Cincinnati-Style Chili
Ingredients
A note about dairy: When served without cheese, this recipe is dairy free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
onion, finely chopped
1 clove
garlic, finely minced
2 lbs.
93% lean ground beef
2 tbsp.
Kowalski's Ancho Chile Powder, to taste
1 tbsp.
unsweetened cocoa powder
1 tbsp.
brown sugar
1 ¼ tsp.
kosher salt
1 ¼ tsp.
Kowalski's Dried Oregano
¾ tsp.
Kowalski's Ground Cumin
½ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
Kowalski's Ground Cinnamon
28 oz.
canned crushed tomatoes
2 ½ cups
beef broth
8 oz.
tomato sauce
- for serving, your choice: hot cooked spaghetti noodles, finely shredded sharp Cheddar cheese, diced white onion, hot cooked light red kidney beans and oyster crackers
Directions
- In a large saucepan, heat oil over medium heat. Add onion; cook in oil, stirring frequently, until onion is soft and translucent (about 5 min.).
- Add garlic; cook and stir for 1 min.
- Add beef; cook and crumble until dark brown and nearly cooked through (about 5 min.).
- Add next 8 ingredients (through cinnamon); cook and stir for 1 min.
- Add tomatoes, broth and sauce. Increase heat to high; bring to a boil.
- Reduce heat to low; simmer for 15 min., stirring occasionally.
- Serve with any combination of serving suggestions. A classic 5-Way, as it is called in Cincinnati, is chili over spaghetti topped with cheese, onions and beans. A 2-Way includes only chili and spaghetti. A 3-Way adds cheese to the 2-Way, and a 4-Way adds onions to the 3-Way.
