I was introduced to Cincinnati Chili late in life, at a Skyline Chili restaurant while visiting southeastern Indiana and Ohio. Better late than ever, though! I was hooked.
I’ve been trying to make the quarantine-induced endless stream of home-cooked meals interesting, so I dusted off a recipe from our Joy of Cooking and made it for dinner yesterday. It was delicious! I might make it every week. 🙂
If you’ve never been treated to the savory goodness of the blended spices in its sauce, you are missing out. Check your spice cabinet inventory and get cooking!
Here’s how to make you some!
Cincinnati Chili (adapted from Joy of Cooking)
Makes 3 servings
Bring 2 cups water to a boil in a large pot
1 lb ground beef sirloin
Stir until separated, and reduce heat to a simmer.
1 medium onion, finely chopped
3 garlic cloves, crushed
1 8 ounce can tomato sauce
1 T apple cider vinegar
1 T Worcestershire sauce
5 whole black peppercorns, ground
4 whole allspice berries, ground
1/4 tsp ground cloves
1 large bay leaf
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp ground cumin
1⁄4 ounce unsweetened chocolate, grated
Bring again to a boil, then reduce the heat to a simmer and cook covered for 2 1⁄2 hours. Refrigerate overnight and reheat, or eat it right away! Don’t forget to discard that bay leaf.
For a 2-Way, serve over cooked thin spaghetti (2 oz of dry pasta per serving).
For a 3-Way, which is my favorite, add a pile of finely shredded cheddar cheese.
For a 4-Way, add chopped onions on top of the cheese.
For a 5-Way, add cooked red kidney beans.