Mom's Cincinnati Chili Recipe

Submitted by

Bev Corwin (Enso Center)


3 lb ground beef or vegetarian soy supplement
6 medium to small onions
2 8 oz cans chicken broth, or preferably 16 oz of home made chicken broth
16 oz water
3 8 oz cans tomato sauce
1 6 oz can tomato paste
4 tbsp chopped garlic cloves (about 6 cloves)
2 tbsp olive oil
1 tsp allspice
5 bay leaves
3 tsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp freshly ground pepper
1 tsp cayenne pepper
1 tsp nutmeg
1 tsp celery seed
1/2 tsp cloves, ground
1 tsp coriander, ground
1 tsp cardamom, ground
1 tbsp dark molasses (Blackstrap)
1 tbsp Worcestershire Sauce
1/2 oz unsweetened chocolate, ground (or powdered)
2 tsp salt
1 tbsp red balsamic/wine vinegar

Serving size


Measuring units


Cooking Instructions

Add all the dry and liquid ingredients to a large pot or crock pot. Cook over medium low heat for 1 hr or longer. Stirring often, every 5–10 minutes. Usually is best if cooked for 2 hrs or more. Serve hot over pasta (typically Spaghettini or Angel Hair) with any combination of chili, pasta, grated cheese, diced onions and kidney beans. Finally, add salt and red balsamic/wine vinegar.
Beverages: traditionally served with Cincinnati Chili are Coke, Pepsi or your favorite Beer. Some Cincinnatians serve with oyster crackers. For a Coney Island serve on a hot dog with bun. True Cincinnati Chili enthusiasts have their Chili 1 to 5 "ways":
1. Plain.
2."Two Way" - Spaghetti and Chili.
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese.
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions.
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans.

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