Traditional Cincinnati Chili
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1 quart water
- 1 lb raw ground beef
- 2 (14 1/2ounce) cans kidney beans, undrained (pinto beans are fine too)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 1 1⁄2 tablespoons cider vinegar (red wine vinegar works too)
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice (I tend to use closer to a full tsp. because I love it)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- cooked spaghetti
- shredded cheddar cheese
Directions
- Pour water into a large cooking pot (5-qt size)
- Crumble raw ground beef into water.
- Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
- Stir together and bring to a boil.
- Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
- When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
- Place drained spaghetti on plates and ladle chili over it.
- Top with shredded cheddar.
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