Cincinnati Chili Recipe – gold for the colder months

I like chili but it’s not something I gave a lot of thought until a friend of mine hosted a large party during Winter a couple of years ago and had four kinds of chili for people to eat which is a great, affordable way to feed a large group of people. In one of the pots was the most delicious chili I’d ever encountered: Cincinnati chili. It is made with meat only and you can add toppings if you’d like. I don’t always want to eat beans, especially at a party if ya know what I mean, so this also appealed to me. It’s made with unsweetened chocolate, cumin, cloves, allspice, cinnamon, apple cider vinegar…and its smell and taste are incredible.

Cincinnati chili has become a Fall and Winter staple for me. I make it with beef (organic, grass-fed because quality meat is essential to me) and don’t bother skimming the top or keeping the meat overnight. I also substitute whole cloves and allspice with the ground version (you can find the converters online here) to speed things up for myself and cook it for 1 1/2 – 2 hours. It keeps well overnight. I often serve it on top of cooked quinoa with shredded cheddar and some sour cream. That’s my favorite way to eat it and  I hope you enjoy it, too. I brought it to a dinner party tonight for 7 adults and to quote my friend: “It’s like a rave in your mouth.”

“An authentic recipe that takes 2 days. Have yours 2-way (served on a big plate of spaghetti); 3-way (add shredded Cheddar cheese); 4-way (add chopped raw onion on top of the cheese); or the big 5-way serving, everything plus a topping of kidney beans. “
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
2. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
This entry was published on November 2, 2014 at 2:04 am. It’s filed under chili, favorites, food, recipes and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: