Ingredients
1 quart water
2 pounds ground chuck
2 medium onions, finely chopped
5 cloves garlic, minced in a garlic press
1 (15 oz.) can tomato sauce
2 Tablespoons cider vinegar
1 Tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon cumin
1 and 1/2 teaspoons cayenne pepper
1/2 oz. unsweetened chocolate, grated
Preparation
Bring water to boil in a 4-6 quart pot. Add the ground chuck (don’t brown it first, just add it to the boiling water raw.) Stir until seperated and reduce heat to simmer.
Add onions and garlic
tomato sauce
apple cider vinegar
Worcestershire sauce
pepper
allspice, cloves, bay leaf, salt, cinnamon and cumin
cayenne pepper and grated chocolate
Return to a boil. Reduce to a low simmer for 2 and 1/2 hours, uncovered.
Stir frequently.
Cool uncovered and refrigerate over night.
Skim most of the fat off the top and discard. Discard bay leaf.
Reheat and serve over hot spaghetti noodles, cooked al dente.
Here are the classic Cincinnati Chili combinations:
Two Way:
spaghetti and chili
Three Way:
spaghetti, chili, and grated cheddar cheese
Four Way:
spaghetti, chili, grated cheddar cheese, and chopped onion
Five Way:
spaghetti, chili, grated cheddar, chopped onion and red kidney beans
*note-we prefer chili beans to kidney beans, so we use those instead
Enjoy!
