Jack's Easy Chili

This is Cincinnati-style chili through and through. Cinnamon, allspice, and bay leaves give it that distinctive warm, almost Mediterranean spice profile that sets Ohio chili apart from its Texas cousin. And here’s the Cincinnati tell: the raw ground beef goes straight into the pot without browning first.

Skipping the browning step isn’t laziness. It’s the technique. The meat simmers in water and tomato paste for three hours, getting broken up with a fork until it turns into a fine, almost sauce-like consistency. That’s the texture you want for spooning over spaghetti, not chunky taco meat.

Vinegar and Worcestershire sauce add tang and umami depth that keeps the sweetness of the cinnamon and allspice in check. After three hours of slow simmering, those flavors meld into something complex and deeply savory that tastes like it has twice as many ingredients.

Kitchen Tips

• Break the meat apart with a fork every 30 minutes or so during the simmer. The goal is a very fine, almost grainy texture, not large crumbles.
• Keep the lid on but slightly ajar. Too tight and it won’t reduce enough; too open and it dries out before the three hours are up.
• The chili should coat the back of a spoon when it’s done. If it’s still watery at the three-hour mark, remove the lid and simmer uncovered until thickened.
• This tastes even better the next day after the spices have had time to deepen overnight in the fridge.

Variations

• Classic 5-way: Serve over spaghetti topped with kidney beans, diced onion, and shredded Colby cheese for the full Cincinnati experience.
• Extra heat: Bump the red pepper flakes to 1 teaspoon or add a diced habanero for serious fire.
• Turkey swap: Use ground turkey instead of beef for a leaner version. Add an extra tablespoon of tomato paste to compensate for the lower fat content.