Cincinnati Chili Recipe
Preview: Cincinnati Chili is mildly spicy with cinnamon and pork and beans. It’s a distinctive bowl of red.
Are you a fan of Cincinnati Chili or is it new to you? I was in the latter category before my son married a girl from Ohio. She introduced me to this delicious version of chili.
The addition of cinnamon means this is not traditional Texas chili. However, this recipe has a charm of its own.
I’ll admit, as a Texan, that I felt the need to double the amount of chili powder. I might have tripled it. Suit yourself.
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If you want to follow the recipe, cook this chili in a slow cooker. However, you could easily use an Instant Pot or simmer on top of the stove for similar results.
I can’t explain why, but I love to pour this chili over a plate of spaghetti and top with Cheddar. It’s the bomb!
More Soup Recipes Suitable for Serving in Bread bowls
- Chili with Chocolate
- Leftover Steak Soup With a Stroganoff Twist
- Easy Beef and Mushroom Soup made in a Slow Cooker
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Cincinnati Chili Recipe
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Ingredients
- 2 pounds ground beef
- ½ cup onion chopped
- 1-1/2 teaspoon chili powder
- ½ teaspoon cinnamon
- 1-1/2 tablespoon white vinegar
- 1 16-ounce can tomato sauce
- 1-1/2 cup water
- 4 bay leaves
- 2 teaspoons salt
- ½ teaspoon black pepper
- 4 dashes dashes Worcestershire sauce
- 2 15-ounce cans pork and bean
Instructions
- Brown ground beef and onions. Drain excess grease.
- Stir in chili powder and cinnamon. Add remaining ingredients.
- Simmer in a slow cooker on LOW for 4-8 hours.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com