Empress - Cincinnati Chili
photo by *Parsley*
- Ready In:
- 4hrs 30mins
- Ingredients:
- 21
- Serves:
-
6-8
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
- 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!
- DO NOT BROWN THE BEEF.
- Add 8C of water to deep stock pot.
- Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
- Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
- Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
- When desired consistency is achieved: remove bay leaves and whole peppers.
- Served 5 ways! Add your favorite toppings as suggested above.
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Reviews
-
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
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.