Cincinnati-style Chili

Many people would hesitate to recognize this as chili, but I think anyone would recognize it as delicious. My colleague from Cincinnati endorses this as a reasonable approximation of Skyline’s famous product.

Cincinnati-Style Chili (around 8 servings):

  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 2 lb ground beef
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 1/2 cups canned tomato puree or sauce
  • 1 1/2 cups water
  • 1/2 cup commercial barbeque sauce (non-smoky)
  • 2 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 1 oz unsweetened chocolate
  • 2 bay leaves

To serve:

  • cooked spaghetti
  • cooked beans (ideally kidney, but I used pinto last time)
  • shredded cheddar cheese
  • minced raw onion

Brown the beef in the oil. Add onion, garlic, and spices. After a little while add everything else. Cook for 1 hour. Serve atop spaghetti, topped with cheese, onions, and beans.


About tandooritaco

This is a blog about food.
This entry was posted in american, beef and lamb, budget cooking, pasta. Bookmark the permalink.

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