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Cincinnati Style Chili

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By Randy Garbin

Posted January 2nd, 2008

This article is reprinted with permission from More Retro Diner: A Second Helping of Roadside Recipes (Retro), by Randy Garbin, (2005, Collectors Press)

More Retro Diner: A Second Helping of Roadside Recipes (Retro)

Servings:	6
Author Notes:	The folks in Cincinnati have their own unique way of serving chili that's like no where else. But this recipe will alow you to have authentic Cincinnati chili anywhere.
Ingredients:	2 pounds ground chuck 2 medium onions, diced 3 cloves garlic, diced 2 cups beef stock 1 cup water 1 can (16 ounces) tomato sauce 2 tablespoons red wine vinegar 2 tablespoons Worcestershire sauce 1 large bay leaf 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon paprika salt and black pepper to taste 1 cinnamon stick 1/2 square (1/2 ounce) unsweetened chocolate 1 can (16 ounces) kidney beans, drained and rinsed 1 small onion, chopped for garnish 1 cup grated cheddar cheese for garnish 3 cups cooked spaghetti
Instructions:	1. Simmer meat, onions, and garlic in a large stew pot over low heat. Meat should lose its red color but not be overcooked while vegetables soften. Stir frequently for about 15 minutes. Spoon off and discard excess fat. 2. Add stock, water, tomato sauce, vinegar, Worcestershire sauce, and bay leaf. Stir well for about 5 minutes, keeping heat low. Add chile powder, cumin, oregano, paprika, salt, pepper, cinnamon stick, and chocolate. Stir until everything Is mixed well and chocolate has melted in. Add beans and mix well. 3. Simmer 1 1/2 hours, stirring occasionally so chili doesn’t scald on the bottom of the pot. Add water if it seems to be getting too thick. 4. Remove bay leaf and cinnamon stick just prior to serving. 5. Serve hot, garnished with a bit of chopped onion and some cheese. In Cincinnati the chili is served over hot spaghetti.