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The final dish of Cincinnati style chili topped with shredded cheddar melted over the chili and onions.
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Cincinnati Style Chili
Prep Time
15 mins
Cook Time
1 hr
 
Course: Main Course
Servings: 6
Calories: 474 kcal
Ingredients
  • 2 lb. ground beef browned and cooled
  • 2 onion minced
  • 5 oz. tomato paste
  • 8 oz. tomato sauce
  • 2 Tbsp. chili powder
  • 2 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 3/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/2 tsp. cayenne pepper
  • 2 tsp. brown sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. apple cider vinegar
  • 1 oz. unsweetened chocolate
Instructions
Assembly instructions:
  1. Dump all ingredients in large resealable freezer bag.
Cooking instructions:
  1. Thaw.
  2. Add 4 cups of water.
  3. Simmer in large stovetop pot for 1-2 hours.
  4. Instant Pot: Add 3 cups water. High pressure 30 minutes. Natural release.
  5. Slow cooker: Add 4 cups of water. High 4 hours or low for 8 hours.
Recipe Notes

Serve over cooked spaghetti topped with finely shredded cheddar cheese, minced raw onion, and oyster crackers. If desired, add a can of kidney beans on top as well.