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Cincinnati Chili

Cincinnati Chili

Jennie Duncan
My all-time favorite chili with you, Cincinnati Chili. I grew up on this chili and this recipe for me was pretty darn close to the real stuff. Serve it with oyster crackers or put it on top of spaghetti for the true Cincinnati experience.
5 from 6 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 269 kcal


  • 1 Onion (chopped)
  • 1 pound Ground beef
  • 1 tablespoon Minced garlic
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground all spice
  • ½ teaspoon Salt
  • 1 ½ teaspoon Unsweetened cocoa powder
  • 15 oz Tomato sauce
  • 1 tablespoon Cider vinegar
  • ¾ cup Water
  • Optional: Cooked spaghetti or hot dogs and shredded cheese


  • Sauté your onions for 2-3 minutes on medium-high in a large pan. Add beef and garlic and cook until beef is almost fully cooked. Drain fat as needed. Add chili powder, cinnamon, allspice, salt, unsweetened cocoa powder, and mix together. Add tomato sauce, cider vinegar, and water.
  • Reduce heat to low and let the chili simmer for 1-2 hours.
  • Place chili on top of spaghetti or hot dog and the with shredded cheese.


Calories: 269kcalCarbohydrates: 8gProtein: 17gFat: 18gSaturated Fat: 7gCholesterol: 64mgSodium: 768mgPotassium: 589mgFiber: 2gSugar: 4gVitamin A: 845IUVitamin C: 8.1mgCalcium: 47mgIron: 3mg
Keyword Cincinnati Chili
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