Outside of Cincinnati, Cincinnati-style chili is known as that weird cinnamon chili on spaghetti.
But around Cincinnati, its a way of life.
There are well over 200 joints, called chili parlors, serving the stuff.
Alison Conklin
Its legitimacy as chili is not up for debate.
Sounds great, right?
Making Cincinnati Chili will get you out of your comfort zone.
Alison Conklin
Your payoff comes when you tuck into a giant plate of grade-A comfort food.
Brothers Tom and John Kiradjieff opened Empress Chili Parlor in 1922.
I highly recommend reading it.
Alison Conklin
After making and eating this recipe first, of course.
What Makes Cincinnati-Style Chili?
Here’s the scoop:
Bowl, Plate, or Hot Dog?
Alison Conklin
Theres a lot going on with Cincinnati chili.
You eat it and you die.
See how Cincinnati chili offers many opportunities for personalization?
Alison Conklin
Its almost like taco night, but without all that tiresome chopping!
But Cincinnati chili made with good, fresh ingredients blows those packets out of the water.
If you dont plan on refrigerating the chili overnight before serving it, use lean ground beef.
Alison Conklin
Ultimately, Cincinnati chili is so many things at once.
It is hot dog sauce.
It is pasta sauce.
Alison Conklin
It will be your new favorite thing, if you let it.
Slow Cooker Cincinnati Chili
This recipe is easily made in the slow cooker.
Combine all ingredients (except for the vinegar and chocolate) in the slow cooker.
Alison Conklin
Cook on HIGH for 4 hours, or LOW for 8 hours.
If you leave the lid on or ajar, the chili will be liquidy, more like a soup.
I like it saucy and concentrated, so I leave the lid off.
Alison Conklin
This will reduce the yield by a few cups.
The cook time is the same for both; just reduce the water in the recipe to 3 cups.
Its okay if it gets a little brownedthats what you want.
Alison Conklin
Add the remaining ingredients (except the vinegar and chocolate).
Remember to reduce the water to 3 cups.
Stir to break up the meat.
Lock on the lid, bring to high pressure, and cook for 30 minutes.
Let the pressure come down naturally.
Cool to room temperature, then refrigerate overnight.
Lift or scrape off any solidified fat; discard.
Bring to a boil and then add the vinegar and chocolate.
Just swap plant-based beef crumbles for the ground beef.
And consider using vegan Worcestershire sauce (traditional Worcestershire sauce contains anchovies or fish sauce).
For a from-scratch vegan version using lentils and minced mushrooms, check out our vegan Cincinnati chili recipe.
you could by all means keep the fat cap on there.
This should take 1 to 3 minutes.
Remove the pot from heat and add the ground beef and water.
Mix them together into a sludge.
It will not look pretty, but press on.
There’s a method to this madness.
Add all the remaining ingredients except the vinegar and chocolate.
Stir the chili often.
You want the volume to reduce a bit.
Right at the end of your cooking time, add the vinegar and optional chocolate.
Simple Tip!
Cool the chili to room temperature, then cover the pot and refrigerate overnight.
you might eat the chili immediately if you want to, but the flavor improves as it rests.
The next day, lift or scrape off any solidified fat from the top of the chili and discard.
Leave a little fat in the chili, if you like.
Bring to a rapid simmer over medium heat, stirring often.
The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year.
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