CINCINNATI-STYLE CHILI
For me, this is the most robust and delicious chili I've ever had! The combination of spices with just the right amount of heat plus the layering of flavors make this Cincinnati Chili truly outstanding! Perfect comfort food for fall and winter nights!
Ingredients
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 bay leaf
- 2½ pounds finely ground lean beef such as sirloin
- 15 oz can crushed tomatoes or fresh pureed tomatoes (same amount)
- ½ large onion, finely diced
- 4 cloves garlic, minced
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, adjust amount to taste
- 1 pound dried spaghetti
- 15 oz can red kidney beans,
- 1 ½ ounces dark chocolate, chopped (adjust amount to taste)
- 8 ounces cheddar cheese (or cheese of your choice), finely shredded
Instructions
- Place the allspice, cloves, cinnamon sticks, and bay leaf in a small piece of double-layered cheesecloth. Pull the ends together and tie with twine to make a small pouch. Set aside.
- Heat the oil in a large skillet or the Instant Dutch Oven Slow Cooker. Brown the ground beef until no trace of pink remains about 10 minutes. Drain off any fat that accumulates. If using a regular slow cooker, transfer the beef to the cooker insert.
- To the beef add the crushed or pureed tomatoes, 1½ cups water, the onion, garlic, ground cinnamon, cumin, cayenne, Worcestershire sauce, 1 1/2 teaspoon salt, and ½ teaspoon pepper. Give it a stir.
- Place the pouch of spices. Cook, covered, on the low setting for 6 hours or 3 hours on high.
- When ready to serve, cook the pasta in a large pot of boiling water until al dente; drain well and set aside. Place the beans in a small saucepan with enough water to cover, and bring to a simmer. Cook until heated through, then drain.
- Stir the chocolate into the chili until melted, then season with salt and pepper to taste, if needed. Remove and discard the bag of whole spices.
- Divide the pasta among 6-8 serving plates, then top with a spoonful of beans and onions, then ladle the chili over and top with a big mound of cheese.
Notes
TIPS & TRICKS
I made this with just over 2 pounds of ground beef too and it worked pretty well too. Adjust the heat level to your liking. If you are using 2.5 pounds of ground beef and you really want a spicy chili use 1 teaspoon of cayenne pepper. For my family, 1/2 teaspoon was just right.
This is a 5-way chili (5 layers) but if you don't like beans you don't need to add it and make it just 4 ways or even 3. Your choice,
You can use the chili as a topping for hotdogs or burgers.
Nutrition
Calories: 606kcalCarbohydrates: 47gProtein: 43gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 120mgSodium: 313mgPotassium: 687mgFiber: 3gSugar: 2gVitamin A: 349IUVitamin C: 2mgCalcium: 260mgIron: 5mg
Tried this recipe?Let us know how it was!