Rhode Island Red’s Cincinnati Chili: A Taste of Home

Growing up, my culinary world was a vibrant tapestry woven with the distinct flavors of my family’s heritage. But there was one dish, a surprising outlier in our Italian-American kitchen, that always held a special kind of magic: Cincinnati Chili. It wasn’t just food; it was an event, a comforting aroma that would waft through the house on chilly evenings, promising warmth and a deeply satisfying meal. This chili, with its unique spice blend and “ways” of serving, felt like a delicious secret, a flavorful adventure we’d embark on together, ladling it over spaghetti, burying it under a mountain of cheese, and always, always, with a side of crunchy oyster crackers.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes (includes simmering)
• Total Time: 1 hour 55 minutes
• Servings: 8
• Yield: Approximately 8 servings
• Dietary Type: Can be adapted for various dietary preferences with ingredient swaps.

Ingredients

For the Chili Base:

• 3 slices thick-cut bacon, finely chopped
• 5 cloves garlic, finely chopped
• 2 medium yellow onions, finely chopped
• 1 1⁄2 lbs ground beef
• 2 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon salt (or to taste)
• 6 turns black pepper (or to taste)
• 1 tablespoon unsweetened cocoa powder
• 1 dried bay leaf
• 1 (15 ounce) can tomato sauce
• 2 teaspoons fire cider (or apple cider vinegar)
• 1 teaspoon Frank’s RedHot sauce
• 2 tablespoons tomato paste
• 16 ounces beef stock, and water to cover for simmering

For Serving:

• 3⁄4 lb dried spaghetti
• 1 (15 ounce) can red kidney beans, rinsed under hot water and drained (optional)
• 4 cups finely grated sharp cheddar cheese
• 1 (12 ounce) package oyster crackers
• Additional finely chopped yellow onion (for topping, optional)

Equipment Needed

• Large stockpot or Dutch oven
• Sieve or colander
• Small bowl
• Medium saucepan (for beans, if using)
• Large pot (for spaghetti)
• Potato masher
• Paper towels

Instructions

1. Brown the Ground Beef: Begin by browning the ground beef in your stockpot or Dutch oven over medium-high heat. As it cooks, use a potato masher to break it up into fine crumbles. Once the beef is thoroughly browned, carefully drain off any excess fat by placing the beef in a sieve or colander. Set the drained beef aside.

2. Prepare Aromatics and Spices: Finely chop the yellow onions. Mince the garlic cloves. In a small bowl, measure out and combine all the dry spices: chili powder, ground cinnamon, ground allspice, ground cloves, ground cumin, dried oregano, ground nutmeg, celery seed, salt, black pepper, and unsweetened cocoa powder. Stir this spice mixture well and set it aside.

3. Crisp the Bacon: Return the stockpot to medium heat. Add the finely chopped bacon and cook until it is thoroughly browned and crisp. Once crisp, remove the bacon from the pot and place it on crumpled paper towel to drain. Reserve the rendered bacon fat in the pot; this will be used to sauté the onions.

4. Sauté Onions: Increase the heat to medium-high. Add the finely chopped onions to the reserved bacon fat in the stockpot. Sauté the onions for approximately 6 minutes, or until they begin to brown slightly. While the onions are sautéing, finely mince the crisped bacon and add it to the drained ground beef you set aside earlier.

5. Add Garlic and Bloom Spices: Once the onions have slightly browned, add the minced garlic to the pot. Stir vigorously for about 30 seconds. Be extremely cautious during this step to prevent the garlic from burning, as burnt garlic can impart a bitter flavor. Immediately after the garlic has been stirred in, add the prepared mixture of dry spices. Stir the entire mixture vigorously for another 30 seconds, allowing the spices to become fragrant.

6. Combine Ingredients and Simmer: Add the ground beef and minced bacon mixture to the pot with the sautéed onions and spices. Stir everything together until well combined. Pour in the tomato sauce. To ensure you don’t waste any flavor, swirl a little stock into the empty tomato sauce can and add that to the pot. Stir in the fire cider (or apple cider vinegar), Frank’s RedHot sauce, and tomato paste. Add the beef stock, and enough water to just cover the ingredients. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer uncovered for about 30 minutes, stirring occasionally, allowing the flavors to meld and the chili to thicken to a pleasing consistency.

7. Cook the Spaghetti: While the chili is simmering, bring a large pot of generously salted water to a rolling boil over medium-high heat. Add the dried spaghetti and cook according to package directions, stirring occasionally, until it is tender, usually about 8–10 minutes. Drain the spaghetti well.

8. Heat the Beans (Optional): If you are using red kidney beans, place them in a small saucepan. Cook over medium heat, covered, stirring occasionally, until they are heated through.

9. Assemble and Serve: To serve, divide the cooked spaghetti among four large bowls. Ladle a generous portion of the Cincinnati Chili over the spaghetti. Top the chili with a heaping amount of finely grated cheddar cheese. If using, scatter some of the optional finely chopped yellow onion over the cheese. Add a spoonful of the heated red kidney beans if desired. Serve immediately with the oyster crackers on the side for dipping and crunch.

Expert Tips & Tricks

• Spice Blend Depth: The key to a truly authentic Cincinnati chili lies in the unique spice blend. Taking the time to measure each spice accurately and then blooming them in the hot fat is crucial for unlocking their full aromatic potential.
• Bacon Fat Magic: Don’t skimp on the bacon! The rendered bacon fat not only adds a savory depth to the onions but also imparts a subtle smoky undertone to the entire chili. Ensure you crisp the bacon thoroughly to get the most fat and a delightful texture component.
• Cocoa Powder Nuance: The unsweetened cocoa powder might seem unusual, but it’s a classic ingredient in Cincinnati chili. It doesn’t make the chili taste like chocolate; instead, it adds a remarkable depth and richness, contributing to the chili’s dark hue and complex flavor profile.
• Simmering for Flavor: While the recipe calls for a 30-minute uncovered simmer, for an even richer flavor, you can simmer it longer, up to an hour or more, stirring occasionally. Just keep an eye on the liquid level and add a splash more beef stock or water if it becomes too thick.
• Make-Ahead Marvel: Cincinnati chili is a fantastic make-ahead dish. The flavors deepen and improve overnight. Prepare the chili base a day in advance, then reheat it gently on the stovetop before serving. You’ll need to cook the spaghetti and beans just before serving.

Serving & Storage Suggestions

This Cincinnati Chili is a dish best served hot and immediately after assembly to enjoy the contrast of hot chili, tender spaghetti, and melted cheese. The “ways” of serving are integral to the experience: “Two-Way” (chili over spaghetti), “Three-Way” (chili, spaghetti, and cheese), “Four-Way” (chili, spaghetti, cheese, and onions), and the ultimate “Five-Way” (chili, spaghetti, cheese, onions, and beans).

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions of the chili base (without the spaghetti or toppings) for up to 3 months. Reheat refrigerated chili gently on the stovetop over low heat, adding a splash of water or beef stock if it has thickened too much. Frozen chili should be thawed in the refrigerator overnight and then reheated as described.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredient brands and exact measurements used.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	688 kcal	–
Calories from Fat	346 kcal	–
Total Fat	38.5 g	59%
Saturated Fat	18.8 g	93%
Cholesterol	119.2 mg	39%
Sodium	1630 mg	67%
Total Carbohydrate	50.8 g	16%
Dietary Fiber	7.3 g	29%
Sugars	5.4 g	21%
Protein	37.7 g	75%

Variations & Substitutions

• Vegetarian/Vegan Option: For a vegetarian or vegan version, omit the bacon and ground beef. Sauté the onions and garlic in olive oil or a plant-based butter. Substitute the ground beef with plant-based crumbles or a mixture of finely diced mushrooms and lentils for texture and protein. Use vegetable broth instead of beef stock. For the cheese topping, use your favorite dairy-free shredded cheddar alternative.
• Spicier Kick: If you prefer a spicier chili, increase the amount of Frank’s RedHot sauce or add a pinch of cayenne pepper to the dry spice mix.
• Bean Variety: While kidney beans are traditional, you could also experiment with pinto beans or even black beans for a slightly different texture and flavor.

FAQs

Q: Why are there so many spices in Cincinnati chili?
A: The complex blend of spices is what gives Cincinnati chili its signature sweet, savory, and subtly aromatic profile, setting it apart from other chili styles.

Q: Can I use pre-ground spices?
A: Yes, you can use pre-ground spices. However, for the most vibrant flavor, it’s always best to use freshly ground spices when possible.

Q: What is “fire cider,” and why is it used?
A: Fire cider is a folk remedy typically made with apple cider vinegar infused with various herbs and spices. In this recipe, it adds a pleasant tang and a hint of acidity to balance the richness of the chili. Apple cider vinegar is a suitable substitute.

Q: How long does the chili need to simmer?
A: The recipe suggests simmering uncovered for about 30 minutes to thicken. For a deeper flavor, you can simmer it longer, up to an hour, stirring occasionally.

Q: Are oyster crackers essential for serving?
A: While not strictly essential for the cooking process, oyster crackers are a beloved and traditional accompaniment to Cincinnati chili, providing a delightful crunch that contrasts with the soft chili and spaghetti.

Final Thoughts

This Rhode Island Red’s Cincinnati Chili recipe is more than just a collection of ingredients; it’s a culinary journey that bridges regional flavors and personal memories. The meticulous layering of spices, the savory base, and the unique serving style all contribute to a dish that is both comforting and exciting. I encourage you to embrace the process, savor the aromas that will fill your kitchen, and most importantly, enjoy the deeply satisfying taste of this Cincinnati classic, served the way it’s meant to be. Gather your loved ones, prepare a big pot, and create your own delicious memories.