4.5
2 ratings

Cincinnati Chili

By
Adapted from my family's cookbook
Keith Mecklem/Shutterstock

Cincinnati chili is one of those famous regional dishes you need to try. This version is from my family's cookbook.

Ready in
5 h and 20 m
20 m
(prepare time)
5 h
(cook time)
8
Servings
477
Calories Per Serving

Notes

Serve this chili over spagetti and topped with ample amounts of fine grated cheddar cheese on top for the classic Cincinnati experience, also known as 3-way. Oyster crackers are a traditional side.

For 4-way: Add diced raw white onions to the spaghetti, chili and cheese.

For 5-way: Add kidney beans to spaghetti, chili, cheese and onions.

For Coney Dogs: Serve chili on top of hot dogs with brown mustard, grated cheddar cheese and diced onion.

 

Ingredients

  • 1 1/2 Pound lean ground beef
  • 1 small onion, chopped
  • 1 29-ounce can tomato sauce
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon allspice
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon pepper
  • 1/2 Teaspoon ground cloves
  • 1 1/2 Tablespoon chili powder
  • 1 Teaspoon salt
  • 1 Tablespoon white vinegar
  • 1 clove of garlic
  • 3 bay leaves
  • Grated cheddar cheese, for serving
  • 1 Pound Spaghetti, for serving

Directions

In a medium pan, brown ground beef with the chopped onion.

Drain grease from pan.

Add ground beef and onions to slow cooker.

Add remaining ingredients to slow cooker.

Cook on low heat for 5 hours.

Remove bay leaves and garlic before serving.