Cincinnati-style chili is quite different from it’s Texas cousin. The people of Cincinnati enjoy their chili over pasta and topped with a pile of shredded cheddar cheese, onions and/or beans. Some recipes also include cocoa which is seen in a lot of mexican mole sauces. If you love Greek flavors, you will love this chili! It freezes beautifully and is also great on hot dogs. Simmer in a Dutch Oven for one hour (or more) while you get all the fixin’s ready.
TWO-WAY CHILI - Served over spaghetti
THREE-WAY CHILI - Served over spaghetti and topped with cheese
FOUR-WAY CHILI - Served over spaghetti and topped with onions and cheese
FIVE-WAY CHILI - Served over spaghetti and topped with onions, beans and cheese
- 2 lbs. ground beef
- 2 cups chopped onions
- 4 cups cold water
- 2 (8-ounce) cans tomato sauce
- 2-3 Tbsp. chili powder
- 2 Tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
- 2 tsp. minced garlic
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. allspice
- 1 bay leaf
In a 3 or 4 quart pot, add cold water. Break up ground beef in the water and bring to a boil. Remove any scum that rises to the surface.
Add remaining ingredients and simmer, uncovered for 1 hour. Remove bay leaf and skim off any extra fat. You can also refrigerate this overnight to easily remove extra fat. Serve over hot spaghetti, or on hot dogs.
Top with plenty of cheese, chopped onions and kidney beans. Have it your way!
Chili can be refrigerated for up to 3 days or frozen for up to 2 months. This chili is fantastic on hot dogs!
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