Cincinnati Chili Recipe

I love Cincinnati Chili too. We put it over angel hair spaghetti and cover it with shredded chedar cheese..ummm! Sister dear orders cans of it from a company in Cincinnati but here's a recipe I found on line...
Anita from New Jersey

Cincinnati Chili

Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. "This dish will warm you up on a cold day," she says.

1 pound ground beef

1 pound ground pork

4 medium onions, chopped

6 garlic cloves, minced

2 cans (16 ounces each) kidney beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

4 teaspoons ground cinnamon

3 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons ground allspice

2 teaspoons hot pepper sauce

3 bay leaves

1 teaspoon sugar

Salt and pepper to taste

Hot cooked spaghetti

Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

SERVINGS 6-8/ PREP 20 min./ COOK 90 min.

In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Discard bay leaves. Serve over spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Yield: 8 servings.

karen zetzer

June 22, 20060 found this helpful

The way I have had Cincinnati chili is to just make your regular chili and put it over spaghetti and cover with cheddar cheese and onion if you prefer. It is delicious that way.

Kelly
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June 23, 20060 found this helpful

Thank you Granita, I am going to try this, but hesitant about the beans! I am not much for beany chili!

Marie

December 12, 20140 found this helpful

found this recipe on line hope it helps.
Recipe: Cincinnati Chili Recipe

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef

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Directions
1.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2.Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3.Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4.It is the best if you now refrigerate overnight.