Tuesday, August 18, 2015

My Greatest Cincinnati Style Chili Recipe Ever!

In honor of  Fall and Football season coming - I offer you the greatest Cincy Chili recipe ever from a Cincy guy.  

What you will need:
1 qt. water
2 med. onions, finely chopped
2 (8 oz.) cans tomato sauce
5 whole allspice or 1/2 tsp. ground
1 1/2 tsp. red pepper
1 tsp. ground cumin
3-4 tbsp. chili powder
1/2 oz. unsweetened chocolate (about 1/4 of a Hersey bar works)
2 lbs. browned ground beef
4 garlic cloves
2 tbsp. vinegar
1 whole bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon

- Add ground beef and ingredients to water in 4 quart pot. Stir until beef separates to a fine texture.
- Boil slowly for 30 minutes. Add all other ingredients.
- Stir to blend, bringing to a boil. Reduce heat and simmer uncovered for about 3 hours.
- Pot may be covered the last hour after desired consistency is reached.
- Chili should be refrigerated overnight, so that the fat can be lifted from top before reheating. Serve over spaghetti. Serve with oyster crackers.
- I like to use Angel Hair pasta - although they do serve it with the normal sized pasta in Cincy...

And for all of you that are not up on the chili lingo:
3-way: spaghetti, sauce, finely grated Cheddar cheese
4-way: spaghetti, sauce, cheese, onions
5-way: spaghetti, sauce, cheese, onions, beans.
Cheese Coney(Picture above): Hotdog on Bun with Chili, Mustard, Onions, Cheese
Coney Island: Hotdog on Bun with Chili, Mustard, Onions.
Coney Sandwich: Bun, Chili, Mustard, Onions, Cheese.

Feel free to share this with your friends.