Cookbook:Cincinnati-Style Chili

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Cookbook | Ingredients | Recipes


  • 2 pounds ground beef
  • 1 quart cold water
  • 1 (6-ounce) can tomato paste
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, minced
  • 1 Tablespoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 3 Tablespoons chili powder
  • 1 Tablespoon salt
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon marjoram
  • 1/8 teaspoon ground cloves
  • 2 bay leaves


  1. Crumble the raw ground beef into the cold water. Add remaining ingredients and spices. Stir well, breaking the meat up before cooking. Cover and simmer over low heat for two hours, stirring occasionally. Refrigerate and remove solidified grease.
  2. Reheat and serve over spaghetti. Top with cheese to make a Three-way, top with onions and cheese to make a Four-way, top with cooked pinto beans, onions and cheese to make a Five-way. May also be used as hot dog sauce with mustard and minced onions to make a Coney, add shredded cheese to make a Cheese Coney.