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A simple twist on a chili con carne, this classic Cincinnati chili will warm you from your head to your toes.
Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.
Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.
Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.
Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.
Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.
To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!
You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.
Give it a shot, and I hope you enjoy the recipe!
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!