Amazing Cincinnati Chili
Submitted by LKilbride
Cincinnati’s iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.
YIELD
16 servingsPREP
10 minCOOK
1¾ hrsREADY
2 hrsThis isn’t your Texas-style bowl of red; Cincinnati chili is a completely different animal.
Ground beef and pork simmer with an unexpected blend of cinnamon, allspice, cocoa powder, and cumin, creating a fragrant meat sauce with Greek and Mediterranean roots.
The kidney beans cook right in the chili for a one-pot meal that’s traditionally served over spaghetti and topped with shredded cheddar and raw onions.
It’s polarizing, it’s regional, and it’s absolutely worth trying.
Kitchen Tips
- Toast cumin seeds in the pan before adding meat for deeper flavor
- Simmer low and slow for 90 minutes to let spices meld
- Serve Cincinnati-style: over spaghetti with beans, onions, and sharp cheddar
- Leftovers taste even better the next day as flavors develop
Ingredients
Directions
Heat a 12 quart heavy stock-pot and add the oil.
Sauté the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear.
Drain the fat and discard.
Add the remaining ingredients, including the beans, and bring to a simmer.
Cook, covered, for 1½ hours or until the beans are very tender.
Comments
