Cincinnati Chili
Cincinnati Chili
Ingredients
- 2 lb (1 kg) lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) chili powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) allspice
- 1/2 teaspoon (2.5 ml) hot pepper flakes (or to taste)
- 1 pinch ground cloves
- 2 tablespoons (30 ml) white wine vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 3 cups (750 ml) water
- 1 can (398 ml/14 oz) tomato sauce
- 2 cans (156 ml/5.5 oz each) tomato paste
- 2 bay leaves
- 2 cloves
- Salt and pepper
- Green onions, chopped
- Orange cheddar, grated
- Canned red kidney beans, rinsed and drained
Instructions
- In a Dutch oven over medium-high heat, brown the meat, onion and garlic in the oil, breaking up the meat with a wooden spoon. Season with salt. Add the spices and cook for 3 minutes more.
- Deglaze with the vinegar and Worcestershire sauce. Add the water, tomato sauce, tomato paste, bay leaves and cloves. Bring to a boil, reduce the heat and simmer gently for about 2 hours, stirring frequently. Remove the bay leaves. Adjust the seasoning.
- For an authentic presentation, serve on al dente spaghetti. Garnish with kidney beans, green onions and cheddar.
Cincinnati Chili