Ingredients
Scale
- 3/4 lb. ground beef (I used extra lean)
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp. cocoa powder
- 1 tsp. brown sugar
- 1/2 tsp. oregano
- 1/4 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. cayenne pepper
- 1 (8oz) can tomato sauce
- 1 cup chicken broth
- 1 cup water
- 1 Tbsp cider vinegar
TO SERVE:
- Cooked spaghetti or hot dogs and buns
- diced onion
- shredded cheese
- 1 (15oz) can kidney beans, drained and rinsed
Instructions
- In a large pot, cook ground beef and onions in a small drizzle of olive oil and cook over medium heat until beef is cooked through and onions are tender–about 5-7 minutes. Drain any fat.
- Add garlic, and cook 1-2 minutes more, or until fragrant.
- Add chili powder, cocoa powder, brown sugar, oregano, cinnamon, allspice, and cayenne. Stir to coat beef/onion mixture.
- Add tomato sauce, broth, water, vinegar, and beans. Stir to combine (mixture will look rather watery).
- Bring chili to a boil over medium-high heat. Reduce heat to medium-low, and simmer 30-40 minutes, or until thickened and deeper in color.
- Serve over spaghetti or hot dogs with diced onion, cheese, and kidney beans as desired.
Notes
*Gluten and Dairy Free Notes: Just be sure your broth is gluten free. I like Pacific Naturals brand.
Ways To Serve Cincinnati Chili:
- Cincinnati two-way: chili over spaghetti
- Cincinnati three-way: chili over spaghetti with shredded cheese
- Cincinnati four-way: chili over spaghetti with cheese and either kidney beans or diced onion
- Cincinnati five-way: chili over spaghetti with cheese, kidney beans, AND diced onion
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 cup chili
- Calories: 143
- Sugar: 4.2 g
- Sodium: 355.7 mg
- Fat: 3.3 g
- Saturated Fat: 1.4 g
- Carbohydrates: 8.2 g
- Fiber: 2.3 g
- Protein: 20.5 g
- Cholesterol: 52.1 mg