Empress - Cincinnati Chili

Total Time
4hrs 30mins
Prep
30 mins
Cook
4 hrs

This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests! NOTE: with all spices it is best to use a well rounds measure Get all the toppings lined up and let your guests create their own tasty chili. Freezes well if there are any leftovers.

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Ingredients

Nutrition

Directions

  1. NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!
  2. DO NOT BROWN THE BEEF.
  3. Add 8C of water to deep stock pot.
  4. Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
  5. Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
  6. Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
  7. When desired consistency is achieved: remove bay leaves and whole peppers.
  8. Served 5 ways! Add your favorite toppings as suggested above.
Most Helpful

5 5

This is fantastic! The spice mixture is perfect without having too much heat. I made this just as written, and let everyone choose their own toppings. Most of us had it "5-way." We'll be having this again for sure. Thanx for sharing!

5 5

Wonderful chili! Did 4 way and loved it. Dh had three helpings and only a small amount left. Will have it for lunch later this week.

5 5

Great chili. Cooking the beef in water without browning was new to me and I was a little skeptical about how the chili would taste. I needn't have worried as it was so good. I served mine 4 ways--without beans.