This classic Midwestern recipe will blow your mind! This chili is nothing like what you have eaten before!
2 lbs ground beef (80/20)
4 c. water (OR can do half water, half beef broth)
6 oz. tomato paste
½ c. onion finely diced
3 tbsp chili powder
1 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp light brown sugar
1 tsp ground cumin
1 tsp cinnamon
2 tsp salt
¼ tsp ground cloves
1 oz. dark chocolate OR unsweetened cocoa powder
1 bay leaf
½ tsp ground nutmeg
¼ tsp ground allspice
cheddar cheese shredded
spaghetti noodles cooked
Combine the water and tomato paste in a large dutch oven.
With your fingers, crumble the meat and add them to the liquid in the pot. Then, stir in the rest of the ingredients.
Let everything simmer over medium heat. Put the lid on and decrease the heat. Allow the chili to simmer for 2 to 3 hours, stirring often. As needed, skim the grease from the top.
Take the chili off the heat and let it cool to room temperature. Replace the lid and keep it in the fridge overnight to chill.
Break up the grease on top of the chili using a spoon after the chili has cooled overnight.
On medium heat, bring the chili back to a low simmer.
Ladle the chili over spaghetti and serve warm. Or serve it on a hot dog. Enjoy!
If serving right away without chilling overnight, skim the grease on top of the chili as best as you can.
How To Make it Gluten free
Use gluten-free Worcestershire sauce or replace it with a mixture of red vinegar or balsamic vinegar and tamarind paste.
Keywords: Cincinnati Chili Recipe
Find it online: https://nodashofgluten.com/cincinnati-chili-recipe/