Cincinnati Chili Recipe


1-1/2 lbs. ground beef
2 onions, chopped
2 cloves garlic

1/2 tsp. ground cumin
4 Tbsp. (or more) chili powder

2 bay leaves
1 tsp. cinnamon
1 tsp. allspice
1-1/2 tsp. whole dry chili peppers
1/2 tsp. oregano
2 Tbsp. cocoa (or = oz unsweetened chocolate)

1-1/2 tsp. Worcestershire
1 Tbsp. vinegar
1 8-oz. can tomato sauce
1-1/2 cups water

Cook meat, onions, and garlic. When almost done add cumin and chili powder and cook a minute more. Add rest of ingredients and simmer for at least an hour. Best served the next day; I skim the fat off the top, others like it left there.
To be served on a bed of spaghetti, with heaps of shredded mild cheddar cheese, and chopped onions - that is a 4-way in Cincy parlance. A 3-way means drop the onions or (rarely) the cheese; a 5-way adds kidney beans on top.
Notes from Andrew:
a) I use dried guajillos (crushed) for the "whole dry chili peppers" (pizza-parlor crushed red pepper works in a pinch; use about half as much) b) I cut the cocoa down to 1 Tbsp.
Old Cincinnati joke: What is a "6-way"? With Rolaids!
Makes about 1-1/2 quarts (4-6 servings).

Cincinnati Chili

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