Cincinnati Chili
Got this from a good friend of mine when I was living in the Columbus/Marysville area. Very close to the Skyline Chili that we would get from town. Definitely distinctly different from the Texas style chili we make here in Dallas, but I've always loved this preparation.
- Preparing Time: 20 minutes
- Total Time: 4 hours
- Served Person: 8
chili
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- 4 cups water
- 1 tablespoon cinnamon
- 1 1/2 teaspoon salt
- 2 pounds ground beef very lean
- 2 cans tomato sauce 15oz
- 3 cloves garlic minced or chopped fine
- 2 onions medium, chopped fine
- 1 tablespoon chili powder more if you like stronger chili flavor
- 2 tablespoon cumin ground
- 1 1/2 tablespoon vinegar
- 1 1/2 tablespoon allspice ground
- 1 tablespoon crushed red pepper more if you want to dial up the heat
- 1/2 oz bakers chocolate
- Carbohydrate 11.6316687553477 g
- Cholesterol 170.09713875 mg
- Fat 57.6390131256711 g
- Fiber 3.43960001558183 g
- Protein 37.8803656315388 g
- Saturated Fat 21.6523961749911 g
- Serving Size 1 1 Serving (408g)
- Sodium 611.810506510217 mg
- Sugar 8.19206873976586 g
- Trans Fat 14.6405917346477 g
- Calories 718 calories
Pour 1 quart of cold water in a large, heavy pot. Add 2 lbs of lean ground beef (do no brown) and stir breaking up beef until it is in very fine bits with no clumps. Add the remaining ingredients as the chili starts to heat. DO NOT BOIL Simmer for 2-4 hours. The longer it simmers, the more the flavors will integrate. Traditionally, Cincinnati Chili is served over spaghetti. "2-Way" means spaghetti and chili "3-way" means spaghetti, chili, and shredded cheese "4-way" means spaghetti, chili, cheese, and diced sweet onion "5-way" means spaghetti, chili, cheese, onions, and beans (cooked separately)
