Cincinnati Chili

READY IN: 40mins
Recipe by GREG IN SAN DIEGO

This recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."

Top Review by rfuller725

This recipe makes chili that tastes exactly like the chili they serve in restaurants in Cincinnati, Ohio. I serve it with spaghetti, onions, beans and cheese for a 4 way chili spaghetti. It is so delicious!

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven over medium-high heat until shimmering.
  2. Cook onions in oil until soft and browned around edges, about 8 minutes.
  3. Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
  4. Cook until fragrant, about 1 minute.
  5. Stir in chicken broth, tomato sauce, vinegar and sugar.
  6. Add beef and stir to break up meat.
  7. Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
  8. Season with salt.
  9. Serve over a bed of cooked spaghetti.
  10. Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.

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