Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 1 qt. water; 2 lb. ground beef; 2 medium onions, grated; 2 (8 oz.) cans tomato sauce; 5 whole allspice; 1/2 tsp. crushed red pepper; 1 tsp. ground cumin; 4 Tbsp. chili powder; 1/2 oz. unsweetened baking chocolate or 1 1/2 Tbsp. unsweetened cocoa; 4 cloves garlic, minced; 2 Tbsp. cider vinegar; 1 large bay leaf; 5 whole cloves; 2 tsp. Worcestershire sauce; 1 1/2 tsp. salt; 1 tsp. cinnamon; 2 cans chili beans, drained

17 ingredients

8 steps

Ingredients

1 qt. water
2 lb. ground beef
2 medium onions, grated
2 (8 oz.) cans tomato sauce
5 whole allspice
1/2 tsp. crushed red pepper
1 tsp. ground cumin
4 Tbsp. chili powder
1/2 oz. unsweetened baking chocolate or 1 1/2 Tbsp. unsweetened cocoa
4 cloves garlic, minced
2 Tbsp. cider vinegar
1 large bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon
2 cans chili beans, drained

Directions

1

Add beef to water in a 4-quart pot.
2

Stir until beef separates into a fine texture.
3

Boil slowly for 30 minutes.
4

Add remaining ingredients.
5

Stir to blend and bring to a boil.
6

Reduce heat and simmer, uncovered, for 3 hours.
7

Serve with bowls of cooked spaghetti, chopped raw onions and grated cheese.
8

Chili can be refrigerated overnight so that the fat can be lifted off before reheating.