Cincinnati Chili Recipe – How to Make Authentic Cincinnati Chili

Get an original Cincinnati chilli recipe that is ideal for your upcoming dinner party or family get-together.This recipe comes with detailed directions and useful advice for making the ideal bowl of Cincinnati chilli.

Ingredients

  • 2 pounds ground beef
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground allspice
  • 1/2 tablespoon ground cloves
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon paprika
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cups water
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1/4 cup unsweetened cocoa powder
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 package spaghetti
  • Shredded cheddar cheese and chopped onions, optional toppings. 

Method

  • Cook the ground beef, onions, and garlic in a large skillet over medium heat until the meat is browned and the onions are soft. Remove any extra grease.
  • To the skillet, add the paprika, cinnamon, cumin, ginger, allspice, cinnamon, chilli powder, and cumin. Sauté and stir until aromatic, about two to three minutes.
  • Add the water, bay leaf, Worcestershire sauce, cider vinegar, cocoa powder, and diced tomatoes to the mixture. Bring to a boil, then lower the heat so it simmers for an hour with the lid on.
  • After adding the kidney beans, boil the mixture for 30 minutes with the lid off.
  • Cook the spaghetti in the meantime per the directions on the package. Drain, then set apart.
  • Spoon the cooked spaghetti on a plate and top with the Cincinnati chilli. Add some shredded cheddar cheese and chopped onion on top if you like.

Additional tips:

  • Serve over a bed of oyster crackers rather than spaghetti for an even more genuine Cincinnati chilli experience.
  • Chili leftovers can be refrigerated for up to three months or kept in the fridge for up to three days in an airtight container.

 

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