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Cincinnati-Style Chili
Andre Lewis

Cincinnati-Style Chili

Cincinnati chili is a finely textured, warmly spiced meat sauce, and treating it like Texas red misses the point. The beef starts in liquid instead of a skillet so it breaks into tiny particles. Cinnamon and allspice should register as warmth, not dessert.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 4 cups cold water
  • 1 cup finely diced yellow onion
  • 3 cloves garlic minced
  • 15 oz canned tomato sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 1/2 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Combine the beef and cold water in a Dutch oven and mash with a potato masher until no large clumps remain.
  2. Bring the mixture to a simmer over medium heat and cook for 10 minutes until the beef reaches 160°F, skimming excess fat from the surface.
  3. Add the onion, garlic, tomato sauce, chili powder, cumin, cocoa, cinnamon, allspice and salt.
  4. Simmer uncovered over low heat for 75 minutes, stirring and mashing occasionally, until finely textured and sauce-like.
  5. Stir in the vinegar and rest for 10 minutes; serve as chili or with the traditional accompaniments of your choice.