Cincinnati Chili Recipe

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  90/10 Ground Beef(907g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Low Sodium Chicken Broth(480g)
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  Yellow Onion
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  Garlic(240g)
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  Tomato, Canned, Crushed
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  Tomato Paste(30g)
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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Chili powder(30g)
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  Oregano, Dried(10g)
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  Cinnamon, Ground(5g)
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  Allspice, Ground(3g)
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  ¼ teaspoon ground cloves
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  1½ teaspoons sea salt
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  Freshly cracked black pepper
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  Vinegar, Apple Cider(30g)
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  Chocolate, Dark, 70-85% Cacao(28g)
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  Pasta, Spaghetti, White, Dry(454g)
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  Cheddar Cheese(960g)
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  Yellow Onion(240g)
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  Beans, Kidney, Canned, Drained(240g)
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  Crackers, Oyster(240g)

Instructions

1. 1Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks, 8–10 minutes, until no pink remains and the meat is crumbled throughout.
2. 2Add the onion and garlic to the pot and cook over medium-high heat, stirring frequently, 3–4 minutes, until fragrant and the onion begins to soften.
3. 3Stir in the crushed tomatoes, tomato paste, chicken broth, Worcestershire sauce, chili powder, oregano, cinnamon, and allspice. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered, stirring occasionally, 2–3 hours. Add water as needed to reach your desired thickness. The chili should be rich and darkened in color. Stir in the apple cider vinegar and dark chocolate in the final 5 minutes, stirring until the chocolate dissolves.
4. 4While the chili simmers during the final 30 minutes, bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook according to package directions, until al dente. Drain and set aside.
5. 5Stir the canned kidney beans into the chili 10 minutes before serving and heat through.
6. 6Divide the cooked spaghetti evenly into 8 bowls.
7. 7Ladle the chili evenly over the spaghetti in each bowl, dividing the total chili among all 8 servings.
8. 8Top each bowl with shredded cheddar cheese, diced onion, and oyster crackers, then store any leftover chili in airtight containers in the refrigerator for up to 4 days.