Warm flavors of fall are great! Serve over spaghetti or make a coney dog!
Course Main Course
Keyword Cincinnati Chili
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
Author Heather Blake
2pounds80/20 ground beef
1 28-ouncecan tomato puree
1tablespoonapple cider vinegar
Shredded sharp cheddar cheeseoptional
Kidney beanswarmed through (optional)
Tabasco saucemandatory in my book
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.
Chili- just plain with oyster crackers with or without cheese and onions2-way chili with spaghetti and oyster crackers3-way chili with spaghetti, sharp cheddar cheese, and oyster crackers4-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!