Traditionally this is served over spaghetti. Can also be used as a chili sauce on hot dogs.
- 2 larges Spanish yellow onions, chopped
- 3 cloves fresh garlic, minced
- 6 tablespoons tomato paste
- 1 tablespoon medium-heat chile powder
- 3 tablespoons oregano
- 4-1/2 teaspoons cinnamon
- 3/4 teaspoon allspice
- 3 teaspoons salt
- 2 teaspoons black pepper
- 6 cups tomato sauce
- 6 cups chicken broth
- 3 tablespoons brown sugar
- 3 tablespoons vinegar
- 4-1/2 pounds ground beef
- 3 pounds spaghetti
- Shredded cheddar cheese
- Chopped onion
- Rinsed kidney beans
- Brown ground beef in fry pan–do not hard-fry it–keep it soft. Use immersion blender when cooked to make it very fine. Drain grease. Set aside.
- Saute onions in a bit of oil until limp and lightly browned.
- Add garlic, tomato paste, and spices. Cook about 1 minute to “bloom” spices.
- Now add tomato sauce, chicken broth, brown sugar and vinegar. Bring to a simmer.
- Add ground beef. Stir. Simmer for 15 minutes.
To serve: You get to pick how you like to eat Cincinnati Chili. 2-way to 5-way. (spaghetti, chili, cheese, onions, beans) Most of us go for the 5-way.
Note: The original recipe instructed you to put the raw meat into the sauce and break it up with a potato masher – no thanks. We also forgot to use the vinegar and brown sugar and we still gave the recipe a 10! The recipe called for 6 tablespoons of chili powder and we drastically reduced that. Folks can use hot sauce if they need more heat.
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