I know chili is widely debated, but one taste of Cincinnati chili has the power to end the debate. It is the best in the world, hands down. This chili is a staple in my home today and was woven into the fabric of my childhood, from family nights to post-football game meals to after-church lunches. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/2 ounce chocolate
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tri-color beans, rinsed and drained
- 1 can (16 ounces) chili beans
- 1 can (4 ounces) chopped green chiles, optional
- 1 cup beef bone broth
- 1 tablespoon Worcestershire sauce
Directions
-
1Measure out the spice blend into a bowl for a seamless cooking experience. Add olive oil to a pot and add your diced onion; cook the onion for 3 to 4 minutes until translucent. Add one can of tomato paste to the onions. Once the onions become translucent, add minced garlic cloves and cook for about 1 minute until fragrant.
-
2Add one pound of ground beef, spice blend and chocolate to the pot and brown the meat. Once the meat is browned and the chocolate melted, add a 28-oz. can of crushed tomatoes, green chilis (optional), tri-blend beans and chili beans. Once mixed, add 1 tablespoon of Worcestershire sauce and 1 cup of beef broth. Cover the pot and allow the flavors to simmer, marrying together for at least an hour.
-
3Build your chili bowl. The traditional way is with spaghetti, chili and cheese. I like to start my base with sour cream, add chili, more sour cream, cheese, onion and jalapeno peppers. Customize the way you like and enjoy!
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
