Empress - Cincinnati Chili

Submitted by Chicagoland Chef du Jour

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 21
• Serves: 6

ingredients

• 8 cups water
• 2 lbs lean ground beef
• 4 medium onions, chopped fine, in a food processor
• 2 garlic cloves, minced
• 2 (8 ounce) cans tomato sauce
• 1 1⁄2 teaspoons white vinegar
• 1⁄4 teaspoon ground cayenne pepper
• 3 small dried chilies, whole
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 dashes Worcestershire sauce
• 5 -6 bay leaves, whole
• 2 teaspoons salt (not optional)
• 1 1⁄4 teaspoons ground pepper

• Notes

• One way chili

• thick spaghetti noodles, cooked to package directions

• Two way chili

• pasta topped with chili

• Three way chili

• top with sharp cheddar cheese, finely grated

• Four way chili

• top with raw onion, finely chopped

• Five way chili

• top with kidney bean

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.

Reviews

[Adria I.]

While close, this is NOT the Empress Chili Recipe. We have an original card, given to our family. Sorry.

 

[saintinaction]

Really good except that it's missing the chocolate that should be in Cincinnati chili. I added 1/2 ounce of grated unsweetened chocolate. Other than that, the blend of spices is perfect. I don't have time to cook anything on the stove for 4 hours, so I reduced the water to 6 cups and cooked it in the crock pot for 8 hours on low while I slept. Worked great. I stored it in fridge during the day, skimmed the fat and reheated while the spaghetti cooked. This makes too much for me so I freeze half. It freezes very well

 

[*Parsley*]

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!

 

[adopt a greyhound]

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.

 

[iris5555]

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.