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Cincinnati Beef Chili

No recipe image available.Cincinnati chili is set apart from other chili concoctions by special ingredients that include cinnamon, allspice and unsweetened cocoa—and is served over a pile of spaghetti topped with beans, cheese and oyster crackers.

Recipe Ingredients:

1 1/2 pounds 80% lean ground beef chuck
3 cups chopped onion - divided use
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 /2 teaspoon ground allspice
1/2 teaspoon ground coriander
1-1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
1 (8 ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground black pepper (optional)

Accompaniments:
Hot, cooked spaghetti
1 (15.5-ounce) can kidney beans, drained, rinsed and heated
Shredded cheddar cheese
Oyster crackers

Cooking Directions:

  1. Brown beef, 2 cups onion and the garlic in preheated large Dutch oven or heavy pot over medium heat, 8 to 10 minutes, breaking into crumbles and stirring occasionally. Drain fat from pan. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, to blend flavors, 1 to 2 minutes. Add 1 1/2 teaspoons salt.
  2. Add the tomato sauce, diced tomatoes, bay leaf, and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker, about 8 minutes. Add the chocolate, vinegar, and Worcestershire and cook until the mixture is thickened, but still soupy, about 15 more minutes.
  3. Discard the bay leaf and season the chili with freshly ground pepper, if desired.
  4. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
  5. Serve with the oyster crackers.

Makes 6 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Recipe inspired by Food Network Magazine.

Recipe provided courtesy of The Beef Checkoff.