili, and discard. Bring chili to a simmer over medium. Simmer, stirring occasionally, until warmed through, about 10 minutes. Season with additional salt to taste. Spoon chili over cooked spaghetti. If desired, top with beans, cheddar, and orange zest; garnish with additional onions.


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