Cincinnati Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	70%	23%
fat	0%	1%
aromatics	25%	16%
acid	1%	0%
salt	1%	0%
vegetables and beans	17%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 163 for gravy quality

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds ground beef (80:20 is good)
170 g	1 (6-ounce) can tomato paste
946 g	4 cups water
227 g	1 (8-ounce) can tomato sauce
150 g	1 large onion, minced (about 3 cups)
18 g	6 cloves garlic, minced
24 g	3 tablespoons chili powder
2 g	1 teaspoon cumin
3 g	1 teaspoon cinnamon
2 g	3/4 teaspoon ground allspice
	1/4 teaspoon ground cloves
1 g	1/2 teaspoon cayenne
8 g	2 teaspoons kosher salt
32 g	2 tablespoons Worcestershire sauce
15 g	1 tablespoon apple cider vinegar
28 g	1 ounce unsweetened chocolate, optional
	Oyster crackers
	Finely shredded mild cheddar cheese
439 g	1 (15.5-ounce) can small red kidney beans, drained and warmed
	Minced yellow onion
	Hot cooked spaghetti

Method: 7 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was born and raised in Cincinnati, but I left long ago. I decided to make this yesterday, after realizing that oddly enough I've tried cooking about every cuisine on the planet but never made my hometown's chili. I followed the pressure cooker recipe and (fo” — a cook

“I don't eat pasta very often due to the carbs but when I do I far and away prefer a good Italian tomato sauce so I've never been a big fan on Cincinnati chili. But we took a COVID vacation last month, rented a cabin out in the middle of nowhere, and the only r” — a cook