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I have lived in the Greater Cincinnati area my whole life and have grown up eating "Cincinnati Chili". For those of you who have never had this it is very interesting and delicious. Cincinnatians eat theirs on hotdogs topped with mustard, cheese and onion, or on top of cooked spaghetti topped with cheese, onions and beans (very well cooked pintos), called a five-way. There are numerous chili parlors in Cincinnati specializing in this chili and I think this recipe is just as good as many of those establishments.
1 quart water 2 pounds ground beef ½ tsp ground cumin !/2 tsp cayenne pepper (or to taste) 1 tsp cinnamon 2 tbsp chili powder 1 ½ tsp allspice 11/2 tsp black pepper 3 whole bay leaves 1 tbsp salt 1 ½ tbsp white vinegar ½ tsp Worcestshire 2 large onions, chopped 1 whole clove garlic 1 6-ounce can tomato paste Add water to a large pot. Crumble ground beef into it. Add remaining ingredients and bring to a boil. Stir and then reduce to a simmer. Continue simmering for 3 hours Remove bay leaves and garlic clove Go To Page: 1
The copyright of the article Cincinnati Chili in Multicultural Cuisine is owned by Melissa Ecton. Permission to republish Cincinnati Chili in print or online must be granted by the author in writing.
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