Community Pick
Cheesy Cincinnati Chili
photo by Erin Justice
- Ready In:
- 2hrs 25mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 29.58 ml oil
- 1133.98 g beef, Ground
- 946.0 ml water, cold
- 28.34-170.09 g tomato paste
- 2 large onions, diced
- 22.18 ml vinegar
- 4.92 ml Lea & Perrins Worcestershire Sauce
- 1 clove garlic, crushed
- 29.58 ml chili powder
- 5 bay leaves
- 9.85 ml cinnamon
- 4.92 ml allspice
- 9.85 ml cayenne pepper
- 22.18 ml unsweetened cocoa
- salt & pepper
directions
- In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
- Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
- Adjust with salt & pepper to taste.
- Remove Bay Leaves before serving.
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Reviews
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Tweaks
-
Fantastic and easy! And, yes, made an Ohio girl who lives in Asia feel all cozy and homey-like. One note: the "chili powder" in the recipe refers to American chili spice mix, not actual chili powder. I put real chili powder in, went hey that's a LOT and realized my mistake and scooped it out before stirring, thank goodness. A few minor tweaks: I added black beans (because I love them!), substituted anchovy paste for the Worcester sauce, and because I simmered it so long the liquid was all cooking off, added a small can of tomato sauce. Excellent results.