Recipe of the Week


Prep Time: 3 Hours
Yields: 10–12 Servings

Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

2½ pounds ground beef
2 tbsps olive oil
2 cups diced onions
¼ cup minced garlic
1 quart cold water or beef stock
1 (6-ounce) can tomato paste
1½ tbsps white vinegar
1 tbsp Worcestershire sauce
2 tbsps chili powder
5 bay leaves
2 tsps cinnamon
1 tsp allspice
1 tsp cayenne pepper
1½ tbsps unsweetened cocoa powder
salt and black pepper to taste
granulated garlic to taste

In a large, heavy bottomed pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, stirring occasionally. Add onions and minced garlic and sauté 3–5 minutes or until wilted. Add all remaining ingredients, stirring until all are incorporated. Bring to a boil then reduce to simmer. Cover and cook 1½–2 hours. Adjust seasonings to taste using salt, pepper and granulated garlic. Remove bay leaves and serve alone or as hot dog, pasta or French fry topping.

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