Cincinnati-Style Chili

Name: Cincinnati-Style Chili
Ingredients: 2 tablespoons vegetable oil; 2 medium onions chopped; 5 cloves garlic minced; 2 pounds beef chuck ground; 4 tablespoons chili powder; 1 tablespoon paprika; 1 teaspoon cumin ground; 1/2 teaspoon allspice; 1/4 teaspoon cinnamon; 1/4 teaspoon cloves ground; 1/4 teaspoon coriander ground; 1 each bay leaves; 1 tablespoon red wine vinegar; 1 tablespoon molasses; 1 cup tomato sauce; 1 1/2 cups water; 1 x spaghetti cooked and drained,; 1 x hot chili peppers; 1 x cheddar cheese grated

19 ingredients

8 steps

Ingredients

2 tablespoons vegetable oil
2 medium onions chopped
5 cloves garlic minced
2 pounds beef chuck ground
4 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin ground
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon cloves ground
1/4 teaspoon coriander ground
1 each bay leaves
1 tablespoon red wine vinegar
1 tablespoon molasses
1 cup tomato sauce
1 1/2 cups water
1 x spaghetti cooked and drained,
1 x hot chili peppers
1 x cheddar cheese grated

Directions

1

In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened.
2

Add the ground beef, stirring, until the beef is no longer pink.
3

Drain off any excess fat and discard.
4

Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute.
5

Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil.
6

Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency.
7

Discard bay leaf and adjust seasoning with salt and pepper.
8

Serve the chili over cooked spaghetti with the traditional accompaniments.