Cincinnati Style Chili
Ingredients
- 3 Tablespoons Vegetable Oil
- 4 Cloves Garlic, minced
- 4 Tablespoons Chili Powder
- 3/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Ground Coriander
- 1/4 Teaspoon Cinnamon
- 2 Eight Ounce Cans Tomato Sauce
- 1 Tablespoon Molasses
- 2 Tablespoons Cider Vinegar
- 2 Large Onions, chopped
- 3 Pounds Ground Chuck Meat
- 2 Teaspoons Sweet Paprika
- 1/4 Teaspoon Turmeric
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cardamom
- 2 Tablespoons Unsweetened Cocoa Powder
- 3 Cups Beef Broth
- Salt and Pepper, to taste
Instructions
In a heavy kettle, cook the onion in oil, over medium heat, stirring until they are softened. Add garlic and cook for 1 minute. Add the chuck, brown and drain. Add chili powder, cumin, paprika, cayenne coriander, allspice, cinnamon, turmeric, and cardamom. Cook for 1 minute. Stir in tomato sauce, cocoa, molasses, beef broth, 3 cups water, vinegar, salt and pepper. Bring to a boil. Turn to low and simmer for 1 1/2 hours. Serve over pasta or rice. Top with chopped onion and shredded cheddar cheese. Serves 6.