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Round 2 of Cincinnati Chili making, just over a year since we last attempted Cincinnati Chili. This time around I made quite a few changes and even brought in my ace in the hole: the slow cooker. To get the right balance of ingredients this time around, I consulted several recipe books, blogs and magazines. You’d be amazed at the variety of Cincinnati Chili recipes there are in the world - all with the same goal in mind. So I took the best of the best this time around and concocted a recipe that is all my own.
- Ingredients:
- 1 med. white onion - chopped
- 4 cloves garlic - minced
- 2.5lbs ground beef
- 2 cans (14oz.) low sodium beef broth
- 2 cans (8oz.) tomato sauce
- .5oz. unsweetened chocolate
- 1/2 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. ground tumeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cardamon
- 2 bay leaves
- 1/2 tsp. ground cumin
- 6 tbsps. chili powder
- 2 tbsps. BBQ sauce
- 2 tbsps. cider vinegar
- 2 tbsps. worchestershite
- 1 cup water
- Salt (to taste)
Directions:
In a large pan, saute garlic and onions until soft. While the onions are cooking, start getting the dry spices together.
Once onions are soft, add broth (plus one can of water) to the pan.
Add the beef (yeah, not pretty - again, at this point I thought about jumping ship on this recipe.) and the tomato sauce & seasonings. Bring to a boil.
Transfer the chili to your slow cooker and allow to cook on low for 6-8 hours. Leave the house if you can to avoid having to smell the goodness that is this chili cooking. Taste test towards the end of the cooking time and add more seasonings as necessary.
Serve Cincinnati Chili over spaghetti noodle, along with shredded cheddar cheese, onions and sour cream if you wish. This recipe will feed 2 people for 4-5 days (lunches & dinners)
Again, like the first attempt, I consider this recipe a success. The ground cloves and cardamon have a strong flavor so go easy at first. I added a bunch of salt towards the end as well. Excellent stuff! It’s much better after cooling in the refridgerator and re-heating the next day, it allows the flavors to blend a bit more and you can easily remove that layer of grease. From start to finish it took 45 minutes to prepare and 7.5 hours to slow cook.
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Chili Recipes, Recipes
Permalink: How to Make Cincinnati Chili - Round 2
One year ago: Recipe: John's Hot Pepper Pasta
- Related Posts:
- How to Make Cincinnati Chili - Round 3
- How to Make Cincinnati Chili
- Review: Cin Chili Mix
- Recipe: Round Up Chili
- How to Make Chile Verde
10 Comments »
Wow, I wouldn’t be able to wait 7.5hrs of cooking time, my mean chili takes about two hours, and I find that still too long(mostly b/c the smell gets to me and I have to have it! 
)….but I wouldn’t mind trying it out, looks mint
Hey Nick, that Chili looks really friggen’ gooood! I would definitely give it a 10 / 10 
HA HA 
I CRACK MYSELF UP HA HA
Vic on 8/18/2006 at 7:30 pm said:
Hey Nick, that Chili looks really friggen’ gooood! I would definitely give it a 10 / 10
10/10 what kind of review is that! This is bs…..
Love ya vic !
huvason on 8/18/2006 at 7:43 pm said:
10/10 what kind of review is that! This is bs…..
Love ya vic !
Back at ya huv!
Chili without Cilantro and Chorizo? Hmmmm, maybee it’s just an Arizona thing.
You’re missing one key ingredient, the chocolate. Cincinnati chili has some coacoa in it which gives it the dark brown color. Also, the onions should not remain in the chili during cooking and should be added later if you want a 4/5/6 way. Also, lighten up on the meat a little. No fast food chain puts that much meat in their products, that would be too good of a deal for the consumer!
Another little tidbit from a Cincinnati native…. if you have a lot of the juice left, take some oyster crackers and mash them up in it, to make another little bit of ‘chili’ I have done that all my life (as have many people here), but I am still stumped as to why they give you a big bowl of oyster crackers on the side all the time, other than to soak up the leftover juices. Just another stupid cincinnati thing, but hey, we also say ‘please?’ instead of ‘what did you say?’…. go figure
I just made this recipe today….Oh, my God! Wow! It’s tatsed just like Steak and Shake without the grease.
I did make a few changes:
1-instead of cardamom I used a marsala blend (bought bulk from Whole Foods)
2-Instead of Chocolate I used a 1inch by 1/2inch piece of Jalapeno Fudge that I bought from the Candy Lady in Old Town, New Mexico.
3- Instead of clove and the all spice, I used a 1/4r teaspoon of Pumpkin Pie filling.
Last- I toppped with Sour Cream, the cheese, and a 1/2 of Nando’s Peri-Peri Garlic Hot Sauce.
Needless to say, it was excellent stuff.
Hmm, worster-shite. That’s interesting. Wonder if that was intentional, or a typo.
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Smilies - HSB Rules & Regs - Spamtastic?
Based on your efforts, I guess I’ll have to give Cincy chili another try
Had it a few times while a student at Univ of Cincy and just couldn’t stand the cinnamon in it. Another trip to Jungle Jims & a stop at a chili shop it is 