Cincinnati Chili From The Chicken



Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can tomato sauce
  • 2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned.
  3. Stir in the chill powder, cumin, cinnamon, allspice, cloves, and cayenne pepper (if using).cook for 1 minute more.
  4. Add the tomato sauce, water, Worcestershire sauce, vinegar, and bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chili  has thickened.
  5. Season with salt and pepper to taste.
  6. Serve over spaghetti noodles and top with your favorite toppings, such as shredded cheddar cheese, chopped onions, and kidney beans.

Tips

  • For a richer flavor, use beef broth instead of water.
  • If you like you chili spicier, add more cayenne pepper.
  • To make the chili ahead of time, simply cook it according to the instructions and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to eat, simply reheat the chili on the stovetop or in the microwave.
  • Cincinnati chili is traditionally served over spaghetti noodles, but it can also be served over other types of noodles, such as macaroni or rotini
  • Popular toppings for Cincinnati chili include shredded cheddar cheese, chopped onions, kidney beans, oyster crackers, and hot sauce.

               ENJOY!