Dawn's Cincinnati Chili Recipe #379613
My S/O had this recipe from his best friend and we tweaked it a bit to create exactly what we like. I love it as hot dog chili, but we eat it over spagetti, topped with shredded cheese, oyster crackers, chopped onions and sour cream. We've had nachos with this, great for movie watching! I would love to add chili beans, but he doesn't care for them so that hasn't happened yet, but I bet it would be good!
We make a batch and freeze 1/2 every time. It's so easy to just pull it out, defrost/heat and you have a meal in minutes.
3½ hours | 30 min prep
SERVES 8 -10
- 3 lbs ground beef (no less than 80% for best results)
- 1 1/2 quarts water
- 2 (6 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 1/2 cups diced onions
- 1 stalk chopped celery
- 1 1/2 teaspoons ground allspice
- 2 tablespoons chili powder
- 1 whole unsweetened chocolate square (1 ounce)
- 3 minced garlic cloves
- 2 tablespoons cocoa
- 2 tablespoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 1/2 tablespoons white vinegar
- 2 bay leaves
- 1 teaspoon salt
- 3 whole cloves (count them so you can find them later!)
- STOVETOP:.
- Do NOT brown meat first.
- Combine meat, onions and celery with water and boil slowly for 30 minutes or so.
- Do NOT drain.
- Add remaining ingredients and simmer for 2.5 to 3 hours, stirring occasionally.
- Cover for up to the last hour, depending on the consistancy you preferr. We like it fairly thick so we rarely cover it. For best results, refrigerate, skim fat off of top, reheat for whatever you are in the mood for!
- CROCKPOT: Add all ingredients in crock pot. Cook for 6 hours.
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5 stars