Cincinnati Chili
Yield
6 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
|
|
| 1 | tablespoon |
pork
lean |
*
|
| 1 | pound |
ground beef, lean
|
|
| 4 | each |
onions
chopped |
|
| 6 | each |
garlic cloves
finely chopped |
|
| 1 | tablespoon |
cumin seeds
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
allspice
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 4 | tablespoons |
cocoa powder
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 4 | tablespoons |
white vinegar
|
|
| 1 | can |
tomato purée (passata)
28-ounces |
|
| 1 | tablespoon |
oregano
|
|
| 1 | x |
salt
|
*
|
| 4 | tablespoons |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 15 | ml |
pork
lean |
*
|
| 453.6 | g |
ground beef, lean
|
|
| 4 | each |
onions
chopped |
|
| 6 | each |
garlic cloves
finely chopped |
|
| 15 | ml |
cumin seeds
|
|
| 3 | each |
bay leaves
|
*
|
| 1E+1 | ml |
cinnamon
|
|
| 1E+1 | ml |
allspice
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 6E+1 | ml |
cocoa powder
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 6E+1 | ml |
white vinegar
|
|
| 1 | can |
tomato purée (passata)
28-ounces |
|
| 15 | ml |
oregano
|
|
| 1 | x |
salt
|
*
|
| 6E+1 | ml |
red pepper flakes
|
|
Directions
Heat a 12-quart heavy stockpot 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 and bring to a simmer.
Cook, covered, for 1½ hours.
You may need to add water to the dish as it cooks.
The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions.
