Cincinnati Chili
fromtasteofhome.comwww.tasteofhome.com/recipes/cincinnati-chili-2
Cincinnati chili is special, right down to its long list of spices and one not-so-secret ingredient. Cincinnati—aka Cincy or Queen City—is well-known for the midwestern staple.
Ingredients
Instructions
In a Dutch oven over medium heat, cook the beef and onion until the meat is no longer pink and the onion is tender, 10 to 12 minutes. While cooking, break the meat into the smallest crumbles possible; this is not chunky chili. After fully cooked, drain some of the fat off the meat.
Add the water, tomato sauce and paste, chili powder, chocolate, garlic, cider vinegar, Worcestershire sauce, bay leaf and spices to the pot with the meat and onions. Bring everything to a boil, then reduce the heat and simmer, uncovered, for about 1-3/4 hours, stirring occasionally. The consistency should be more soupy than a thick stew.
Discard the bay leaf and serve, if desired, on top of cooked spaghetti or a hot dog with any variation of cheese, additional chopped onion, kidney beans and oyster crackers.
Nutrition
- Calories
- 431 calories
- Fat Content
- 24g fat (9g saturated fat)
- Cholesterol Content
- 112mg cholesterol
- Sodium Content
- 967mg sodium
- Carbohydrate Content
- 18g carbohydrate (6g sugars
- Fiber Content
- 5g fiber)
- Protein Content
- 37g protein.
