Missourian
Diamond Member
I made this for dinner last night...I loved it but my wife hated it.
Neither of us have ever had authentic Cincinnati Style Chili.
Serve this over spaghetti and topped with diced raw onion and finely shredded cheddar cheese (Cincinnati style chili four ways).
I got this recipe from Cook's Country on PBS.
You must register to get free access to the recipes for this season of the show at cookscountrytv.com.
Neither of us have ever had authentic Cincinnati Style Chili.
Serve this over spaghetti and topped with diced raw onion and finely shredded cheddar cheese (Cincinnati style chili four ways).
I got this recipe from Cook's Country on PBS.
You must register to get free access to the recipes for this season of the show at cookscountrytv.com.
Cincinnati Chili
From the episode: Midwestern Favorites
Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce.
Serves 6 to 8.
Ingredients
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. (I used a 5 quart sauce pan)
- Cook onions until soft and browned around edges, about 8 minutes.
- Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute.
- Stir in chicken broth, tomato sauce, vinegar, and sugar.
- Add beef and stir to break up meat.
- Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
- Season with salt and serve.
- (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
Last edited: