Prep 20 mins
Cook 20 mins
From Cook's Country episode 111, "Midwestern Favorites." Use canned tomato sauce, not jarred spaghetti sauce.
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon allspice
- 2 cups low sodium chicken broth
- 2 cups canned tomato sauce
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1 1⁄2 lbs 85% lean ground beef
- Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
- Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
- Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
- Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.
This is NOT the recipe from ATK. Biggest difference is that the ATK recipe calls for you to blanch the raw beef briefly in boiling water so you get the signature "strands" of beef.
Thank you for posting this recipe! I've made this several times for company to rave reviews. Just be warned that Cincinnati Chili IS NOT the same as regular chili. It has a fairly strong cinnamon taste, so just be prepared. Gotta go "5 way" though: onions, cheese, and beans. My husband likes to throw a little hot sauce in there too. Also goes well on hot dogs and hamburgers.
To the reviewer who said this recipe is not from America's Test Kitchen - it IS the exact recipe from America's Test Kitchen. The raw beef is "blanched" in the chicken broth and tomato sauce.<br/><br/>I have made this recipe countless times and recipe always turns out wonderful with super soft fine meat.