Description
A surprisingly delicious, uniquely American chili. This recipe captures the iconic Cincinnati flavor.
Ingredients
Units
Scale
- 2 lbs (900 g) ground beef or a pork/beef mix
- 2 cups (480 ml) water
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 3 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 0.5 teaspoon ground cloves
- 0.5 teaspoon cayenne pepper
- 0.25 cups (60 g) tomato paste
- 2 cups (480 ml) beef broth
- ? cup (50 g) dark chocolate shavings
- Salt
- Black pepper
- Shredded cheese
- Oyster crackers
- Remaining chopped onion
- Black beans
Instructions
- Cook the Ground Meat
- In a large pot or Dutch oven, combine the ground beef and 2 cups of water. Cook over medium-high heat, breaking up the beef with a wooden spoon or potato masher until fully cooked and crumbled, about 10 minutes. Drain any excess fat.
- Sauté the Aromatics
- Add two-thirds of the chopped onion and all of the garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until the onion is translucent and aromatic.
- Bloom the Spices
- Stir in chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper. Cook for 1–2 minutes to allow the spices to toast and release their full flavors.
- Build the Chili Base
- Stir in the tomato paste and beef broth, mixing well to dissolve the paste. Bring the mixture to a gentle simmer.
- Simmer and Thicken
- Reduce heat to low and let the chili simmer for 20–30 minutes. Stir occasionally until the chili has thickened and the flavors have melded together.
- Add the Dark Chocolate
- Stir in the dark chocolate shavings, allowing them to melt into the chili. Mix well to ensure the chocolate is fully incorporated.
- Season and Serve
- Taste the chili and adjust the salt and black pepper as needed. Serve over cooked spaghetti, topped with shredded cheese, remaining chopped onions, oyster crackers, and black beans.
Notes
- For a richer flavor, use a combination of 80% ground beef and 20% ground pork.
- To make this chili vegetarian, substitute the ground meat with 1 (28 ounce) can of crushed tomatoes and 1 cup of cooked lentils.
- Leftover chili freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100