Cincinnati Chili

ChefJulieS's Note:

A homemade variation on Skyline or Goldstar, the two most predominant brands of Cincinnati-style chili. There are multiple ways to enjoy this meaty, sweet/spicy chili and all of them are delicious. This recipe makes a lot of chili, but it is easy to freeze the leftovers for future meals.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 3 pounds

• 3 lbs lean ground beef
• 4 medium onions , finely chopped
• 1 teaspoon allspice
• ½ teaspoon red pepper flakes
• 1 teaspoon cinnamon
• 2 teaspoons salt
• 3 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 6 bay leaves
• 2 dashes A-1 Steak Sauce
• 1 ½ tablespoons vinegar
• 1 roma tomato , diced (or other low water variety)
• 1 teaspoon minced garlic (2 cloves)
• 4 cups water

Directions:

1. Combine all ingredients in a large 12 quart pot and mix well.
2. Cover and cook over low-medium heat for 2 1/2 hours, stirring occasionally.
3. Remove all 6 bay leaves.
4. Serve-- 3-WAY: chili served on a bed of spaghetti and topped with cheese. 4-WAY: chili served on a bed of spaghetti and topped with cheese and black beans or onions. 5-WAY: chili served on a bed of spaghetti and topped with cheese, black beans, and onions. BURRITO-WAY: wrap chili, cheese, black beans, and onions(if desired) in a flour tortilla.