Cincinnati Beef Chili
Cincinnati chili is set apart from other chili concoctions by special ingredients that include cinnamon, allspice and unsweetened cocoa—and is served over a pile of spaghetti topped with beans, cheese and oyster crackers.
1 1/2 pounds 80% lean ground beef chuck
3 cups chopped onion - divided use
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 /2 teaspoon ground allspice
1/2 teaspoon ground coriander
1-1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
1 (8 ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground black pepper (optional)
Hot, cooked spaghetti
1 (15.5-ounce) can kidney beans, drained, rinsed and heated
Shredded cheddar cheese
- Brown beef, 2 cups onion and the garlic in preheated large Dutch oven or heavy pot over medium heat, 8 to 10 minutes, breaking into crumbles and stirring occasionally. Drain fat from pan. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, to blend flavors, 1 to 2 minutes. Add 1 1/2 teaspoons salt.
- Add the tomato sauce, diced tomatoes, bay leaf, and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker, about 8 minutes. Add the chocolate, vinegar, and Worcestershire and cook until the mixture is thickened, but still soupy, about 15 more minutes.
- Discard the bay leaf and season the chili with freshly ground pepper, if desired.
- Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
- Serve with the oyster crackers.
Makes 6 servings.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.
Recipe inspired by Food Network Magazine.
Recipe provided courtesy of The Beef Checkoff.