Cincinnati Chili

Alright guys, I’m from Wisconsin so don’t start complaining about authenticity here. This is MY version of Cincinnati Chili. This is a relatively simple dish to make and you can serve it in numerous ways, such as over spaghetti noodles like i did, or over even over some hot dogs for a quick lunch! This also freezes extremely well so don’t be afraid to double up the recipe and freeze some for later! Cincinnati Chili differs as it uses different spices and ingredients such as cinnamon and unsweetened chocolate that create a truly unique flavor profile. This is packed with flavor and will be sure to impress the family with something that isn’t your typical chili.

INGREDIENTS; WHAT YOU’LL NEED:
1 tbsp bacon fat/oil
1 lb ground beef
3.5 cups water
6oz can of tomato paste
3tbsp chili powder
3/4 tsp cinnamon
1/2 tbsp garlic powder
1tsp cumin
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp red peper flakes
1/2 tsp sugar
1/8 tsp black pepper
1/2 tsp salt
1 tbsp apple cider vinegar
1/2 tbsp worcestershire
1 bay leaf
1/4oz unsweetened baking chocolate

HOW TO PREPARE:
Like I said, this dish is relatively simple to make. You’re going to start off my browning your ground beef. Heat your pan and add your choice of bacon fat or oil. Break apart and press the ground beef into your pan. Once theres a nice sear, toss around the pan until most of the pink has disappeared. Remove the meat from your pan, but leaving the drippings. Add your tomato paste and spices (excluding the bay leaf) to the pan, stirring constantly and cooking over low heat until fragrant. Then add in your worcestershire and apple cider vinegar. Slowly add your water, whisking into your tomato mixture. Once everything incorporates, add back in your ground beef, the bay leaf, and your unsweetened chocolate. Let simmer on low for 1.5-2 hours. Don’t worry if it seems extremely thin, over the course of the two hours it will reduce, and you can stop cooking when it gets to your preferred thickness.