The recipe for Cincinnati chili dates back to 1922, when it was created in Cincinnati by a Macedonian immigrant named Tom Kiradjieff. This chili has an amazing range of unique flavorings and can be made even tastier by simply skimming the fat. Not only is this recipe healthier than other chili recipes, but the tenderized, low-fat ground meat has the perfect texture.
Recipe Servings: 10
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
3 hours 30 minutes
Total Time
11 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb lean ground beef
- Water, to cover the ingredients
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 oz unsweetened chocolate
- ½ tsp ground cayenne pepper
- ¼ cup chili powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1½ tsp salt
- 5 whole cloves
- 5 whole allspice berries
- 1 can (15 oz) tomato sauce
- 2 Tbsp vinegar
- 2 tsp Worcestershire sauce
- 1 bay leaf
Directions
- Place the ground beef in a pot, cover it with cold water, and bring the water to a rolling boil, while breaking up the ground meat with a fork.
- Heat the meat until thoroughly cooked, about 30 minutes.
- Remove from heat and place the pan of meat with water in the refrigerator overnight.
- Skim the solid fat from the top of the meat. Discard the fat, drain the water, and return the meat to the pan over a medium heat.
- Stir in the onions, garlic, chocolate, cayenne pepper, chili powder, cinnamon, cumin, salt, cloves, allspice, tomato sauce, vinegar, Worcestershire sauce, and bay leaf.
- Bring the mixture to a boil. Reduce the heat to a simmer, and cook for 3 hours, stirring occasionally.
- Remove bay leaf before serving.
Notes
Optional: This chili dish, like most chili dishes, can be served with sour cream and a side of corn bread. Or try it with melted cheese on top. Or pour it over your favorite pasta. You can also add black beans, pinto beans, and/or kidney beans to this recipe.
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