Cincinnati Chili

Makes: 6-8 servings

Prep Time: 30 min

Cook Time: 60-90 min


  • 1 pint beef stock or broth
  • 2 pounds lean ground beef
  • 2 medium onions, finely chopped
  • 2-3 garlic cloves, minced (to taste)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoon unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
  • 1/2 teaspoon salt and coarsely-ground black pepper, to taste
  • 1- 15 oz. can tomato sauce
  • 1- 15 oz. can chopped tomatoes or fresh-chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 package pasta, uncooked and dried
  • 1 to 2 - 16 oz. cans kidney beans
  • 8 oz. shredded cheddar cheese
  • Cheddar cheese, shredded
  • Onion, chopped
  • Rio Luna sliced jalapeño peppers

Made With


  1. In a large pot over medium-high heat, Crumble raw ground beef, breaking up the pieces of meat sauté until cooked through. Remove from pot. Set aside.
  2. To the same pot add onion, garlic, chile powder, allspice, cinnamon, cumin, cloves cayenne pepper, cocoa or chocolate, salt, pepper, tomato sauce, chopped tomatoes, Worcestershire sauce, and cider vinegar. (stop and smell the magic happening in this pan right now.)
  3. Reduce heat to low, add the beef back to the chili. Add the stock and let simmer, uncovered, approximately 1 hour as the sauce thickens. Add the uncooked pasta and the kidney beans. If the chili has reduced too far add 1 cup of additional stock to cook the pasta. When the pasta is cooked stir in 8 oz of shredded cheese.
  4. Serve garnished with more cheese, chopped onion and jalapeño pepper.

Recipe Note

Thanks for the inspiration Sally Roeckell of Table and Dish