Cincinnati Chili
Warm flavors of fall are great! Serve over spaghetti or make a coney dog!
Ingredients
- 2 pounds 80/20 ground beef
- 2 tablespoons olive oil
- 1 cup diced onions
- 2 tablespoons minced garlic
- 1 28- ounce can tomato puree
- 4 cups beef stock
- 1 oz dark chocolate bittersweet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Spaghetti optional
- Shredded sharp cheddar cheese optional
- Extra onions optional
- Kidney beans warmed through (optional)
- Oyster crackers mandatory
- Tabasco sauce mandatory in my book
Instructions
- Brown ground beef until cooked through and meat is in small pieces. Remove from heat and drain in a colander. Set aside.
- Heat up olive oil and cook onions for about 3 minutes, add garlic and cook for one minute more. Add the ground beef back to the pot and turn down the heat to medium-low.
- Stir in tomatoes, beef broth, and chocolate. Add the salt and pepper, bay leaf, chili powder, cumin, coriander, cloves, cinnamon, cayenne, Worcestershire and cider vinegar, stir to combine well.
- Cover and simmer for an hour or so, stirring occasionally. See recipe notes for serving ideas.
Notes
Chili- just plain with oyster crackers with or without cheese and onions
2-way chili with spaghetti and oyster crackers
3-way chili with spaghetti, sharp cheddar cheese, and oyster crackers
4-way chili with spaghetti, sharp cheddar cheese, freshly chopped white onions and oyster crackers (my favorite way).
5-way chili with spaghetti, sharp cheddar cheese, onions and cooked kidney beans and oyster crackers.
You can also get a Chili Cheese sandwich (without a hot dog, just a bun and chili and cheese, with or without onions) or a good old coney hot dog with sauce cheese with or without onions!