Homemade Cincinnati Chili

Name: Homemade Cincinnati Chili
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 10 servings (2-1/2 quarts)
Ingredients: 3 pounds ground beef; 1-1/2 cups chopped onions; 1-1/2 teaspoons minced garlic; 2 cans (16 ounces each) kidney beans, rinsed and drained; 2 cans (15 ounces each) tomato sauce; 2 cups beef broth; 1/4 cup chili powder; 1/4 cup red wine vinegar; 1/4 cup Worcestershire sauce; 1 ounce unsweetened chocolate, coarsely chopped; 1-1/2 teaspoons ground cinnamon; 1-1/2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon dried oregano; 1/2 teaspoon pepper; 1/8 teaspoon ground cloves; Hot cooked spaghetti; Optional: Shredded cheddar cheese and sliced green onions

TEST KITCHEN APPROVED

27 Reviews

Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Joyce Alm, Thorp, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 20, 2023

The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well worth the time it takes! —Joyce Alm, Thorp, Washington

Can you freeze Homemade Cincinnati Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with spaghetti. If desired, serve with cheese and green onions.

TEST KITCHEN APPROVED

Homemade Cincinnati Chili

27 Reviews Add your review

Yield:10 servings (2-1/2 quarts)

Prep:25 min

Cook:5 hours

Save Saved Saving email print

Ingredients

3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Optional: Shredded cheddar cheese and sliced green onions

Text Ingredients

Shop Recipe

Directions

1
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-6 hours or until heated through.
3
Serve with spaghetti. If desired, serve with cheese and green onions.