Photo by: Photo: Kana Okada; Styling: Susan Vajaranant

Cincinnati Chili

  • Yield: Serves 10


  • 2 pounds lean ground beef
  • none Salt
  • 1 none 6-oz. can tomato paste
  • 2 none onions, finely chopped
  • 2 none cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1 none 15-oz. can kidney beans, rinsed and drained


1. In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.

2. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.

Nutritional Information

Amount per serving
  • Calories: 225none
  • Fat: 10g
  • Saturated fat: 4g
  • Protein: 21g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 59mg
  • Sodium: 365mg

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Cincinnati Chili Recipe