Cincinnati Chili FAB Style

Cook Time 2 hours 10 minutes
Course Main Course
Servings 10 people


  • 2 pounds Ground Beef
  • 4 cups Beef Broth
  • 1 15 ounce can Tomato sauce
  • 1 Onion finely diced
  • 4 cloves Garlic minced
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Cacao Powder
  • 4 tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Cininamon
  • 1/2 teaspoon Cayenne pepper
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Clove
  • 1 Bay Leaf
  • Salt to taste


  • Whisk together bone broth and tomato sauce in a large dutch oven
  • Add raw ground beef to the mixture. Break and crumble apart with fingers, masher or whisk 
  • Add the rest of the ingredients, stir and bring to a boil
  • Boil for 10 minutes, cover and simmer for two hours.  Stir every 30 minutes
  • Remove from heat and remove bay leaf, let cool and refrigerate overnight
  • Next day, remove fat from the top of chili before heating and serving


How to Serve
The most common style Cincinnati chili is severed is on Coneys(dog + bun) and Ways (over spaghetti) with toppings and options! 
Finely shredded cheddar cheese
Diced onions
Oyster crackers
HOT sauce
Kidney beans
Hot dogs
Steamed buns
What is a Cincinnati Coney?
A hot dog in a steamed bun with yellow mustard, covered with Cincinnati chili, diced onion and a pile of finely shredded cheddar cheese. 
Learn the Lingo
3-Way Spaghetti + Chili + Shredded cheddar cheese
4-Way Spaghetti + Chili + Shredded cheddar cheese + Diced onions OR Beans
5-Way Spaghetti + Chili + Shredded cheddar cheese + Diced onions+ Beans
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