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Nutrition Facts
Serving Size 1 (136g) Recipe makes 25 servings
Calories 125
Calories from Fat 33		(26%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 307mg		12%
Potassium 410mg		11%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 3.6g	14%
	Sugars 1.9g
Protein 11.5g		22%
detailed view... how is this calculated?

Ospidillo Cafe Cincinnati Chili No. 2

Recipe #133250 | 7 hours | 1 hour prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bone Man
Aug 11, 2005

If you've ever eaten "Cincinnati Chili" at Gold Star Chili, Empress Chili, or Skyline Chili restaurants in Cincinnati, Ohio and liked it, then you'll love this recipe. It's really "Greek Chili" and most copycat recipes have chocolate in them — this one does not. Use this chili over spaghetti (topped with shredded cheddar, diced onions, and Tabasco, a.k.a. "Thee-Way", or, use it as a great hot dog (coney) chili sauce. Yes, it takes awhile to make it but you won't mind so much after having tasted it.

SERVES 25 (change servings and units)

Ingredients

1 quart chicken broth
2 lbs ground chuck
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 large chopped onions
1 fresh garlic clove
1 teaspoon worcestershire sauce
2 tablespoons chili powder
1 teaspoon canned black pepper
1 teaspoon salt
1 1/2 teaspoons ground allspice
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1 1/2 teaspoons cider vinegar
3 large bay leaves
1 whole red bell pepper
2 (16 ounce) cans dark red kidney beans, drained and rinsed

Directions

1
In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
2
Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
3
Cover, and allow the chili to simmer for three hours, stirring often.
4
At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
5
Simmer for two more hours, again stirring often.
6
At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
7
Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
8
Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.

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Featured Reviews for This Recipe

From: Chattes

On Oct 12, 2009

I think I'm in love with Bone Man! Being a native born California girl and never been to Cincinnati, I have nothing to compare this with, but this chili is wonderful. It's so different from the other chili dished I've made over the years but so favorable. Because several people were going to be eating this, I didn't add any jalapeno peppers while it was cooking but had some on the table for those that wanted to add another layer of taste. This won't be the last time I make this. I wouldn't change a thing to this fantastic chili.

0 people found this review helpful

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From: Slim PA

On Nov 25, 2008

Bravo! Thanks Bone Man for a most authentic Cincy chili experience. We had it three way and had enough left over to freeze for some Cincy chili dogs later. Well worth the work and highly recommended. Don't change a thing... Bone-Man's got it spot on!

1 person found this review helpful

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From: Family of four

On Jan 11, 2006

Excellent recipe. Thank you Bone Man. I used to live in Tulsa, OK and one of the little restaurants served this and I enjoyed it. It has a unique flavor and it is a comfort food in our household. I am sorry for the hurtful and unhelpful comments from "evelync1985". It is unfortunate that people do not have more tact and humility for others. I urge this review to be ignored.

14 people found this review helpful

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From: Susie D

On Sep 29, 2005

I had not experienced Cincinnati Chili, but had read about it. It definitely isn't the Texas chili I am used to. =) The flavor reminded me alot of the wonderful meat mixture in pastitsio. It is still HOT here in Texas so I first cooked the meat in the stock on the stovetop, then transferred to the crockpot. After that I followed the instructions exactly. I did cut this in half, but won't next time. I plan to make the whole batch & freeze some for later use. This does take a long time to prepare but the results are worth it. Thank you Bone Man for sharing this keeper of a recipe with us!

7 people found this review helpful

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