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Cincinnati Chili
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Cincinnati's famous unique flavored chili.

Doris - Ohio

Serves/Makes:8 or more

  • 2 tbsp (30 ml) peanut oil
  • 1 lb (.5 kg). lean ground pork
  • 1 lb (.5 kg). lean ground beef
  • 4 yellow onions, peeled and chopped
  • 6 cloves garlic, peeled and finely chopped
  • 1 tbsp (15 ml) whole cumin seeds
  • 4 tbsp (60 ml) hot chili powder, commercial
  • 3 whole bay leaves
  • 3 tsp (15 ml). cinnamon
  • 3 tsp (15 ml). allspice
  • 2 tsp (10 ml). Tabasco sauce
  • 4-1/2 tbsp (70 ml) cocoa powder
  • 2 tbsp (30 ml) Worcestershire sauce
  • 4 tbsp (60 ml) white vinegar
  • 1 28 oz (784 grm). can pureed tomatoes
  • 1 tbsp (15 ml) oregano
  • 1 tbsp (15 ml) sugar
  • salt to taste
  • 2 lbs (.9 kg). kidney beans, soaked and cooked
  • Heat 12 quarts (11350 ml) heavy stockpot and add oil.
  • Saute pork, beef, onion, and garlic until meat is barely browned.
  • Add cumin seeds, chili powder and bay leaves BEFORE browning is complete.
  • Drain fat.
  • Add remaining ingredients including the beans and bring to a simmer.
  • Cook uncovered for 1 1/2 hours or until the beans are very tender.
  • Add water as it cooks to make or keep desired consistency.
The chili is not normally made with beans. When ordering in Cincinnati the chili comes in a bowl with just the meat and spices. Order it 2-Way and the chili comes on a pile of spaghetti, 3-Way is spaghetti with chili and grated cheddar cheese on top, 4-Way adds chopped yellow onions and a 5-Way adds the beans.

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