Cincinnati Chili is different from most types of chili in that it contains the unlikely ingredients of cocoa and cinnamon. These two ingredients give it a most unique color and taste that you have to experience. This recipe for Cincinnati Chili will provide you with the opportunity to try this style of chili without actually ever having to visit the Queen City.If you do decide to make the trip, I have listed a few famous chili establishments in Cincinnati that are worth visiting. These include Gold Star Chili and Skyline Chili. These restaurants are large chains and can be found anywhere in the city. Empress Chili was the very first chili restaurant in Cincinnati. A few other chili restaurants worth visiting are Pleasant Ridge Chili, Camp Washington Chili, Price Hill Chili, U.S. Chili, Dixie Chili and Blue Ash Chili.
After you have made your own batch of Cincinnati Chili using the recipe listed below, you can serve it in many different ways. In any other city, the names for these different variations would be construed as sexual innuendos. However, in Cincinnati, they only refer to chili. Here they are:
2-way: bed of spaghetti topped with chili
3-way: bed of spaghetti topped with chili and shredded cheddar cheese
4-way: bed of spaghetti topped with chili, shredded cheddar cheese, and diced onions or beans
5-way: bed of spaghetti topped with chili, shredded cheddar cheese, diced onions and beans
Ingredients:
1 pound lean ground beef
1 large yellow onion, diced
2 garlic cloves, minced
2 8oz. cans tomato sauce
4 cups beef stock
2 tbsp apple cider vinegar
2 tspn Worcestershire sauce
2 tbsp chili powder
1 tbsp sugar
2 and 3/4 tbsp cocoa
1 tspn cinnamon
1 tspn ground cumin
1/4 tspn ground allspice
1/4 tspn ground cloves
1/2 tspn kosher salt
1/2 tspn cayenne pepper
1 bay leaf
Condiments / Toppings:
spaghetti noodles
shredded cheddar cheese
white onion, diced
kidney beans
oyster crackers
your favorite hot sauce
Preparation:
- In a large pot, brown the ground beef and onions over medium heat.
- Add the beef stock and bay leaf to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add the remaining ingredients and simmer for 3 hours with pot almost completely covered.
- Remove the bay leaf.
- Serve chili over hot spaghetti with your choice of toppings
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