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Cincinnati-Style Chili Recipe

Source of Recipe

Bun~Best of Gourmet 1993


List of Ingredients

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
One 16-ounce can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses

(Spaghetti, kidney beans, chopped onion, grated Cheddar & oyster crackers are traditional accompaniments, if desired)


Recipe

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink.

Add chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves & mace and cook the mixture, stirring, for 1 minute. Add bay leaf, water, tomato sauce, vinegar & molasses and simmer the mixture, uncovered, stirring occasionally; adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper.

The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over spaghetti and top it with beans, onion, Cheddar & oyster crackers.

Yield: about 8 cups; 6 servings