Cincinnati Chili

Submitted by NanciY

"I modified this recipe slightly from the Cook's Country mag from Feb of 2007. They have changed their version since then, but I don't think it is as good. I have grown up eating Cinti Chili and I have to say that it is awesome! You can have it on spaghetti noodles with just cheese, or noodles, onions, kidney beans and cheese (my fav, called a "five way" locally). You can have it over hot dogs, mac and cheese, in burritos or just all by itself."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 1 tablespoon oil
• 2 onions, chopped fine
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon cocoa powder
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon cayenne pepper
• 2 cups chicken broth
• 2 cups tomato sauce (not canned spaghetti sauce)
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 1⁄2 lbs ground beef

directions

1. Heat the oil in a dutch oven over medium high heat.
2. Saute onions until soft and browning.
3. Add all ingredients up to the chicken broth and cook for about a minute.
4. Stir in remaining ingredients, stirring beef to break it up.
5. Bring to a boil, then reduce heat to a simmer and cook until starting to thicken, about 15-20 minutes.
6. Salt to taste.