Cincinnati Chili

Written By Anna

INGREDIENTS

  • 1 1/2 pound lean ground beef

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1 onion diced

  • 4 cups water

  • 1 6 ounce can tomato paste

  • 1/4 cup chili powder

  • 2 Tablespoons apple cider vinegar

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon cocoa powder

  • 1 teaspoon cinnamon

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon allspice

  • 1/4 teaspoon cloves

  • 3 cloves garlic minced

  • 1 bay leaf

  • 2 Tablespoons sugar or brown sugar

TOPPINGS & SERVINGS

Grated cheddar cheese is a must. Other optional toppings are chopped onions, kidney beans, oyster crackers and hot chili sauce. Serve in a bowl, on a hot dog or on top of the spaghetti noodles. 

DIRECTIONS

  • In a large skillet or Dutch oven, whisk together water and tomato paste over medium-high heat.

  • Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.

  • Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.

  • Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.

  • The next day, skim the grease from the top of the chili, before warming it to serve.

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Anna
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