Cincinnati Chili

1 quart water
2 medium onions, grated fine (you can use a blender or food processor for this. The onions should be super mushy.)
2 8 oz. cans tomato sauce
5 whole allspice
1/2 teaspoon ground red pepper
1 teaspoon ground cumin seed
2 pounds lean ground beef
4 tablespoons chili powder
2 tablespoons white vinegar
1 large bay leaf
5 whole cloves
2 teaspoons Worcestershire sauce
1/2 ounce bitter chocolate
1 1/2 teaspoons salt
1 teaspoon cinnamon

Bring water to a boil and add the ground beef. Use a fork to separate the beef until it is a fine texture. Boil slowly for 30 minutes.

Add all other ingredients, blending in until mixed well, then bringing the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 4 hours. You may cover the pot for the last hour or so if the desired consistency is reached. The chili is supposed to be a thin consistency. 

Chili should be allowed to refrigerate overnight. When ready to continue cooking, remove any accumulated fat that has solidified on the surface. 

Heat the chili back to a slow boil. While chili is reheating, cook spaghetti according to directions.

Cincinnati-style chili is served in a few different ways:
3-way is chili over spaghetti topped with cheese.
4-way is chili over spaghetti, fresh chopped onions or kidney beans, topped with cheese.
5-way is chili over spaghetti, fresh chopped onions, kidney beans, topped with cheese.

Many people serve the dish with a side of oyster crackers.

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