RCI-SP.003.0033.001

Cincinnati-Style Chili

Name: Cincinnati-Style Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; 1 quart cold water; 1 unit (6-ounce) can tomato paste; 2 medium onions (finely chopped); 2 cloves of garlic (minced); 1 tablespoon vinegar; 1 teaspoon Worcestershire sauce; 3 tablespoons chili powder; 1 tablespoon salt; 2 teaspoons unsweetened cocoa; 1 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon marjoram; 1/8 teaspoon ground cloves; 2 unit bay leaves

Cincinnati-Style Chili from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

ground beef
2 pounds
cold water
1 quart
(6-ounce) can tomato paste
1 unit
onions
finely chopped
2 medium
of garlic
minced
2 cloves
vinegar
1 tablespoon
Worcestershire sauce
1 teaspoon
chili powder
3 tablespoons
salt
1 tablespoon
unsweetened cocoa
2 teaspoons
cumin
1 teaspoon
oregano
1/2 teaspoon
cayenne pepper
1/2 teaspoon
black pepper
1/2 teaspoon
cinnamon
1/2 teaspoon
allspice
1/2 teaspoon
marjoram
1/4 teaspoon
ground cloves
1/8 teaspoon
bay leaves
2 unit

Method

Crumble the raw ground beef into the cold water. Add remaining ingredients and spices. Stir well, breaking the meat up before it cooks. Cover and simmer over low heat for two hours, stirring occasionally. Refrigerate and remove solidified grease.

Reheat and serve in a variety of combinations which can include spaghetti, cooked pinto or red beans, shredded cheese and minced onion depending on the way you like it. May also be used as coney sauce with shredded cheese, minced onions and mustard

Cincinnati-Style Chili

Ingredients

Method

What Makes This Variant Distinct