Recipe courtesy of Gourmet Magazine
Episode: Spice It Up!
Cincinnati-style Chili
Total:
2 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

IDEAS YOU'LL LOVE

Chili Beans

Recipe courtesy of Ree Drummond

Devon's Award-Winning Chili

Recipe courtesy of Devon Fredericks

Beef Chili

Recipe courtesy of Tyler Florence

Bloody Mary Chili

Recipe courtesy of Ree Drummond

Chicken Green Chili

Recipe courtesy of Tyler Florence

Three Bean and Beef Chili

Recipe courtesy of Ellie Krieger

Cincinnati-Style Chili

Recipe courtesy of Gourmet Magazine

Chili

Recipe courtesy of Damaris Phillips

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking