Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 4 tablespoons extra-virgin olive oil; 2 sweet onions (such as Vidalia), finely chopped, plus more for topping; 2 pounds ground beef chuck; Kosher salt and freshly ground black pepper; 4 cloves garlic, minced; 1 15 -ounce can tomato sauce; 2 medium tomatoes, diced; 1/4 cup apple cider vinegar; 1/4 cup chili powder; 2 tablespoons paprika; 1 tablespoon ground cinnamon; 2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 pound spaghetti, cooked; Pinto beans and grated cheddar cheese, for topping; Oyster crackers, for serving (optional)

18 ingredients

9 steps

Ingredients

4 tablespoons extra-virgin olive oil
2 sweet onions (such as Vidalia), finely chopped, plus more for topping
2 pounds ground beef chuck
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 15 -ounce can tomato sauce
2 medium tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 pound spaghetti, cooked
Pinto beans and grated cheddar cheese, for topping
Oyster crackers, for serving (optional)

Directions

1

Heat the olive oil in a large, heavy pot over medium-high heat.
2

Add the onions and cook, stirring, until translucent, about 5 minutes.
3

Transfer to a plate.
4

Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
5

Remove from the heat and return the cooked onions to the pot; stir in the garlic.
6

Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine.
7

Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
8

Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
9

Photograph by Kat Teutsch