Stirring Cincinnati chili
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Easy Cincinnati Chili Recipe

A delicious Cincinnati chili that tastes just as good as the real stuff you'd find in Cincinnati!
Prep Time5 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Servings: 8
Calories: 323kcal
Author: BritniV


  • 2 lbs ground beef preferably grass-fed
  • 4 cups low sodium beef broth
  • 16-18 oz jar of crushed tomatoes pureed until smooth
  • 6 cloves garlic minced
  • 2 TBS apple cider vinegar
  • 1 TBS coconut aminos
  • 1/4 cup chili powder
  • 1 TBS unsweetened cocoa powder
  • 1 tsp cinnamon powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1 bay leave


  • Add the beef and beef broth to a 6 qt pot.
  • Break up the beef into very tiny pieces. You could probably do this with a fork, but I find that the best way to do this is to wear gloves and break up the meat with your hands until it almost dissolves into the broth. You're going for a "meat soup" texture.
  • Bring to a boil then decrease to a simmer and simmer for half an hour, stirring frequently.
  • Add all the dry ingredients and stir to combine.
  • Add all the wet ingredients and stir to combine.
  • Reduce heat to medium low and simmer for 3 hours, stirring every so often so that the bottom does not burn. If the chili ever thickens up too much and looks like just ground meat, add a cup of a water and stir to combine.
  • Remove from heat and allow to cool to an edible temperature.


Serving: 1g | Calories: 323kcal | Carbohydrates: 6g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 705mg | Potassium: 736mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 3.3mg