Cincinnati chili is a unique regional dish that blends Mediterranean spices with a hearty meat sauce, traditionally served over spaghetti and topped with a generous mound of shredded cheese. This smoked variation introduces an additional layer of flavor, infusing the chili with a subtle smokiness that elevates its complexity.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of spices like cinnamon, allspice, and cloves gives this chili a distinctive taste that sets it apart from traditional chili recipes.
- Smoky Depth: Smoking the chili adds a rich, smoky undertone that enhances the overall flavor, making it a standout dish for chili enthusiasts.
- Versatile Serving Options: Whether you prefer it over spaghetti, on a hot dog, or simply in a bowl, this chili adapts to various serving styles, allowing for personalized enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2½ lbs chuck roast
- Beef rub
- 3 cups beef broth
- 2 cups water
- 6 oz tomato paste
- ½ cup minced shallot
- ¼ cup minced garlic
- 2 Tbsp cocoa powder
- 2 Tbsp chili powder
- 1 Tbsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cumin
- Spaghetti pasta, cooked
- Optional Toppings:
- Shredded cheddar cheese
- Chopped onions
- Beans
Directions
- Prepare the Meat: Season the chuck roast generously with your preferred beef rub.
- Smoke the Meat: Preheat your smoker to 225°F. Place the seasoned chuck roast in the smoker and cook until it reaches an internal temperature of 165°F, approximately 1–2 hours.
- Cube the Meat: Once smoked, remove the chuck roast and cut it into 1-inch cubes.
- Combine Ingredients: In a Dutch oven, combine the beef cubes, beef broth, water, tomato paste, minced shallot, minced garlic, cocoa powder, chili powder, cinnamon, allspice, and cumin. Stir thoroughly to ensure all ingredients are well incorporated.
- Braise the Chili: Cover the Dutch oven and place it back in the smoker. Increase the smoker temperature to 300°F. Cook covered for 30 minutes, then uncover and continue cooking for an additional 2 hours, or until the beef is tender and easily shredded.
- Serve: Remove the chili from the smoker and serve over cooked spaghetti. Top with shredded cheddar cheese, chopped onions, and beans as desired.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 20 minutes
- Cook Time: Approximately 5 hours and 20 minutes
Variations
- Meat Choices: While this recipe uses chuck roast, you can substitute with ground beef for a more traditional texture.
- Spice Level: Adjust the amount of chili powder or add cayenne pepper to increase the heat according to your preference.
- Serving Styles: Explore the traditional “ways” of serving Cincinnati chili:
- Two-Way: Chili served over spaghetti.
- Three-Way: Chili and spaghetti topped with shredded cheddar cheese.
- Four-Way: Includes the above plus diced onions or beans.
- Five-Way: Combines all toppings—chili, spaghetti, cheese, onions, and beans.
Storage/Reheating
- Storage: Allow the chili to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the chili gently on the stovetop over medium heat until heated through.
FAQs
What makes Cincinnati chili different from regular chili?
Cincinnati chili incorporates unique spices such as cinnamon, allspice, and cloves, giving it a distinct flavor profile compared to traditional chili.
Can I use ground beef instead of chuck roast?
Yes, ground beef can be used for a more traditional Cincinnati chili texture.
How do I achieve a finer texture with ground beef?
Some recipes suggest boiling the ground beef to achieve a finer, smoother texture.
Is it necessary to smoke the chili?
Smoking adds a unique depth of flavor, but if a smoker isn’t available, you can prepare the chili entirely on the stovetop or in the oven.
What type of cheese is traditionally used?
Shredded mild or sharp cheddar cheese is commonly used as a topping.
Can I make this chili in advance?
Yes, the flavors often deepen over time, making it a great make-ahead dish.
How should I reheat leftovers?
Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
What sides pair well with Cincinnati chili?
Oyster crackers and a simple side salad are traditional accompaniments.
Is Cincinnati chili spicy?
It has a mild heat, but you can adjust the spice level by modifying the amount of chili powder or adding cayenne pepper.
Can I freeze leftover chili?
Yes, marinate and freeze the steak for up to 3 months. Thaw before cooking.
What sides pair well with this steak?
Steamed rice, grilled vegetables, or a fresh salad are excellent choices.
Conclusion
Bachan’s Smoked Flank Steak is a delightful fusion of Japanese flavors and traditional smoking techniques. Whether you’re a seasoned pitmaster or a home cook, this recipe offers a straightforward approach to creating a memorable meal. Serve it at your next gathering and watch it become an instant favorite.
Print
Smoked Cincinnati Chili
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes (including smoking time)
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Smoking, Simmering
- Cuisine: American, Midwest
Description
This Smoked Cincinnati Chili takes the iconic Midwest dish to the next level by infusing it with rich, smoky flavors. Traditionally served over spaghetti or hot dogs, this version is slow-smoked to add depth to the signature cinnamon, clove, and cocoa-infused sauce. Perfect for a comforting meal with a twist!
Ingredients
For the Smoked Ground Beef:
- 2 lbs ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Chili Sauce:
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp chili powder
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- 1 tbsp brown sugar
- 2 bay leaves
For Serving (Choose Your Style!):
- Cooked spaghetti (for Cincinnati 2-Way)
- Shredded cheddar cheese (3-Way)
- Diced onions (4-Way)
- Kidney beans (5-Way)
- Oyster crackers (for topping)
Instructions
Step 1: Smoke the Ground Beef
- Preheat your smoker to 225°F using a mild wood like cherry, hickory, or oak.
- Spread the ground beef onto a foil-lined tray or a wire rack, breaking it into crumbles. Drizzle with olive oil, salt, and pepper.
- Smoke for 1 hour, stirring occasionally to ensure even exposure to the smoke.
- Remove the beef from the smoker and set aside.
Step 2: Prepare the Chili Sauce
- In a large Dutch oven or heavy-bottomed pot, heat a little oil over medium heat.
- Sauté the onion until soft, then add the garlic and cook for another minute.
- Stir in the chili powder, cocoa powder, cinnamon, allspice, cloves, smoked paprika, and cayenne, cooking for 1 minute to toast the spices.
- Add the tomato sauce, tomato paste, beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, and bay leaves. Stir well.
- Add the smoked ground beef and bring the mixture to a simmer.
Step 3: Slow Simmer for Flavor
- Reduce the heat to low and let the chili simmer uncovered for 2-3 hours, stirring occasionally. This allows the flavors to develop and the sauce to thicken.
- Remove the bay leaves and taste for seasoning, adjusting as needed.
Step 4: Serve It Cincinnati-Style!
- 2-Way: Ladle chili over spaghetti.
- 3-Way: Add a generous amount of shredded cheddar cheese.
- 4-Way: Top with diced onions.
- 5-Way: Add kidney beans for the full Cincinnati experience.
- Serve with oyster crackers on the side!
Notes
- For extra smokiness, add 1 tsp of liquid smoke to the chili while simmering.
- For a thicker consistency, simmer with the lid off for the last 30 minutes.
- Make it ahead—this chili tastes even better the next day!
Your email address will not be published. Required fields are marked *