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All Recipes > Cincinnati Chili

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Cincinnati Chili

This recipe came from Tracy Milton, a dear friend of mine through high school, college and beyond.—Jenny

Ingredients

  • 4 C. water
  • 2 (8 oz.) cans tomato sauce
  • 2 C. chopped onions
  • 2 Tbs. chili powder
  • 2 Tbs. vinegar
  • 2 tsp. Worcestershire sauce
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. garlic powder
  • 1/2 oz. unsweetened chocolate
  • 1 bay leaf
  • 1 dried red chili pepper
  • 2 lbs. ground beef
  • Hot cooked spaghetti
  • Chopped onion
  • Shredded cheese
  • Kidney beans

Directions

  1. In a 4-qt. Dutch oven, combine the first 15 ingredients. Bring to a boil. Crumble meat and add slowly to boiling liquid. Return to boiling. Reduce heat and simmer 2-3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper. Serve over spaghetti. Top with chopped onion and shredded cheese and/or kidney beans. Makes 5 cups sauce.

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