Best 8 Spicy Chocolate Chili My Version Of Cincy Chili Recipes

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In the realm of culinary creations, few dishes can boast of a flavor profile as intriguing and satisfying as "Spicy Chocolate Chili: My Version of Cincy Chili." This unique recipe, inspired by the iconic Cincinnati chili, takes the classic combination of chili and chocolate to new heights, resulting in a dish that is both bold and comforting, with a symphony of flavors that will tantalize your taste buds. Whether you're a chili aficionado or a chocolate enthusiast, this recipe promises an unforgettable culinary experience that will leave you craving for more. So, gather your ingredients, prepare your palate, and embark on a journey of culinary exploration as we delve into the secrets of this tantalizing dish.

Let's cook with our recipes!

AUTHENTIC CINCINNATI CHILI



Authentic Cincinnati Chili image

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Provided by Melissa Hamilton

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 11h45m

Yield 10

Number Of Ingredients 16

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Steps:

  • Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  • The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g

LAUREN'S CINCINNATI CHILI



Lauren's Cincinnati Chili image

I have searched far and wide for a recipe that compares to Goldstar or Skyline chili, to no avail. Finally, I took a number of decent recipes and blended them together with the help of a former Goldstar Chili employee. It's still not the same, but it feeds my cravings. The most important things about the chili is how you prepare the beef and the cinnamon and chocolate. I recommend refrigerating the chili overnight. It always tastes better the next day.

Provided by Lauren

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h20m

Yield 8

Number Of Ingredients 16

2 pounds extra lean ground beef
2 onions, finely chopped
1 quart water
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
1 (15 ounce) can tomato sauce
½ ounce unsweetened baking chocolate

Steps:

  • Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 11.1 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 6.9 g, Sodium 808.2 mg, Sugar 4.8 g

CINCINNATI CHILI I



Cincinnati Chili I image

An unusual chili, with cinnamon, cloves, and even chocolate!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
½ cup chopped onion
2 pounds ground beef
¼ cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
½ (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup shredded Cheddar cheese

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  • Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  • It is the best if you now refrigerate overnight.
  • Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 7 g, Cholesterol 100.2 mg, Fat 35 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 14 g, Sodium 659.1 mg, Sugar 2.9 g

CHEF JOHN'S CINCINNATI-STYLE CHILI



Chef John's Cincinnati-Style Chili image

You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h25m

Yield 8

Number Of Ingredients 20

2 pounds lean ground beef
1 (6 ounce) can tomato paste
6 cloves garlic, minced
1 yellow onion, diced
¼ cup chili powder
1 ½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons white sugar
3 teaspoons kosher salt, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
6 cups cold water
1 (16 ounce) package spaghetti
1 tablespoon diced onion, or to taste
4 cups grated Cheddar cheese, or to taste

Steps:

  • Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
  • Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
  • Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g

CINCINNATI-STYLE CHILI



Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

  • For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
  • To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

CINCINNATI SKYLINE CHILI



Cincinnati Skyline Chili image

I was served this dish at a friend's home when we lived in West Virginia. She was from Ohio. I love this dish and serve it often. Note: End result should have consistency of spaghetti sauce.

Provided by CLIFTONSX4

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h50m

Yield 8

Number Of Ingredients 15

2 pounds lean ground beef
1 onion, chopped
2 (8 ounce) cans tomato sauce
1 clove garlic, crushed
1 dash Worcestershire sauce
1 pinch ground cinnamon
1 teaspoon distilled white vinegar
3 tablespoons chili powder
1 pinch cayenne pepper
salt and pepper to taste
1 pound uncooked spaghetti
1 cup shredded Cheddar cheese
1 cup kidney beans
½ cup olives
¼ cup chopped onion

Steps:

  • Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
  • When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 57.7 g, Cholesterol 82 mg, Fat 23 g, Fiber 5.8 g, Protein 34.5 g, SaturatedFat 9.5 g, Sodium 668.5 mg, Sugar 7.6 g

CINCINNATI CHILI CON CARNE



Cincinnati Chili Con Carne image

This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely. In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness. Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h40m

Yield 6 or more servings

Number Of Ingredients 21

4 cups beef broth
2 pounds ground beef
1 tablespoon olive oil
3 cups finely chopped onions
1 tablespoon finely minced garlic
1/4 cup chili powder or more to taste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon hot red pepper or more to taste
1 bay leaf
2 cups fresh or canned tomato sauce
2 tablepoons cider or white vinegar
1/2 ounce (one-half square) unsweetened chocolate
Salt, to taste
1 pound spaghetti, cooked
8 ounces sharp cheddar, finely grated
1 15-oz. can dark red kidney beans, drained and rinsed
1 small white onion, finely diced
Oyster crackers, for serving

Steps:

  • Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
  • Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
  • Add the tomato mixture to the meat mixture. Add the cider or vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese, beans and onion.

Nutrition Facts : @context http, Calories 1041, UnsaturatedFat 22 grams, Carbohydrate 92 grams, Fat 50 grams, Fiber 12 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 1596 milligrams, Sugar 13 grams, TransFat 2 grams

SPICY CHOCOLATE CHILI (MY VERSION OF CINCY CHILI)



Spicy Chocolate Chili (My Version of Cincy Chili) image

The sweet spicy flavor of this chili comes through in this one. Chili lovers are sure to love this one! For all of the tomatoes and beans in the recipe, we used 15 oz. cans.

Provided by Kimberly Biegacki @pistachyoo

Categories     Beef

Number Of Ingredients 34

COOK FIRST
1 pound(s) lean ground beef
1 pound(s) tri-tip, coarsely ground
1 large onion, diced
2 large green bell pepper, chopped
4 medium green finger hot chile peppers, diced
TOMATOES, BEANS, AND PEPPERS
6 cup(s) spicy hot v8
2 can(s) petite cut, diced tomatoes (14.5 oz. can)
2 can(s) light red kidney beans, drain (15.5 or 16 oz. cans)ed and rinsed
2 can(s) great northern beans, drained (15 or 15.5 oz. cans)d and rinsed
4 small cans, diced green chiles fire roasted
1 cup(s) sliced jalapeño peppers, chopped
16 ounce(s) roasted red peppers, diced (mezzetta's)
2 - squares of bakers semi-sweet chocolate
1 - lindt chocolate chili bar
SPICES & SAUCES
1 tablespoon(s) worcestershire sauce
2 tablespoon(s) chipotle sauce
2 tablespoon(s) red wine vinegar
1 teaspoon(s) garlic powder
1 1 1/2 tablespoon(s) (penzey's) chili 9000
2 teaspoon(s) (penzey's) ancho chili pepper, ground
1 teaspoon(s) onion salt
2 tablespoon(s) (penzey's) chili powder
1 tablespoon(s) cumin
1 tablespoon(s) (penzey's) korintje cinnamon
1 teaspoon(s) black pepper
2 teaspoon(s) sea salt
1 tablespoon(s) brown sugar, dark (opt)
1 cup(s) water or more if needed
GARNISHES
4 medium green onions, chopped
1 cup(s) sour cream (if you need to tone down the heat)

Steps:

  • Gather all your ingredients first and get them ready.
  • Cook up your peppers & onions in a pan with a little butter or oil. In another pan cook up your coarsely ground tri-tip and ground beef together. Drain off the meat.
  • Now, over medium heat begin adding tomatoes, beans and peppers. (Add cans of pimentos at the end of cooking time and the Lindt Spicy Chocolate bar.) Once that is all stirred together begin adding you spices and sauces. Once all ingredients are added lower heat to a simmer for 3 1/2 hours to 4 hours before serving. It can cook longer if you like. The longer it cooks the better it tastes and the smell is intoxicating!!! I don't know what I like more the smell of spices, scent of cinnamon or aroma of chocolate. Add the 2 squares of chocolate about 1/2 to 45 minutes before done.
  • Prepare your garnishes for the bowls of chili and enjoy your spicy/sweet chocolate chili.
  • My husband finally added his Chili recipe and here is the link for it. https://www.justapinch.com/recipe/anthony-biegacki/meat-lovers-chili/chicken?k=meat+lovers+chili&fc%5B0%5D=0&p=1&o=r
  • Posted here is link for the World Food Championships. https://www.justapinch.com/contest/world-food-championships-2013
  • April 30th, 2015 --- I took my Spicy Chocolate Chili and made a delicious version of Cincinnati Chili 7-Way which is Chili, Pasta, Cheese, Onion, Beans, Tomato & Pepper. Of course, my chili already has the beans, tomato and pepper in it. I LOVED the diced onions on top...really good.

Tips:

  • Use a variety of chili peppers to add different levels of heat and flavor to your chili. Fresh peppers, dried peppers, and chili powder can all be used.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can be customized to your own taste. Common spices used in chili include cumin, oregano, paprika, and garlic powder.
  • Use a good quality chocolate. The chocolate will add a rich, complex flavor to your chili. Look for a chocolate that is at least 70% cacao.
  • Don't overcook the chili. Chili is a slow-cooked dish that should be simmered for at least 2 hours, but no longer than 4 hours. Overcooked chili will become tough and dry.
  • Serve chili with your favorite toppings. Common toppings for chili include shredded cheese, sour cream, diced onions, and chopped cilantro.

Conclusion:

Spicy chocolate chili is a unique and flavorful dish that is perfect for a cold winter day. It is a hearty and satisfying meal that is sure to please everyone at the table. So next time you're looking for a new chili recipe to try, give this one a try. You won't be disappointed!

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