Cincinnati Style Chili
Erin Fleetwood
ingredients
- 1 1/2 onions, chopped
- 3 cloves garlic, minced
- 1 1/2 tsp vegetable oil
- 2 lb ground chuck
- 1/3 cup chili powder
- 1 Tbsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground allspice
- 1/2 tsp dried Mexican oregano
- 1/4 tsp ground cayenne
- 1/4 tsp ground cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground mace
- 1 bay leaf
- 1 1/2 cups water
- 1 8 oz can tomato sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp molasses
directions
- 1
In a large heavy skillet or dutch oven, cook the onions and garlic in the oil over moderate heat, stirring, until the onions are softened. Add the beef. Cook, stirring the mixture, and breaking the lumps until the beef is no longer pink.
- 2
Add chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves, and mace and cook mixture, stirring for one minute.
- 3
Add the bay leaf, water, tomato sauce, vinegar, and molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours or until thickened but soupy enough to be ladled. Discard bay leaf and season with salt and pepper.
- 4
Serve over spaghetti and garnish as desired with items like cheese, chopped onion, sour cream, oyster crackers, etc.
Source: Erin and Alan
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