Cincinnati-Style Chili Ramen

Cocoa-cinnamon spiced chili ladled over ramen noodles, piled high with cheese and onions—5-way goes otaku.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14-ounce) can tomato sauce
• 2 cups low-sodium beef stock
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped white onion (for serving)
• Oyster crackers (for serving)

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large Dutch oven or pot, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
3. Add onion and cook for 3 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute more.
4. Add tomato sauce, beef stock, chili powder, cocoa powder, cinnamon, allspice, cumin, cayenne, black pepper, and salt. Stir well to combine.
5. Add Worcestershire sauce, apple cider vinegar, brown sugar, and bay leaf. Bring to a simmer and cook uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
6. Stir in kidney beans and simmer for 5 minutes more. Remove bay leaf. Taste and adjust seasoning as needed.
7. Add cooked ramen noodles to the chili and toss gently to combine.
8. Divide chili ramen among bowls. Top with cheddar, white onion, oyster crackers, and desired toppings.