Prep 20 mins
Cook 2 hrs
My brother-in-law made this for a family occasion. It was SO good! I couldn't get enough of it. I wouldn't have thought to put cocoa in chili, but it gives it an indescribably delicious, mellow taste. Typically, Cincinnati chili is served over spaghetti noodles, but there are lot of other ways of garnishing it as well, such as adding shredded cheddar cheese, sour cream, chopped tomatoes and/or green onions to the top. However, if you want to keep it gluten and dairy-free it's delicious by itself as well!
- 1 lb ground beef
- 1 lb ground pork
- 4 medium onions, chopped
- 6 garlic cloves, minced
- 32 ounces kidney beans, rinsed and drained
- 28 ounces crushed tomatoes
- 1⁄4 cup white vinegar
- 1⁄4 cup baking cocoa
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 4 teaspoons ground cinnamon
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground allspice
- 2 teaspoons hot pepper sauce
- 3 bay leaves
- 1 teaspoon sugar
- salt and pepper
- In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
- Add garlic; cook 1 minute longer. Drain.
- Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
- Fish out and throw away bay leaves.
- Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.
This was delicious! Can you believe that my hubby grew up in Ohio and has never tried Cincinnati chili before? He sure was missing out all those years. The cocoa and cinnamon are what make this chili special, but there is also a good amount of heat to balance out the sweetness without overpowering it. The only change I made to the recipe was to use 1/2 the amount of onions, and that was perfect for me. We garnished with cheddar, but I agree that it would be great as is. Thanks for posting! Made for Spring 2010 PAC.