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Cincinnati Chili

AmyAmy Sawyer
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Serves 4 to 6
total time:
2 hr (20 minutes)

Serves 4 to 6
total time:
2 hr (20 minutes)
Serves 4 to 6
total time:
2 hr (20 minutes)


  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 5 cloves garlic, minced
  • 2 pounds ground beef chuck
  • 4 tablespoons commercial chili powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • Salt and fresh ground black pepper
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • grated Cheddar
  • chopped white onion
  • oyster crackers
  • avocado
  • sour cream
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In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili with the accompaniments.

Recipe Notes

Edit note

Add drained, rinsed can of black beans to stretch it. This is a very good chili recipe, especially if, like me, you loathe those big red kidney beans. I never serve with spaghetti or oyster crackers, but I do with chopped avocado, sourcream, & onions.

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