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Cincinnati Chili
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Description
This is a great twist on traditional chili that can be served alone, on spaghetti, or to make chili dogs. While you won’t find cumin, you will find a little cinnamon and even some cocoa! Give it a try!
Ingredients
- ¾ pounds Lean Ground Beef
- ½ whole Onion, Diced
- 2 cloves Garlic, Minced
- 1 Tablespoon Chili Powder
- 1 teaspoon Cocoa Powder
- 1 teaspoon Brown Sugar
- ½ teaspoons Oregano, Dried
- ¼ teaspoons Cinnamon
- ¼ teaspoons Allspice
- ¼ teaspoons Cayenne Pepper
- 1 can (8 Oz. Can) Tomato Sauce
- 1 cup Chicken Broth (or Beef)
- 1 cup Water
- 1 Tablespoon Cider Vinegar
- 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
Preparation
In a large pot, cook ground beef and onions in a small drizzle of olive oil and cook over medium heat until beef is cooked through and onions are tender, about 5-7 minutes. Drain any fat.
Add garlic and cook 1-2 minutes more, or until fragrant. Add chili powder, cocoa powder, brown sugar, oregano, cinnamon, allspice, and cayenne. Stir to coat beef/onion mixture. Add tomato sauce, broth, water, vinegar, and beans. Stir to combine (mixture will look rather watery).
Bring chili to a boil over medium-high heat. Reduce heat to medium-low and simmer 30-40 minutes, or until thickened and deeper in color.
Serve in soup bowls, over spaghetti, or to make chili dogs. Top with diced onion and cheese as desired.
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Claire on 11.30.2010
For all of you out there who don’t live near Cincy or have never tried Cincinnati-style chili, please don’t knock it before you do! It is the BEST kind of chili out there! While I haven’t tried this particular recipe yet, I had to add my two cents before any nay-sayers chimed in!