Cincinnati Chili with Warm Spices and Cocoa
A Cincinnati-style chili featuring ground beef simmered with warm spices, cocoa, and vinegar for depth. This version boils the beef separately to render fat before building a spiced tomato base with cinnamon, cloves, and allspice. Traditionally served over spaghetti with sharp cheddar and diced onion. The cocoa and spice blend creates a distinctive sweet-savory profile that sets Cincinnati chili apart from other regional styles.
Ingredients
- 1 pound ground beef
- 4 cups water
- 2 tablespoons neutral oil, vegetable or canola
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ teaspoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 15-ounce can tomato sauce
- 1 ½ cups beef broth
- 3 large bay leaves
- 2 tablespoons chili powder
- 1 ½ teaspoons cinnamon, ground
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 tablespoon dried oregano
- 1 teaspoon dark brown sugar
- 1 teaspoon unsweetened cocoa powder
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Place ground beef in a deep pot, cover with water, and bring to a boil, crumbling the beef finely as it cooks until browned with fat collected on surface, about 3-4 minutes.
- 2
Strain beef and discard liquid. Wipe pot residue with paper towel.
- 3
Heat oil over medium heat and return beef to pot with garlic and onion, cooking until fragrant, about 2 minutes.
- 4
Stir in tomato paste, Worcestershire, and vinegar until combined.
- 5
Add tomato sauce and beef broth, stirring well.
- 6
Add bay leaves, chili powder, cinnamon, cloves, allspice, oregano, and brown sugar. Stir to combine.
- 7
Bring to a simmer and cook until thickened, about 30 minutes.
- 8
Stir in cocoa powder and cook for 1 minute.
- 9
Taste and adjust seasoning with salt, pepper, and additional cocoa powder as desired.
- 10
Serve over cooked spaghetti topped with shredded cheddar, diced onion, or kidney beans.
Tips
Boiling the beef separately renders excess fat and creates a cleaner broth base. Do not skip this step as it affects the final texture and richness.
Cocoa and spice balance is personal. Start with the full amount of cocoa, then adjust by adding pinches if too sweet. Taste frequently in the final minutes.
Cincinnati chili is traditionally served as a four-way (chili, spaghetti, cheddar, onion) or five-way (add kidney beans). Serve components separately for guests to customize.
Good to Know
Refrigerate in an airtight container for up to 5 days. The flavors deepen as it sits. Cool completely before transferring.
Make up to 2 days ahead and refrigerate. Reheat gently on stovetop over low heat, stirring occasionally. Freeze for up to 3 months in airtight containers or freezer bags.
Ladle over cooked spaghetti or serve as a standalone bowl. Offer shredded sharp cheddar, diced onion, kidney beans, and oyster crackers on the side. Serve hot.
Common Mistakes
Do not skip boiling the beef to render fat; it removes greasiness and improves texture.
Do not add cocoa powder at the beginning; add it only at the end to avoid bitterness from long cooking.
Do not oversimmer past 30 minutes; extended cooking can make cocoa and spices taste harsh or muddy.
Substitutions
FAQ
Can I make this without the cocoa powder?
Yes, cocoa is optional and adds subtle depth. Omit it for a more traditional chili, though the recipe was designed with it for Cincinnati-style character. The spice profile remains complex without it.
What if my chili is too thin after simmering?
Continue simmering for another 10-15 minutes uncovered to allow more liquid to evaporate. If you need faster thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir in, and simmer 1-2 minutes.
How long can I keep Cincinnati chili in the freezer?
Freeze for up to 3 months in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring occasionally and adding water if needed to loosen.