Cincinnati Chili

Susan just called for this. How could this recipe not already be on this blog as it is one of the chiefest favorites of all. Diane Gilcrest introduced me to Cincinnati chili when we were single girls in Chicago. She had grown up in Cincinnati and had "Skyline chili" all the time. Shortly after she served it to me from pre-made packets, we found the recipe in the newspaper. That is the recipe I have used ever since. Made it for a church chili supper one time in Arkansas (Covenant PCA, Fayetteville) and elder Mike Walsh recognized it for what it was and got very excited that someone had made Cincinnati chili. The Cincinnatians serve this over spaghetti noodles and topped with red kidney beans, chopped onions, shredded cheddar, and oyster crackers.

1 qt. beef broth (4 cubes bullion & 4 c. water)

2 lbs. ground beef

Boil water and add beef, stirring until meat separates into small pieces. Cover and simmer 30 minutes.

Add:

1/4 c. onion flakes (or 1 large minced onion)

4 T. chili powder

1 t. ground cinnamon

1 t. ground cumin

3/4 t. minced instant garlic (or 8 cloves minced fresh garlic)

1/2 t. salt (sometimes this is too much, depending on saltiness of broth and tomato sauce. So hold until end.)

1/4 t. ground allspice

1/4 t. ground cloves

1/16 t. red pepper

1 bay leaf

1 15 oz. can tomato sauce

1 T. cider or white vinegar (cider vinegar is nicer)

1/2 oz. unsweetened chocolate (or 1-1/2 T cocoa powder)

Bring to boil, reduce heat and simmer, covered, stirring occasionally, about 1 hour.

Refrig. overnight and skim fat off before reheating. (This step can be done between broth/beef stage and spice stage if you like, which, I think, retains more spices.)