Cincinnati Chili
Got this from a good friend of mine when I was living in the Columbus/Marysville area. Very close to the Skyline Chili that we would get from town. Definitely distinctly different from the Texas style chili we make here in Dallas, but I've always loved this preparation.
Got this from a good friend of mine when I was living in the Columbus/Marysville area. Very close to the Skyline Chili that we would get from town. Definitely distinctly different from the Texas style chili we make here in Dallas, but I've always loved this preparation.
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- 4 cups water
- 1 tablespoon cinnamon
- 1 1/2 teaspoon salt
- 2 pounds ground beef very lean
- 2 cans tomato sauce 15oz
- 3 cloves garlic minced or chopped fine
- 2 onions medium, chopped fine
- 1 tablespoon chili powder more if you like stronger chili flavor
- 2 tablespoon cumin ground
- 1 1/2 tablespoon vinegar
- 1 1/2 tablespoon allspice ground
- 1 tablespoon crushed red pepper more if you want to dial up the heat
- 1/2 oz bakers chocolate
- Carbohydrate 11.6316687553477 g
- Cholesterol 170.09713875 mg
- Fat 57.6390131256711 g
- Fiber 3.43960001558183 g
- Protein 37.8803656315388 g
- Saturated Fat 21.6523961749911 g
- Serving Size 1 1 Serving (408g)
- Sodium 611.810506510217 mg
- Sugar 8.19206873976586 g
- Trans Fat 14.6405917346477 g
- Calories 718 calories
Step-by-step
- Pour 1 quart of cold water in a large, heavy pot.
- Add 2 lbs of lean ground beef (do no brown) and stir breaking up beef until it is in very fine bits with no clumps. Add the remaining ingredients as the chili starts to heat. DO NOT BOIL
- Simmer for 2-4 hours. The longer it simmers, the more the flavors will integrate.
- Traditionally, Cincinnati Chili is served over spaghetti.
- "2-Way" means spaghetti and chili
- "3-way" means spaghetti, chili, and shredded cheese
- "4-way" means spaghetti, chili, cheese, and diced sweet onion
- "5-way" means spaghetti, chili, cheese, onions, and beans (cooked separately)
A deep red, satin-smooth sauce aromatic with sweet spices coats the spoon without clinging too heavily, carrying distinct notes of cinnamon, allspice, and unsweetened chocolate. Preparing this regional style departs from standard ground meat cookery by omitting the initial browning phase entirely. Starting the raw beef in cold water ensures the proteins dissolve into the liquid rather than tightening into tough, dry pellets.
- Mix the ground beef thoroughly into cold water before applying heat, breaking every clump apart with a wire whisk or fork so the meat suspends evenly in the liquid.
- Maintain a gentle simmer between 180 and 200 degrees Fahrenheit, as boiling will cause the lean proteins to seize and toughen irreparably.
- Allow the pot to cook uncovered for at least three to four hours until the liquid reduces by roughly one-third and the fat emulsifies completely into the tomato sauce.
- Adapt the profile for dietary restrictions by substituting the beef with finely textured textured vegetable protein at a one-to-one volumetric ratio while retaining the identical spice measurements.
Visual observation remains the primary tool for assessing doneness when simmering large batches without a thermometer. Watch for the surface oil to separate into a fine, rust-colored sheen that indicates the spices have fully integrated with the rendered fats.
