Cincinnati Chili

An old fellow who owned a little Chili Parlor on Vine street, in Cincinnati, was about to retire, and he shared his recipe with me. I remember he told me that, to be authentic Cincinnati Chili, it must contain Cinnamon, Allspice, Cloves and bitter Chocolate. This is not his recipe, but it is close.

• 3 cups cold water
• 2 pounds lean ground beef
• 2 large onions, finely chopped
• 2 teaspoons garlic granules or powder
• 1 ounce unsweetened baking chocolate
• 4 tablespoons chili powder
• 1/2 tablespoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 2 bay leaves
• 1 (6-ounce) can of tomato paste
• 1 tablespoon red wine vinegar

METHOD

In a large, 6-quart Dutch oven or stewpot, place water and ground beef. Stir vigorously to break up the meat. It will become quite thick, but do not add any more water!

Add onion, garlic, chocolate, chili, allspice, cinnamon, cumin, cloves, salt, bay leaves, tomato paste and vinegar. Place on high heat to bring to a boil. When boiling, reduce to a hard simmer.

Cover and cook for 1 hour and 40 minutes, stirring every 15 minutes or so. Remove cover and cook 20 minutes more (2 hours total cooking time).

Serves 6 to 8 people.

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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chili article part one         chili article part two        texas chili cookoff      back to super bowl sunday

 

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