Cincinnati Style Chili recipe provided by the Certified Angus Beef® brand.

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Cincinnati Style Chili

Serves 8 (Makes about 8 1/2 cups)
The mix of spices and seasonings puts this Cincinnati Style Chili above the rest. Serve it over spaghetti and top with a mound of cheese.
  • 3 pounds Certified Angus Beef ® ground chuck
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 3 tablespoons cocoa powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground clove
  • 3 tablespoons Lea & Perrins ® Worcestershire Sauce
  • 3 tablespoons cider vinegar
  • 1 can (15-ounce) tomato sauce
  • 1 can (6-ounce) tomato paste
  • 3 cups chicken broth
  • 1 1/2 teaspoons salt
  • Spaghetti, cooked to package directions
  • Cheddar cheese, shredded
  • Optional toppings: diced onion, cooked red kidney beans, oyster crackers
  1. In a large heavy-bottom pot add ground chuck and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Add chili powder, cocoa, cumin, paprika, cinnamon, allspice, cayenne and clove. Simmer for 5 minutes, stirring frequently. Stir in Worcestershire, vinegar, tomato sauce, tomato paste and chicken broth. Bring to a boil, reduce heat to low and simmer for 2 hours.
  2. Ladle about half the chili into a blender or food processor. Blend for 1 minute, until smooth. Stir back into original pot. Season with salt, more or less to taste. Bring chili back to a simmer; ladle over spaghetti, top with a heap of cheese and serve with oyster crackers.
  3. Traditional accompaniments: 3-way: spaghetti, chili & cheese, 4-way: spaghetti, chili, onions or beans & cheese, 5-way: spaghetti, chili, onions, beans & cheese

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