Name: Cincinnati Chili
Total time: 45 min
Cuisine: MidwestAmericanUS & Canada
Ingredients: 1 tablespoon vegetable oil; 2 onions , chopped fine; 1 garlic clove , minced; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon dried oregano; 1½ teaspoons ground cinnamon; 1 teaspoon table salt; ¾ teaspoon ground black pepper; ¼ teaspoon allspice; 2 cups low-sodium chicken broth; 2 cups tomato sauce; 2 tablespoons cider vinegar; 2 teaspoons dark brown sugar; 1½ pounds 85 percent lean ground beef

Why This Recipe Works

Warm spices and a host of unexpected garnishes lend Cincinnati chili recipes their unique flavors—but can sometimes muddle the dish. To recreate this Midwestern recipe in our own kitchen, we narrowed our ingredient list to four spices. Tomato paste added richness and color to our Cincinnati Chili recipe, while dark brown sugar gave it a molasses tang. Boiling the beef in water kept it extremely tender during cooking—we cooked ours directly in our spices and liquid to infuse the meat with the intense flavor. Serving our recipe over spaghetti, topped with any combination of cheese, onions, beans, and oyster crackers, gave us the true Cincinnati chili experience.

Before You Begin

Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce. Serve over spaghetti and top with any combination of grated cheddar cheese, chopped white onions, beans, and oyster crackers.

Instructions

Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Cook 2 finely chopped onions until soft and browned around edges, about 8 minutes. Add 1 minced garlic clove, 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon dried oregano, 1½ teaspoons ground cinnamon, 1 teaspoon salt, ¾ teaspoon pepper, and ¼ teaspoon allspice and cook until fragrant, about 1 minute. Stir in 2 cups chicken broth, 2 cups tomato sauce, 2 tablespoons cider vinegar, and 2 teaspoons dark brown sugar.

Add 1½ pounds 85 percent lean ground beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)