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Cincinnati Chili

Recipes » Soups, Stews and Chili » Chili without Beans

Got this from a good friend of mine when I was living in the Columbus/Marysville area. Very close to the Skyline Chili that we would get from town. Definitely distinctly different from the Texas style chili we make here in Dallas, but I've always loved this preparation.

Yield: 8 Servings Ready in 4 hours

Cuisine: AmericanMain Ingredient: Ground Beef|Ground Beef|

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8 Servings

4 cupswater

2 poundsground beef; very lean

2 canstomato sauce; 15oz

3 clovesgarlic; minced or chopped fine

2 bay leaves

2 onions; medium, chopped fine

1 tablespooncinnamon

1 tablespoonchili powder; more if you like stronger chili flavor

1 tablespoonworcestershire sauce

1 1/2 teaspoonSalt

2 tablespooncumin; ground

1 1/2 tablespoonvinegar

1 1/2 tablespoonAllspice; ground

1 tablespooncrushed red pepper; more if you want to dial up the heat

1/2 ozbakers chocolate

Cincinnati Chili Preparation

Pour 1 quart of cold water in a large, heavy pot.

Add 2 lbs of lean ground beef (do no brown) and stir breaking up beef until it is in very fine bits with no clumps. Add the remaining ingredients as the chili starts to heat. DO NOT BOIL

Simmer for 2-4 hours. The longer it simmers, the more the flavors will integrate.

Traditionally, Cincinnati Chili is served over spaghetti.

"2-Way" means spaghetti and chili

"3-way" means spaghetti, chili, and shredded cheese

"4-way" means spaghetti, chili, cheese, and diced sweet onion

"5-way" means spaghetti, chili, cheese, onions, and beans (cooked separately)