Grammy's Kitchen · Chili · Cincinnati Chili
One of 163 chili recipes we measured
from www.seriouseats.com
33 cooks on www.seriouseats.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 23% |
| fat | 3% | 1% |
| aromatics | 35% | 16% |
| acid | 1% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 0% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 2 pounds (900g) ground beef, preferably 80% lean |
| 227 g | 2 medium sweet onions (about 8 ounces; 227g each), finely minced |
| 18 g | 6 cloves garlic, finely minced or grated |
| 170 g | 3/4 cup tomato paste (one 6-ounce can) |
| 30 g | 2 tablespoons (30ml) red wine vinegar |
| 16 g | 1 tablespoon (15ml) Worcestershire sauce |
| 3 g | 3 bay leaves |
| 15 g | 1 1/2 tablespoons (15g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste |
| 50 g | 1/3 cup (50g) active dry yeast |
| 15 g | 2 tablespoons (15g) chili powder |
| 15 g | 2 tablespoons (15g) paprika |
| 2 g | 1 teaspoon ground allspice |
| 2 g | 1 teaspoon cayenne pepper |
| 3 g | 1 teaspoon ground cinnamon |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1 teaspoon oregano |
| 2 g | 1 teaspoon ground white pepper (can substitute black pepper if necessary) |
| 1/2 teaspoon ground cloves | |
| 1 g | 1/2 teaspoon ground ginger |
| 680 g | 1 1/2 pounds (680g) dried spaghetti |
| 54 g | 1/4 cup (60ml) extra-virgin olive oil |
| 57 g | 1/4 cup (57g) tomato paste |
| 227 g | 1 medium sweet onion (about 8 ounces; 227g), diced (optional) |
| 425 g | 1 15-ounce (425g) can kidney beans, warmed and drained (optional) |
| 680 g | 1 1/2 pounds (680g) medium cheddar, finely shredded using the small holes on a box grater |
| Thin, vinegary hot sauce, such as Frank’s Red Hot or Crystal | |
| Oyster crackers |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The flavors are refined, delicate and very interesting. I have tried many recipes and this one is on top for me, along with a simple quick one from the Chunky Chef that is a good value for the time invested and was better than many more elaborate ones. I also ” — a cook
“I made the recipe exactly as written, and it was magnificent! My house smelt divine as it simmered, and the finished dish was superb. I am from Toronto, Canada, and have never tasted Cincinnati Chili, but I've eaten plenty of Greek and Macedonian dishes with a” — a cook, 5★