Cincinnati Chili

Haven’t had it in years.  It’s one of my favorite things.  Used a recipe Mom got in Indiana, but changed it a little based on what I had.  The result was just what I remember.  Don’t have any pictures, but I might take one tomorrow with some spaghetti and cheese.

Cincinnati Chili:

  • 2 lb. ground beef
  • 1 qt. water
  • 2  medium onions finely grated (I used one, two seemed excessive)
  • 16 oz. tomato sauce (I used tomato paste and water.
  • 5 whole allspice (I used ground and eyeballed it)
  • 1/2 tsp. red pepper
  • 1 tsp. cumin
  • 4 tbsp. chili powder
  • 1/2 oz. unsweetened chocolate (I used 1 tbsp. cocoa powder)
  • 4 cloves minced garlic
  • 2 tbsp. vinegar (I used red wine vinegar)
  • 1  bay leaf
  • 5 whole cloves (I used ground)
  • 2 tsp. Worcestershire sauce
  • 1 1/2 tsp. salt

In large saucepan, add ground beef to water, and stir until beef breaks up (I used a potato masher to achieve the fine texture).  Boil lightly for 30 minutes.  Then add all other ingredients and stir.  Bring to a boil, then reduce heat to simmer uncovered for 3 hours or until desired consistency is reached (I did it for less than half that) .


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