Ingredients:
– 4 cups water (or half water, half beef broth)
– 6 oz tomato paste
– 2 pounds ground beef (80/20)
– ½ cup finely diced onion
– 3 tablespoons chili powder
– 2 tablespoons Worcestershire sauce
– 1 tablespoon apple cider vinegar
– 1 tablespoon light brown sugar
– 2 teaspoons salt
– 1 teaspoon ground cumin
– 1 teaspoon cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground allspice
– ¼ teaspoon ground cloves
– 1 ounce dark chocolate or unsweetened cocoa powder
– 1 bay leaf
Directions:
1. In a large Dutch oven, combine water and tomato paste. Whisk together to combine.
2. Crumble the meat with your fingers and add it to the pot.
3. Add all remaining ingredients to the pot and stir to combine.
4. Bring the pot of chili to a simmer over medium heat. Cover, lower the heat, and let simmer for 2-3 hours, stirring occasionally. Skim off grease as needed.
5. Once cooking is complete, remove the chili from heat and allow it to cool to room temperature. Cover and refrigerate overnight.
6. The next day, remove the layer of grease from the top. Reheat the chili over medium heat.
7. Serve the chili warm over spaghetti noodles or on a hot dog.
Tips:
– If you’re short on time, you can skim the grease off the top of the chili after cooking instead of refrigerating overnight.
– Make sure to break the meat up into fine pieces to achieve the traditional texture of Cincinnati Chili. Enjoy your Skyline-Style Cincinnati Chili!
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