Cincinnati Chili

My Cincinnati Chili Recipe: A Taste of Home

Thirty years ago, a girlfriend from Ohio introduced me to the magic of Cincinnati chili. We visited a chili parlor – Skyline Chili, I think it was – and the experience was unforgettable. The rich, complex flavors, the perfect blend of spices, and the satisfying warmth of the chili served over spaghetti… it was love at first bite. When we ran out of the special spice packets she brought home from Ohio, I embarked on a culinary quest to recreate that unique taste.

This recipe is the result of many years of experimentation and tweaking. It’s not an exact replica of Skyline Chili, but it captures the essence of that Cincinnati chili experience. What sets my recipe apart is the emphasis on sweating onions for a deeper flavor profile. I also avoid the boiling of the ground beef, preferring to brown it instead. Many recipes call for cloves and chocolate, which I’ve personally chosen to omit. My method focuses on the synergy of chili powder, cinnamon, cumin, and other spices, carefully layered to achieve a delicious complexity that doesn't rely on these additional ingredients. The use of chili sauce adds a vibrant tang that balances the warmth of the cinnamon.

It's a recipe born out of love and a longing for a specific taste of home, a memory wrapped in the comforting aroma of simmering spices. The memory of that trip to Ohio, the shared meal with a dear friend, and the challenge of recreating that iconic taste are all woven into every batch of Cincinnati chili I make. This recipe isn't just a culinary endeavor; it's a tribute to a cherished memory, a reminder of the places and people that make our lives so richly flavorful. It’s a small piece of Ohio that I now proudly share with anyone willing to embark on this culinary journey with me.

Beyond the personal connection, Cincinnati chili represents a rich culinary tradition that transcends mere ingredients. It’s a symbol of community, a shared culinary experience that unites people across generations and geographical boundaries. This chili recipe, with its distinctive blend of spices and straightforward preparation, makes it approachable even for novice cooks. The subtle play between sweet and savory, the warmth of the cinnamon and the richness of the beef, creates a culinary experience that is both comforting and exciting. It’s a dish best enjoyed with good company, shared laughter, and warm conversation. And, of course, topped with plenty of shredded cheddar cheese and maybe even a few chopped onions, for that extra layer of delightful textural contrast. I encourage everyone to adapt and explore different ingredient variations, to create their own personalized version of Cincinnati chili.

The beauty of cooking lies in the opportunity for personal expression. My recipe represents just one approach, and I strongly encourage you to experiment with the recipe and adapt it to your taste. Perhaps you would like to add a touch of sweetness with a little brown sugar or dark chocolate. Or perhaps you prefer a spicier version with an extra dash of cayenne pepper. Feel free to explore, to innovate, and to create your own signature Cincinnati chili experience. This isn't simply about following a recipe, but about embarking on a culinary adventure. It's about using this recipe as a launchpad to explore your own culinary creativity and create a dish that truly reflects your unique taste and style. So go ahead, embrace the spirit of experimentation and create a chili that will become your own cherished family heirloom. And remember, the journey is just as much fun as the destination. Happy cooking!

Ingredients You'll Need:

• 1 medium onion, diced
• 1.5 tablespoons oil (I use corn oil)
• 2 pounds ground beef
• 2 cups water
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 bay leaf
• 2 tablespoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon allspice
• 1 teaspoon red wine vinegar
• 5 tablespoons chili powder
• 1/2 teaspoon granulated garlic
• 1 (15 oz) can Contadina tomato sauce
• 1 bottle Heinz chili sauce
• Spaghetti noodles
• Shredded cheddar cheese
• (Optional) Beans

Remember to adjust the spice levels to your preference. Enjoy your Cincinnati Chili adventure!

Step-by-step

• Sweat onions in oil.
• Once they are tender pull them out of the pot and put in the ground beef.
• Keep stirring the beef while it browns; once the beef is nearly cooked pull the grease out. I use a couple paper towels to sop it up.
• Put 2 cups of water in and cook down till the water is nearly gone. During that process keep chopping up the hamburger to smaller and smaller pieces.
• Add the onions back into the pot with the beef.
• Add all the spices with the pot on a med-low setting.
• Add the chili sauces and tomato sauces. I use the water to get all the flavor from the bottle and can.
• Cook for 20 minutes to an hour on low and slow. If you cook it a long time you will need to keep adding water, but after an hour I don't think there is anymore mixing of the flavors.
• Serve over spaghetti noodles. I like to put onions and shredded cheddar over mine; some people like to put beans on it, too (yuck).