No Reviews
You must be logged in to post a review.
Cincinnati Chili
x
Print Options
Description
Chili like they can only make in Ohio … (Not that I’m from Ohio, but I know some nice folks who are!) This is typically served over spaghetti with grated onions and shredded cheese …. Yum!
Ingredients
- 2 pounds Ground Beef
- 1 quart Plus 4 Cups Water
- 2 whole Medium Onions, Finely Grated
- 1 can (16oz) Tomato Sauce
- 5 whole Allspice Berries
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Ground Cumin
- 4 Tablespoons Chili Powder
- 12 ounces, weight Unsweetened Chocolate
- 4 cloves Garlic, Finely Minced
- 2 Tablespoons Vinegar
- 1 whole Bay Leaf
- 5 whole Cloves
- 2 teaspoons Worcestershire Sauce
- 1-½ teaspoon Salt
- 1 teaspoon Cinnamon
Preparation
1) Bring water to a boil and add ground beef. Stir beef until it separates into a very fine texture. Boil slowly for 30 minutes.
2) Add all other ingredients. Stir to blend, bringing back to a boil. Reduce heat and simmer uncovered for 3 hours. During last hour, the pot may be covered once desired consistency is reached.
3) Chili should ideally be refrigerated overnight so that the fat can be lifted from the top before reheating to serve.
4) Serve over spaghetti with grated/minced onions and grated cheese on top … Mmm good!
Related Recipes
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Anne of the Rockies on 9.25.2010
This sounds really good. I’ve always had a different spin on Cincinnati Chili though. We use tomato paste not sauce (1 small can per pound of ground beef) and cider vinegar. The unsweetened chocolate ratio is typically 2 oz. to every 1 lb. of ground beef. And we do not add onions to the chili while cooking
maryruth on 2.4.2010
Made this recipe exactly – except for the cinnamon – and it was excellent. I omitted cinnamon because my hubby tends to have adverse reaction to cinnamon.
I recommend making the chili a day ahead or early in the day in order to give time to cool the chili and remove excess grease.