Cincinnati Chili

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Cincinnati chili is known for depth of flavor (thanks to some secret ingredients) and its lack of beans. It’s perfect on top of a hot dog, over spaghetti like a traditional 3-way, or simply on its own with some cheddar cheese. Below is my recipe for Cincinnati chili (as close to Dixie Chili as I can get), and I hope it warms you up from the inside out!

Cincinnati Chili
Yield: 8-10 servings

1/4 cup vegetable oil
4 lbs ground beef
2 yellow onions, finely diced
4 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1/2 cup chili powder
1 teaspoon cayenne pepper
2 teaspoon ground cumin
2 teaspoon ground cinnamon
1 teaspoon ground allspice
2 (28 ounce) cans crushed tomatoes
2 cups water
2 bay leaves
2 teaspoons cocoa powder
1/4 cup Worcestershire Sauce
1/4 cup red wine vinegar

1) In a large stock pot, heat the oil over medium high heat. Add the onion and garlic, and cook for 1 minute. Once slightly transparent, add the ground beef, and sauté until the meat crumbles and cooks through (add a pinch of salt and a few grinds of black pepper to encourage the cooking process). If there is an excessive amount of rendered fat after the beef has cooked, remove and discard.

2) Once the ground beef is cooked, add the chili powder, cayenne, ground cumin, ground cinnamon, and ground allspice. Mix until well combined and cook for 1 minute.

3) Once combined, add the remaining ingredients and stir to combine. Reduce the heat to low so that the chili is gently simmering. Cover the chili with a lid and allow to cook for 45 minutes to 1 hour, stirring occasionally to avoid scorching on the bottom of the pan.

4) After 45 minutes, taste for seasoning and adjust if needed.

** Serve this chili on its own with cheddar cheese and onion, or make a traditional Cincinnati 3-way (over spaghetti noodles with cheddar cheese). You can also top a hot dog with this chili, onions, mustard and cheddar cheese for a traditional coney, just like the picture above!

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