Cincinnati Style Chili

5 from 1 vote

Cincinnati style chili is, well, from Cincinnati. If you want to try this great dish, here a recipe for a taste of Cincinnati.

Prep Time45

Cook Time3

Course: Main Course

Cuisine: American

Keyword: chili, Cincinnati, Local

Servings: People

Calories: 506kcal

Equipment

Cast Iron Dutch Oven
Wooden spoons

Ingredients

2 lb Ground Beef See Notes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon Red Pepper Flakes
1 tablespoon Salt
1 1/2 teaspoon Allspice
1 teaspoon Worcestershire Sauce
1 1/2 tablespoon cider vinegar
1 clove garlic Crushed
6 oz tomato paste
3 Large Bay Leaves
2 Large Onions Finely Chopped
1 qt Water

Instructions

In a cold 5QT. Cast Iron Dutch Oven crumble the beef. Do not brown the beef. Add water to beef, cover and turn heat up to medium. Reduce heat to simmer when mixture comes to a boil.
Add all remaing ingredients, stir well, cover, and continue simmering until mixture thins to a sauce consistency. Most of the crumbled beef should have disolved into the sauce at this stage. This step takes a few hours to complete.
The final mixture should resemble a very thin meat sauce. See serving notes for more details.

Video

Notes

First and foremost, this is not a low calorie, low fat, low sodium dish. The final sauce consistency is more based on the leanness of the ground beef, with the less lean beef providing a thinner sauce. You may want to skim some of the fat off the sauce before refrigerating or freezing. It freezes well in individual containers which can be reheated in the microwave and served hot over a number of items including hot dogs, fries, and nacho chips for a quick dinner or snack.

Nutrition