"Cincinnati" Chili

I lived in Cincinnati, Ohio for three years. It wasn't easy. It was a tough transition coming from Long Beach, California - where the beaches were beautiful and the weather was always perfect. Snow was something you only saw in movies... and it looked fun! It's totally not. However, one of the few things I did enjoy about living in the Queen City was the food. Chili is a "big deal" in Cincinnati. They pour it on a heap of spaghetti, throw some onions and cheese on top and call it a "three-way." Weird? Yes. Good. Yes.

I found this recipe at championchilirecipes.com. I figured I'd put it to the test and see how close it came to the Cincinnati favorite I remember. It was very similar and, whether it tasted like Cincinnati chili or not, it's a very good chili recipe and worthy of trying.

My Tip: I added 1 teaspoon of unsweetened cocoa powder. It works great!!


Cincinnati Chili

Ingredients:

2 pounds lean ground beef
1 cup chopped yellow onion
2 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon allspice
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon unsweetened coca powder
1 can (15 ounces) tomato sauce
1 can kidney beans
2 cups water
1 tablespoon vegetable oil
1 cup shredded cheddar cheese


Directions:

1. In a bowl, mix together all the spices (chili powder, sugar, cinnamon, allspice, coca powder, salt, pepper).

2. In a pot, heat vegetable oil on medium-high. Add ground beef and onion. Cook until meat is no longer pink.

3. Drain excess oil and fat from pot. Place back on stove.

4. Add spices to the beef and onion. Stir.

5. Add 2 cups of water. Stir.

6. Add beans. Bring to boil then reduce heat and simmer for 45 minutes, stirring occasionally, uncovered.

6. Serve hot, topped with LOTS of cheddar cheese! ;-)