Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 9 2018
Eating Around The U.S. - Cincinnati Chili
In Cincinnati, you can get your chili one of three different combos...
3-Way - Steaming spaghetti covered with chili, topped with a mound of shredded cheddar cheese.
4-Way - A 3-Way with onions or beans.
5-Way - A 3-Way with onions and beans.
2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1⁄2 ounce grated unsweetened chocolate or 2 3⁄4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon ground red pepper or 1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cloves
1 bay leaves or 1⁄8 teaspoon bay leaf powder
Toppings
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)
Brown ground beef and onion. Drain.
Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.
Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings.