Cincinnati Chili


2 lbs ground chuck
2 medium onions, finely chopped
1 quart water
2 (8 ounce) cans tomato sauce
1/2 teaspoon allspice
1 teaspoon garlic powder
4 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 ounce unsweetened chocolate
2 tablespoons cider vinegar
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
2 teaspoons ground cinnamon
1 teaspoon salt
4 drops Tabasco sauce
2 teaspoons paprika
2 beef bouillon cubes


Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.

Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.

Serves with any or all of the following accompaniments:

  • 1 way: cooked spaghetti.
  • 2 way: finely grated cheddar cheese
  • 3 way: chopped raw onion
  • 4 way: cooked kidney beans
  • 5 way: oyster crackers



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s