Monday, January 21, 2013

Cincinnati style chili recipe

Cincinnatians consume more than two million po...
Cincinnatians consume more than two million pounds of Cincinnati chili each year, topped by 850,000 pounds of shredded cheddar cheese. (Photo credit: Wikipedia)
Here in southwest Ohio, Cincinnati style chili is not simply another kind of chili, it is a lifestyle. From Skyline to Gold Star, it is as much a part of our culture as professional teams that buckle under the pressure. Yes-I WENT THERE! I love my Bengals, but their record speaks for itself. Anyway... back to Cincinnati style chili. People who live outside of the area don't understand our love affair with this delicious concoction, but don't knock it 'til you try it. Go in with an open mind and you may find yourself in chili love. At the very least, you will have a new hot dog topping.

  • 1 pound extra-lean ground beef 
  • 2 cups beef broth 
  • 1 clove garlic, minced 
  • 1 tablespoon chili powder 
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon salt 
  • 1 1/2 tablespoons unsweetened cocoa 
  • 1 can tomato paste 
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon cider vinegar 
Finely chop ground beef. Add beef and broth to a stock pot and simmer for 30 minutes. Add all remaining ingredients and allow mixture to simmer over low heat for 2 hours, stirring occasionally. When thickened, serve immediately over cooked spaghetti or hot dogs. Garnish with chopped onions, kidney beans, oyster crackers and finely shredded cheddar cheese as desired.
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