Cincinnati Chili

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Average: 5 (1 vote)

Instead of browning, this method boils the beef, resulting in a fine-textured chili.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Photo Credit: 

Becky Luigart-Stayner

Ingredients

2 pounds ground beef (chuck)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/2 cup thick barbecue sauce
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons tomato paste
1 tablespoon light-brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt, plus more to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
freshly ground black pepper, to taste
1/2 pound spaghetti, cooked according to package directions
2 cups shredded sharp cheddar cheese, for garnish
1 cup finely chopped red onion, for garnish
1 can (15 ounces) red kidney beans, drained and rinsed, for garnish

Instructions

Combine 5 cups of water with the ground beef in a large, enameled pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, skimming off the scum and fat that floats to the top.

Add the remaining ingredients, except the spaghetti and garnishes, and continue to simmer for 45 minutes to 1 hour, stirring often, until the liquid is full-bodied and saucy. Taste and adjust the seasonings, if desired. Serve over spaghetti, passing the garnishes at the table.

Yield: 

Makes 6 to 8 servings.

Preparation Method

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