Words cannot adequately express how much I love Cincinnati-style chili. I grew up eating it, and now I’m going to show you how to make it so you can fall in love with it too.
Cincinnati chili is not your average chili. It’s actually more of a sauce, and it’s used to top pasta or hot dogs (as I did with my cheese Coneys). The secret ingredient, believe it or not, is cocoa powder!
Typically, this chili is made one of four ways:
- Two-way: Spaghetti and chili
- Three-way: Spaghetti, cheese and chili
- Four-way: Spaghetti, cheese, onions OR beans, and chili
- Five-way: Spaghetti, cheese, onions AND beans, and chili
Sounds amazing, right? My Midwestern friends know what I’m talking about — Skyline Chili and Gold Star Chili are to them what Chick-fil-A is to Southerners.
So are you ready to make a batch of Cincinnati-style chili or what?
- 2 pounds ground beef
- 2 cups onion, chopped
- 4 cups beef stock
- 16 ounces tomato sauce
- 2½ teaspoons cocoa powder
- ¼ teaspoon allspice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 bay leaf
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 2 teaspoons garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons apple cider vinegar