Antonis Achilleos
Hands-On Time
20 Mins
Total Time
8 hours, 20 min
Yield
Serves 8

It takes a real Cincinnati native to understand the wiles of the city’s namesake chili. Luckily, Cincinnati home-owner and Real Simple Food guru Grace Elkus sits right across from me. According to Grace, Cincinnati chili must be served over spaghetti, topped with shredded cheddar cheese (a LOT) and a smattering of chopped white onion (not red). A side of oyster crackers wouldn’t be out of place and while these are the rules, it wouldn’t be crazy to see Cincinnati chili on top of a hot dog, either. Now you know.

How to Make It

Step 1

Heat a large skillet over medium-high. Add beef, onion, paprika, salt, cinnamon, cumin, allspice, and garlic. Cook, stirring to break beef into small pieces, until browned, about 8 minutes. Transfer mixture to a 6-quart slow cooker. Add tomato sauce, beans, broth, vinegar, and chocolate. Cover and cook on LOW until beans and onions are tender and flavors meld, about 8 hours.

Step 2

Cook spaghetti in salted boiling water according to package directions; drain. Serve chili over spaghetti. Garnish with cheese and onion.

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Ratings & Reviews

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Reviews
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