Cincinnati chili is special, right down to its long list of spices and one not-so-secret ingredient. Cincinnati—aka Cincy or Queen City—is well-known for the midwestern staple.
Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 cups water
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 1/2 ounce unsweetened chocolate, chopped
- 4 garlic cloves, minced
- 2 tablespoons cider vinegar
- 2 teaspoons worcestershire sauce
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/8 to 1/4 teaspoon cayenne pepper
- optional: hot cooked spaghetti, shredded cheddar cheese, additional chopped onion, rinsed and drained kidney beans and oyster crackers
Instruction
- In a Dutch over medium heat, cook beef and onions until beef is no longer pink and onions are tender, 10-12 minutes, breaking meat into crumbles; drain. Add the next 15 ingredients. Bring to a boil; reduce heat.
- Simmer, uncovered, about 1-3/4 hours or until desired consistency is achieved, stirring occasionally. Discard bay leaf. If desired, serve with spaghetti, cheese, additional chopped onion, kidney beans and oyster crackers.
