Name: Cincinnati Chili
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 pounds ground beef (80:20 is good) -; 1 (6-ounce) can tomato paste -; 4 cups water -; 1 (8-ounce) can tomato sauce -; 1 large onion, minced (about 3 cups) -; 6 cloves garlic, minced -; 3 tablespoons chili powder -; 1 teaspoon cumin -; 1 teaspoon cinnamon -; 3/4 teaspoon ground allspice -; 1/4 teaspoon ground cloves -; 1/2 teaspoon cayenne -; 2 teaspoons kosher salt -; 2 tablespoons Worcestershire sauce -; 1 tablespoon apple cider vinegar -; 1 ounce unsweetened chocolate, optional -; Oyster crackers -; Finely shredded mild Cheddar cheese -; 1 (15.5-ounce) can small red kidney beans, drained and warmed -; Minced yellow onion -; Hot cooked spaghetti -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cincinnati Chili

1. 2 pounds ground beef (80:20 is good) -

2. 1 (6-ounce) can tomato paste -

3. 4 cups water -

4. 1 (8-ounce) can tomato sauce -

5. 1 large onion, minced (about 3 cups) -

6. 6 cloves garlic, minced -

7. 3 tablespoons chili powder -

8. 1 teaspoon cumin -

9. 1 teaspoon cinnamon -

10. 3/4 teaspoon ground allspice -

11. 1/4 teaspoon ground cloves -

12. 1/2 teaspoon cayenne -

13. 2 teaspoons kosher salt -

14. 2 tablespoons Worcestershire sauce -

15. 1 tablespoon apple cider vinegar -

16. 1 ounce unsweetened chocolate, optional -

17. Oyster crackers -

18. Finely shredded mild Cheddar cheese -

19. 1 (15.5-ounce) can small red kidney beans, drained and warmed -

20. Minced yellow onion -

21. Hot cooked spaghetti -

How to cook deliciously - Cincinnati Chili

1. Stage

Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.

2. Stage

Combine the ingredients in a pot: Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness. Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.

3. Stage

Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.) Right at the end of your cooking time, add the vinegar and optional chocolate.

4. Stage

Cool to room temperature, then refrigerate overnight: Cool the chili to room temperature, then cover the pot and refrigerate overnight.

5. Stage

De-fat the chili: The next day, lift or scrape off any solidified fat from the top of the chili and discard.

6. Stage

Warm and serve: Bring to a rapid simmer over medium heat, stirring often. Serve in a bowl, over a hot dog, or on a plate in any of the "ways" below. 2-Way: Over spaghetti. 3-Way: Over spaghetti with finely shredded cheddar cheese. 4-Way: Over spaghetti with diced onions and finely shredded cheddar cheese. 5-Way: Over spaghetti with warmed canned red kidney beans, diced onions, and finely shredded cheddar cheese. The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year. Did you love the recipe? Let us know with a rating and review!