Cincinnati Chili (Print Version)
Ingredients:
01 -
4 cups water (or half water, half beef broth).
02 -
6 oz tomato paste.
03 -
2 pounds ground beef (80/20).
04 -
½ cup finely diced onion.
05 -
3 tablespoons chili powder.
06 -
2 tablespoons Worcestershire sauce.
07 -
1 tablespoon apple cider vinegar.
08 -
1 tablespoon light brown sugar.
09 -
2 teaspoons salt.
10 -
1 teaspoon ground cumin.
11 -
1 teaspoon cinnamon.
12 -
½ teaspoon ground nutmeg.
13 -
¼ teaspoon ground allspice.
14 -
¼ teaspoon ground cloves.
15 -
1 ounce dark chocolate or unsweetened cocoa powder.
16 -
1 bay leaf.
Instructions:
01 -
In a large Dutch oven, combine water and tomato paste. Whisk together to combine.
02 -
Crumble the meat with your fingers and add it to the pot.
03 -
Add all remaining ingredients to the pot and stir to combine.
04 -
Bring the pot of chili to a simmer over medium heat. Cover, lower the heat, and let simmer for 2-3 hours, stirring occasionally. Skim off grease as needed.
05 -
Once cooking is complete, remove the chili from heat and allow it to cool to room temperature. Cover and refrigerate overnight.
06 -
The next day, remove the layer of grease from the top. Reheat the chili over medium heat. Serve the chili warm over spaghetti noodles or on a hot dog.
Notes:
01 -
This chili has a unique blend of spices including cinnamon, nutmeg, and allspice, which give it a distinct flavor profile.