Cincinnati chili

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Cincinatti Chili

One of my favorite dishes for the cooler months. If you never had Cincinnati chili before be adventurous and make a pot of this easy and delicious hearty meal.

This is usually served over pasta and topped with onions, cheese and beans. This sauce is also great for chili cheese dogs.

Time: 2 hours Difficulty: Easy

Recipe:

3 pounds lean ground beef
2 large onions, small diced
6 stalks celery, fine diced
2 small cans tomato paste
2 large cans tomato sauce
6 cups water
3 T. Lemon juice
—Savory Spice Blend—
1 Tbls. Garlic powder
3 Tbls. Chili powder
2 tsp. Cumin
2 tsp. Hot shot pepper blend
1 Tbls. Salt
–Sweet Spice Blend–
1/2 c. Sugar
4 tsp. Cinnamon
1 tsp. All spice

In a large stock or soup pot brown ground beef, drain fat. Add onions and celery and cook over medium heat until onion is tender.

Savory spice blend

Add tomato paste and savory spice blend, stir to coat beef mixture. Add tomato sauce and water, bring chili to a boil and reduce to a simmer for 1 hour. Stir occasionally so chili does not burn on bottom of pot.

Add sweet spice blend to chili and stir. Keep at a simmer for an additional 1/2 hour. Stir occasionally to prevent burning.

Ladle hot chili over cooked and well drained spaghetti noodles, top with shredded cheddar cheese and diced onion.

I used to make this all the time from a McCormic spice box kit. There was two different spice packets and it was perfect until they discontinued the product. The task then became to recreate that flavor profile with my own recipe. Many pots of chili later and a lot of tweaking I got this recipe, just what I was looking for.

Enjoy!!

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