Slow-Simmered Cincinnati Chili with Five-Spice and Beans
A hearty take on Cincinnati’s signature chili, simmered low and slow with a blend of chili powder, cinnamon, and star anise for a complex savory flavor. This american-inspired beef ready in about 115 minutes pairs ground beef, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 3 tbsp chili powder
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1/4 tsp ground cloves
- 1 whole star anise
- 1 whole bay leaf
- 1 cup cooked or canned, drained kidney beans
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking up the meat with a spoon, until browned and no longer pink, about 6-7 minutes. Remove excess fat if necessary.
- Step 2: Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the beef. Sauté for 5 minutes until the onion softens and becomes translucent.
- Step 3: Stir in 2 tbsp tomato paste, 3 tbsp chili powder, 1 tbsp cocoa powder, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground allspice, 1/4 tsp ground cloves, and cook for 1 minute until fragrant.
- Step 4: Pour in 2 cups beef broth and 1 cup water, then add 1 whole star anise and 1 whole bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour, stirring occasionally.
- Step 5: After 1 hour, add 1 cup cooked kidney beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 30 minutes until the chili thickens and flavors meld.
Frequently asked questions
How long does Slow-Simmered Cincinnati Chili with Five-Spice and Beans take to make?
Total time is about 115 minutes (15 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Cincinnati Chili with Five-Spice and Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Simmered Cincinnati Chili with Five-Spice and Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Cincinnati Chili with Five-Spice and Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Cincinnati Chili with Five-Spice and Beans?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
