Unlike any other chili you've had, this classic Cincinnati chili recipe is thinner than traditional chilis with a deliciously unexpected spice blend that includes cinnamon, allspice and even chocolate! Use it to make Coneys or served over spaghetti with onions, cheddar cheese and kidney beans for a customary 5-Way chili.
½teaspooncayenne pepperdepending on how hot you like it.
pinchground cloves
1tablespoonsugar
1teaspoonkosher salt
10 ½ouncesbeef consommé or beef stock(about 1 1/4 cups) (I used a can of Campbell's beef consommé because it's richer and more concentrated than plain broth or stock).
2-3cupswater(depending on the method of cooking)
2 ½pounds ground beef
2tablespoonsworcestershire sauce
1bay leaf
2tablespoonsapple cider vinegar
1ounce unsweetened chocolatechopped
CONEY CHILI DOGS:
hot dogscooked
hot dog bunssteamed
Cincinnati chili
fresh grated cheddar cheese
mustardyellow not brown or dijon.
diced onionsI used white onion for sharper taste.
FOR 5 WAY CHILI (CHILI SPAGHETTI)
cooked spaghetti
Cincinnati chili
fresh grated cheddar cheese
diced onionsI used white onion
canned kidney beansrinsed and drained
Instructions
FOR INSTANT POT:
Set the instant pot to sauté function and add the olive oil. Stir in the chopped onions and cook, stirring for 4-5 minutes until the onions are softened and slightly translucent.
Add the tomato paste and stir well to combine. Cook the tomato paste for 1-2 minutes until very fragrant, then add the tomato sauce.
Add the chili powder, cumin, garlic powder, cinnamon, allspice, cayenne pepper, cloves, sugar and salt cook and stir one to two minutes until very fragrant.
Add the consumé or stock and water and mix well to combine.
Add the ground beef and break apart with the back of a wooden spoon. When the beef is evenly combined, stir in the worcestershire sauce and add the bay leaf.
Seal the pressure cooker and bring to high pressure. Cook for 30 minutes on high pressure, then let the pressure reduce naturally. Let the chili cool to room temperature, cover and refrigerate several hours or overnight so that the fat layer on top solidifies.
Once the fat has hardened, remove it with a fork or spoon and discard. Transfer the chili to a large pot and simmer for 20-30 minutes with the lid askew to thicken the sauce.
Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
FOR SLOW COOKER:
In a skillet, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant.
Transfer the mixture to the slow cooker and add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
Set the slow cooker to low and cook for 4-6 hours until saucy and fragrant. If it needs to thicken, place the lid slightly askew on the top so allow steam to escape and sauce to reduce.
Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
FOR DUTCH OVEN:
In a large dutch oven, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant. Add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
Bring the pot to a boil, then immediately reduce the heat to a simmer over medium low heat. Cover with the lid and slow cook for 2-3 hours, stirring occasionally so nothing sticks to the bottom of the Dutch oven.
Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
TO SERVE ON CONEYS:
Put a cooked hot dog in a steamed bun and top with one, two, three or four of your favorite toppings listed above.
FOR CHILI SPAGHETTI:
Ladle Cincinnati chili over cooked spaghetti and add your favorite toppings, listed above.
Video
Notes
Note: Nutritional info is for chili only and does not include 5 way chili or coney dogs and the toppings.