Murray's Girlfriend's Cincinnati Chili

Cincinnati chili is not Texas chili and it is not trying to be. This Midwest original simmers ground beef in a thin, warmly spiced sauce heavy on cinnamon, allspice, and cumin, then gets ladled over cooked vermicelli and topped with grated cheddar and raw onion. The flavor profile is closer to a Greek-influenced meat sauce than a Southwestern stew.

The long simmer is what builds depth here. Two to four hours uncovered lets the liquid reduce and concentrates those warm spices into the meat. The chili should be saucy, not thick. It needs to coat the pasta without sitting on top of it like a solid mass.

Kidney beans go in just 30 minutes before serving, which keeps them from turning to mush after hours of cooking. This timing preserves their shape and gives you a distinct bean texture against the softer, saucier meat.

Kitchen Tips

• Taste before simmering and adjust the balance. Too sweet from the cinnamon? Add a splash of vinegar. Not spicy enough? More ground chili pepper.
• Brown the beef well in butter before adding liquid. That browning builds a flavor base that a long simmer alone cannot create.
• Serve “five-way” style: pasta, chili, beans, cheddar, and raw onion. Each topping adds a different texture and temperature.
• Remove all bay leaves before serving. They are easy to miss in a large pot.

Variations

• Use ground turkey instead of beef for a leaner version. The spices carry enough flavor to compensate.
• Skip the pasta and serve over hot dogs for Cincinnati-style coneys.
• Add a small square of unsweetened chocolate to the simmering chili for extra richness and depth.