I use to have to go to Cincinnati a lot on business trips. One of the places I liked to eat were the Cincinnati Chile shops. They are famous for their chile from plain to a 2 way to a 5 way. I’ve tried them all. My favorite is the one I am craving that day. Great with crackers all year round.
2 Pounds Lean Ground Beef
1 Quart Water, Or Amount To Cover
2 Onions, Finely Chopped
1 (15 Ounce) Can Tomato Sauce
2 Tablespoons Vinegar
2 Teaspoons Worcestershire Sauce
4 Cloves Garlic, Minced
½ (1 Ounce) Square Unsweetened Chocolate
¼ Cup Chili Powder
1 ½ Teaspoons Salt
1 Teaspoon Ground Cumin
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Cayenne Pepper
5 Whole Cloves
5 Whole Allspice Berries
1 Bay Leaf
Step 1 Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
Step 2 The next day, skim the solid fat from the top of the pan, and discard.
Step 3 Place pan with beef over medium heat, and stir in onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf.
Step 4 Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Variations: The Different “Ways” to Serve Cincinnati Chili:
2-Way: Chili + spaghetti. 3-Way: Chili + spaghetti + shredded cheddar cheese. 4-Way: Chili + spaghetti + diced onions + shredded cheddar cheese. 5-Way: Chili + spaghetti + red kidney beans + diced onions + shredded cheddar cheese.