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Cincinnati Chili

 Cincinnati Chili
Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. "This dish will warm you up on a cold day," she says.
6-8 ServingsPrep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 cup white vinegar
  • 1/4 cup baking cocoa
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons ground cinnamon
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground allspice
  • 2 teaspoons hot pepper sauce
  • 3 bay leaves
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Hot cooked spaghetti
  • Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

Directions

  • In a Dutch oven, cook the beef, pork and onions over medium heat
  • until meat is no longer pink. Add garlic; cook 1 minute longer.

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Cincinnati Chili (continued)

Directions (continued)

  • Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring
  • to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until
  • heated through.
  • Discard bay leaves. Serve with spaghetti. Garnish with cheese, sour
  • cream, tomatoes and onions. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without spaghetti, cheese, sour cream, tomatoes and green onions) equals 421 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 443 mg sodium, 38 g carbohydrate, 11 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.