The Enduring Allure of Ospidillo Cafe Cincinnati Chili No. 2

There’s a peculiar magic to dishes that evoke a specific time and place, especially when that place is a bustling corner of the American Midwest and the time is tied to comforting, slow-cooked traditions. My first encounter with a chili that tasted remarkably like this Ospidillo Cafe Cincinnati Chili No. 2 wasn’t in a polished restaurant, but at a dear aunt’s kitchen table, a woman who carried the culinary heritage of her Ohio roots with pride. The aroma, a complex tapestry of spices and slow-simmered goodness, instantly transported me, making me feel both nostalgic for memories I hadn’t even made yet and deeply satisfied with the present moment. It was a revelation, a chili that was rich, deeply flavorful, and utterly unique, a far cry from the chunky, bean-heavy versions I’d known. This recipe, in its unadulterated glory, captures that essence perfectly – a true taste of Cincinnati’s iconic chili, without any unnecessary detours.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 30 minutes
• Servings: 25
• Yield: Approximately 5 quarts
• Dietary Type: Contains Meat

Ingredients

This chili is a testament to the power of patience and a well-curated spice blend. The ingredients might seem straightforward, but their harmony is what creates its distinctive character.

• 1 quart chicken broth
• 2 lbs ground chuck
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 large chopped onions
• 1 fresh garlic clove
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon canned black pepper
• 1 teaspoon salt
• 1 ½ teaspoons ground allspice
• ½ teaspoon ground red pepper
• 1 (6 ounce) can tomato paste
• 1 ½ teaspoons cider vinegar
• 3 large bay leaves
• 1 whole red bell pepper
• 2 (16 ounce) cans dark red kidney beans, drained and rinsed

Equipment Needed

While this recipe is wonderfully forgiving, a few key pieces of equipment will ensure a smooth cooking process.

• A large cooking pot or Dutch oven
• A stirring spoon
• A colander for rinsing beans

Instructions

The heart of this Cincinnati chili lies in its unhurried simmer. This is a dish that rewards patience, allowing the flavors to meld and deepen over many hours.

1. Begin by placing your large cooking pot over medium-high heat. Add the chicken broth and the ground chuck. Use your spoon to break up the burger into the broth, ensuring it’s evenly distributed.
2. Now, introduce the symphony of spices and aromatics. Add the ground cinnamon, ground cumin, chopped onions, fresh garlic clove, Worcestershire sauce, chili powder, canned black pepper, salt, ground allspice, ground red pepper, tomato paste, cider vinegar, and bay leaves. Stir everything together to combine.
3. Bring the mixture to a boil. Once it reaches a rolling boil, lower the heat to a simmer. A simmer is characterized by gentle bubbling, not a vigorous churn.
4. Cover the pot and allow the chili to simmer for three hours. During this time, it’s crucial to stir often. This prevents sticking and ensures that all the ingredients are mingling beautifully.
5. After three hours of patient simmering, it’s time for a small but significant adjustment. Remove the whole garlic clove and the bay leaves from the pot. Now, drop in the whole red bell pepper. You can also opt for a jalapeno pepper here if you desire a touch more heat.
6. Continue to simmer the chili, covered, for two more hours. Again, remember to stir often. The chili will be thickening and developing even more depth of flavor.
7. As the final hour approaches, remove the whole pepper you added earlier. This pepper has now infused its essence into the chili. Next, add the drained and rinsed kidney beans to the pot.
8. Simmer for one additional hour, covered. Maintain your habit of frequent stirring throughout this final hour.
9. Once the cooking time is complete, your Ospidillo Cafe Cincinnati Chili No. 2 is ready to be enjoyed.

Expert Tips & Tricks

• Spice Freshness is Key: The success of any spice-driven dish hinges on the vibrancy of its components. If your chili powder, cinnamon, or allspice has been languishing in your pantry for years, consider a refresh. Freshly ground spices, or those purchased within the last year, will make a noticeable difference in the final flavor profile. While the recipe calls for standard chili powder, if you enjoy a bit more nuanced heat and complexity, consider experimenting with ancho chili powder for a milder, smokier undertone.
• Broth Management: As the chili simmers for its extended duration, some of the liquid will naturally evaporate. If you find the chili becoming too thick for your liking, don’t hesitate to add a little additional chicken stock along the way. The key is to remember the intended use: this chili is often served over spaghetti or hot dogs, so a slightly looser consistency can be advantageous for absorption.
• Embrace the Vintage: This recipe is a true heirloom, dating back to 1922. The beauty of such recipes lies in their established balance. While the temptation to “tweak” or “improve” might arise, often these time-tested proportions are exactly what make the dish special. Resist the urge to deviate too much; the magic is in its authenticity.

Serving & Storage Suggestions

The way you serve this chili can transform it into a meal in itself. The classic Cincinnati style involves ladling it generously over a bed of spaghetti. The traditional accompaniments are a generous dusting of finely shredded cheddar cheese, a scattering of finely diced sweet onion, and a dash of Tabasco sauce – this iconic combination is affectionately known as “Thee-Way.” Alternatively, this chili makes a sensational sauce for hot dogs, transforming them into hearty coneys.

For storage, allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally. If it has thickened considerably, you can add a splash of chicken broth or water to reach your desired consistency. This chili also freezes beautifully; store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This data is an estimation and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	150.4 kcal
Calories from Fat	6.8 g	10%
Saturated Fat	2.6 g	13%
Cholesterol	25 mg	8%
Sodium	301.8 mg	12%
Total Carbohydrate	11.8 g	3%
Dietary Fiber	3.6 g	14%
Sugars	1.9 g	7%
Protein	10.8 g	21%

Variations & Substitutions

While this recipe is a beloved classic, a few minor adjustments can cater to different preferences or dietary needs, though always with a nod to its historical roots.

• For a Leaner Base: You can substitute the ground chuck with lean ground beef or even ground turkey, though this may alter the richness slightly.
• Vegetarian/Vegan Adaptation: This is where it gets tricky, as the essence of Cincinnati chili is tied to its meat base and slow cooking. However, for a plant-based interpretation, you could experiment with a combination of finely chopped mushrooms, textured vegetable protein (TVP), or lentils as a substitute for the ground meat. You would need to adjust the cooking liquid accordingly, likely using vegetable broth instead of chicken broth. Be aware that the flavor profile will likely shift significantly.
• Heat Level: As mentioned in the instructions, a jalapeno pepper can be used in place of the red bell pepper for an added kick. You can also adjust the amount of ground red pepper to suit your personal preference for spice.

FAQs

Q: Why does this recipe take so long to cook?
A: The extended simmering time is crucial for allowing the spices to meld and the flavors to deepen, creating the characteristic rich and complex taste of Cincinnati chili.

Q: Can I use ground beef instead of ground chuck?
A: Yes, you can use ground beef. Ground chuck, however, tends to have a good balance of fat for richness and flavor.

Q: How do I know if my spices are fresh?
A: Fresh spices will have a potent aroma. If your spices have lost their scent, it’s time to replace them for optimal flavor.

Q: What is “Thee-Way” serving style?
A: “Thee-Way” is the classic Cincinnati chili serving method over spaghetti, topped with shredded cheddar cheese and diced onions.

Q: Can I make this chili ahead of time?
A: Absolutely! The flavors in this chili actually improve after a day or two, making it an excellent make-ahead dish.

Final Thoughts

The Ospidillo Cafe Cincinnati Chili No. 2 is more than just a recipe; it’s an experience. It’s an invitation to slow down, to appreciate the transformative power of time and gentle heat, and to savor a culinary tradition that has stood the test of time. Whether you’re a devoted fan of Cincinnati’s iconic chili or embarking on this flavorful journey for the first time, this recipe promises a deeply satisfying and aromatic adventure. Serve it over a nest of spaghetti with all the classic fixings, pile it high on a hot dog, or simply enjoy it by the bowlful. We’d love to hear about your creations and how this timeless chili finds its place at your table.