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Cincinnati Style Chili

Not you average chili. Serve over spaghetti or hot dogs and with bean or onion and loads of cheese!

Course Main Course
Keyword chili, gluten free
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Author Amber Gaines

Ingredients

  • 4 cups water
  • 6 oz tomato paste
  • 1/2 oz unsweetened chocolate (Bakers) softened
  • 1/4 cup chili powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • 2 tbsp apple cider vinegar
  • 1 lb ground beef
  • 16 oz shredded mild cheddar cheese (optional)
  • diced onion (optional)
  • 1 can chili beans drained

Instructions

  1. Add the water to a large pot. Add tomato paste and chocolate and heat over medium high heat. Whisk to incorporate.

  2. Add all spices, sugar and vinegar and whisk to combine.

  3. Crumble the beef into the pot using your hands to get pieces as small as possible. Then use a potato masher to break up further.

  4. Bring the mixture to a boil then turn down to simmer for 1-1/2 hours until thickened to look similar to spaghetti meat sauce using the potato masher several more time while cooking to break up the beef into very small pieces.

  5. Serve over spaghetti and top with optional beans, onions and cheese or over hot dogs with optional beans, onions, cheese and mustard.

Recipe Notes

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