Cincinnati Chili

Cincinnati ChiliThis is no Pennsylvania Dutch recipe, but it sure is some delicious comfort food! Try it straight up or “four ways” with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!



Cincinnati Chili

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine Mediterranean
Servings 8


  • 2 tbsp coconut oil
  • 1/2 c onion, chopped
  • 2 lbs ground beef
  • 1/4 c chili powder
  • 2 tsp Worcestershire sauce
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 bay leaf
  • 1 oz unsweetened chocolate
  • 2 10.5 oz cans beef broth
  • 1 15 oz can tomato sauce
  • 2 tbsp Apple cider vinegar
  • 1/4 tsp ground cayenne pepper
  • 1/4 c shredded cheddar cheese


  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, Worcestershire sauce, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Refrigerate overnight if possible.
  • Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese, raw onion, and oyster crackers.
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