Cincinnati-Style Chili
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1810 g
Ground Beef Chuck1 cup
Chili Powder2 tbsps
Sweet Paprika2 tsps
Ground Cumin1 tsp
Ground Coriander1 tsp
Ground Allspice1 tsp
Cayenne1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Mace (ground)1
Bay Leaf3 cups
Water2 tbsps
Wine Vinegar2 tbsps
Molasse1
SaltDirections:
1
In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink
2
Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute
3
Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled
4
Discard the bay leaf and season the chili with salt and pepper
5
The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled
6
Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers