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CINCINNATI CHILI Recipe

Ingredients

How to make it

  • 1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to
  • a boil in a large saucepan. Add the ground chuck, stirring vigorously
  • to separate the meat into individual strands. As soon as the foam from
  • the meat rises to the top (this takes about 30 seconds) and before the
  • water returns to a boil, drain the meat into a strainer and set it
  • aside.
  • 2. Rinse and dry the empty saucepan. Set the pan over medium heat and
  • add the oil. When the oil is warm, add the onions and cook, stirring
  • frequently, until the onions are soft and browned around the edges, about
  • 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir
  • in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black
  • pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly,
  • until the spices are fragrant, about 30 seconds. Stir in the broth,
  • water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove
  • any browned bits.
  • 3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
  • 4. TO SERVE: Divide the buttered spaghetti among individual bowls.
  • Spoon the chili over the spaghetti and top with the cheese, beans, and
  • onion. Serve immediately.

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choclytcandy Dallas, Dallas

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