Chili Cincinnati

Votes: 2

Photo of the dish: Kat Teutsch

Time: 2 hours.
Complexity: easily
Servings: 8

Cincinnati Chili - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. l. olive oil
2 large sweet onions (Vidalia variety), finely chopped, plus more for sprinkling
900 g ground beef (neck)
Coarse salt and freshly ground black pepper
4 cloves garlic, chopped
1 can (450 g) of tomato sauce
2 medium-sized tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder (See the recipe for the chili pepper spice mix here)
2 tbsp paprika
1 tbsp. ground cinnamon
2 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp cayenne pepper
450 g cooked spaghetti
Cooked pinto beans and shredded cheddar cheese, for topping
Crackers, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Transfer to a platter. Add the ground beef and 1/2 teaspoon each of salt and ground black pepper. Cook, breaking up the meat with a spatula, for about 4 minutes. Remove from the heat and return the onion to the pan; stir in the garlic.
In a bowl, combine tomato sauce, tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves, and cayenne; add the mixture to the saucepan along with 1 cup water and stir. Bring to a simmer and simmer over medium-low heat until the chili has thickened slightly, about 1 hour 30 minutes.