Posted December 28, 2007 by Nick Lindauer in Recipes

How to Make Cincinnati Chili – Round 3

It’s actually a little chilly here in Texas and that means it’s time to make some chili! After going through all the Christmas goodies we received, I decided that I wanted to try another Cincinnati Chili recipe . The feedback from the previous two recipes (Round 1 & Round 2) was terrific and I decided to use a combination of all the recipes left in the comments and some of the tips as well. The resulting recipe goes like this:

Cincinnati Chili - Round 3

  • 1 med. white onion – chopped
  • 6 cloves garlic – minced
  • 2.5lbs ground beef
  • 1 can (14oz.) low sodium beef broth
  • 1 can (6oz.) tomato paste
  • 1 can (8oz.) tomato sauce
  • 1 oz. unsweetened chocolate
  • 1 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 tsp. ground tumeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamon
  • 2 bay leaves (Turkish)
  • 2 tsp. ground cumin
  • 6 tbsps. chili powder
  • 2 tbsps. worchestershire
  • 4 cups water
  • Salt (to taste)

Cincinnati Chili - Round 3
Raw meat soup: not looking good yet.
Directions: Begin to bring water to a boil. When just warm, start adding the beef. Crumble with your hands to a fine consistency. Bring meat soup to a boil and then reduce heat to medium low.

Cincinnati Chili - Round 3
Add everything else to the pot
Add remaining ingredients – garlic, onions and all of the seasonings and stir. Let simmer for 3-4 hours on med low heat.

Cincinnati Chili - Round 3
After stirring in everything, looking better – smelling great.
Cincinnati Chili - Round 3
After 4 hours of simmering
After cooking for a few hours, you end up with a house that smells delicious and a pot of chili that looks like the Exxon Valdez crash landed in it. But according to those that responded to the first few recipes I posted, that’s how it’s supposed to look like. My cardiologist is going to yell at me for this one.

Cincinnati Chili - Round 3
On spaghetti
Cincinnati Chili - Round 3
Close up
Overall – This isn’t your typical chili and it’s definitely an acquired taste – but I like it. It’s like a funky meat sauce for your noodles. I think with this version I may have put in too much unsweetened chocolate – something wasn’t quite right. It was delicious, but not what I remembered from recipe2 Round 1 & Round 2. Oh well, back to the chili drawing board…

Nick Lindauer

The Original Hot Sauce Blog