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Cincinnati Chili Recipe

Cincinnati Chili
Combined from 2 online recipes 2004
Jason Linville

1 Tbsp olive oil
2 med onions (finely chopped)
2 cloves garlic (minced)
2 lbs. ground beef
3 cups water
1 cube beef bouillon
1 can tomato sauce (29 oz)
1 tsp allspice
3 Tbsp chili powder
¼ tsp cayenne pepper
1 tsp ground cumin
1 tsp flour
2 Tbsp water
1 bay leaf
¼ tsp ground cloves
2 Tbsp cider vinegar
1 ½ Tbsp baking cocoa
½ Tbsp vegetable oil
1 tsp salt
Pepper to taste

Spaghetti/chedder cheese/onion (optional)/beans (optional)

In large pot, sauté onions, garlic, olive oil until onion is soft. Remove and set aside.

In same pot, add beef. Brown and drain. Return onion and garlic. Add 3 cups water, beef cube, tomato sauce, and all spice. Cook on low for 30 minutes.

Meanwhile, in small bowl, make paste with chili powder, cayenne pepper, cumin, flour, and 2 Tbsp water. After the 30 minutes is up, add to pot and stir well. Mix cocoa and ½ Tbsp of vegetable oil. Otherwise cocoa won’t dissolve correctly. Add bay leaf, cloves, vinegar, cocoa/oil, salt, and pepper.

Boil. Reduce heat. Cover and simmer for at least 1 hour. Stir occasionally. Add water if too thick. remember, this chili should be a little thin, but not too thin. Meanwhile make noodles according to directions. Regular spaghetti works best. Serve chili over noodles with cheese on top. Onions and beans (if wanted) go on top as well.