Prep 15 mins
Cook 3 hrs
The thing that makes Cincinnatians' recipes different from the way you and I would start cooking the chili is not only the spices, but also the method. They do not start by browning the meat, but by boiling it!
- 2 lbs ground chuck
- 2 medium onions, finely chopped
- 1 quart water
- 2 (8 ounce) cans tomato sauce
- 1⁄2 teaspoon allspice
- 1 teaspoon garlic powder
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cloves
- 1⁄2 ounce unsweetened chocolate
- 2 tablespoons cider vinegar
- 1 bay leaf, crumbled
- 2 teaspoons Worcestershire sauce
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 drops Tabasco sauce
- 2 teaspoons paprika
- 2 beef bouillon cubes
- Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.
- Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.
- Serves with any or all of the following accompaniments:
- 1 way: cooked spaghetti.
- 2 way: finely grated cheddar cheese
- 3 way: chopped raw onion
- 4 way: cooked kidney beans
- 5 way: oyster crackers.
Outstanding flavor; DH unable to wait for it to meld overnight. Very easy to make, too. I used 1 T. cocoa instead of the unsweetened chocolate. Thank you! ETA: I've also made this with lentils (about 3/4 lbs) for meatless meals, and it's still outstanding.
I am so glad to have this recipe!!!!! It was great! I did not have beef bouillon so used chicken....it really needs the beef. Next time I make it I will goose up the spices....may not then be "authentic" but that's ok by me. I thought 1 way was just the chili, 2 way chili on spaghetti, 3 way add cheese 4 way add onions or beans 5 way add onion or beans (whichever you didn't already add. You can check out Skyline Chili Menu at http://skylinechili.com/menu.pdf They also use this chili for "Coney Island Hot Dogs" It is a little richer and more complex than traditional Coney Island Chili. THANKS!!!!
Lived in Cincinnati my whole life - this is ambrosia! I do hit mine with an immersion blender for a few rounds to make it thin - you don't want chunks of meat or onion. I keep a crock pot of this for parties with boiled hot dogs and buns, spaghetti and fixin's or layer it with cream cheese, beans and cheese for an awesome dip. Always popular.