best cincinnati chili
I have attempted to take the best from the recipes posted online and the reviews given, along with the notes I took while trialing this recipe to come up with the best of the best. I hope my efforts prove Cincinnati Chili worthy. Enjoy!
prep time
cook time
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 pounds ground beef
- 1/2 teaspoon onion powder
- 1/3 cup chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1 - bay leaf
- 1/2 of 1 ounces square unsweetened chocolate
- 2 -10.5 oz can beef broth
- 15 oz cans tomato sauce
- 1 tablespoon worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon sugar
- 1 pound cooked spaghetti
- TOPPINGS
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped white onion
- - hot sauce
How To Make best cincinnati chili
-
Step 1Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 min. Cool and remove fat from surface with turkey baster or spoon.
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Step 2Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
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Step 3Cool and refrigerate over night.
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Step 4Reheat thoroughly and serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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