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Cincinnati Chili

“The chocolate in this recipe threw me off at first, but now it's the only way I make chili,” writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
10 ServingsPrep: 25 min. Cook: 5-1/2 hours

Ingredients

  • 3 pounds ground beef
  • 1-1/2 cups chopped onions
  • 1-1/2 teaspoons minced garlic
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cups beef broth
  • 1/4 cup chili powder
  • 1/4 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • Hot cooked spaghetti
  • Shredded cheddar cheese and sliced green onions, optional

Directions

  • In a Dutch oven, cook the beef, onions and garlic over medium heat
  • until meat is no longer pink; drain.
  • In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili
  • powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin,
  • salt, oregano, pepper and cloves. Stir in beef mixture.
  • Cover and cook on low for 5-1/2 to 6 hours or until heated through.
© Taste of Home 2009 Tasteofhome Logo

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Cincinnati Chili (continued)

Directions (continued)

  • Serve with spaghetti. Garnish with cheese and green onions if
  • desired. Yield: 10 servings.
© Taste of Home 2009 Tasteofhome Logo