Cincinnati Chili
Ingredients
- 2 pounds ground beef
- 6 ounce tomato paste
- 4 cups water
- 8 ounce tomato sauce
- 1 large onion
- 6 cloves garlic,
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- ounce unsweetened chocolate,
- Oyster crackers
- Finely shredded mild cheddar cheese
- 15.5 ounce kidney beans, drained
- Minced yellow onion
- Hot cooked spaghetti
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Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
- Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness.,Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.
- Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.),Right at the end of your cooking time, add the vinegar and optional chocolate.,The chocolate won’t make it taste sweet—it adds a hint of sophisticated complexity and acts as a foil for all those spices. Chili parlors in Cincinnati don't use chocolate in their recipes; it's a highly contested addition, but I stand behind it.
- Cool the chili to room temperature, then cover the pot and refrigerate overnight.,You can eat the chili immediately if you want to, but the flavor improves as it rests.
- The next day, lift or scrape off any solidified fat from the top of the chili and discard.,Leave a little fat in the chili, if you like.
- Bring to a rapid simmer over medium heat, stirring often. Serve in a bowl, over a hot dog, or on a plate in any of the "ways" below.,The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original