Cinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. —Edith Joyce, Parkman, Ohio
Cincinnati Chili
Watch How to Make Cincinnati Chili
Cincinnati Chili
Prep Time
20 min
Cook Time
1 hour 45 min
Yield
8 servings
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 Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1 teaspoon sugar
- 2 tablespoons chili powder
- 4 teaspoons ground cinnamon
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground allspice
- 3 bay leaves
- Salt and pepper to taste
- Hot cooked spaghetti
- Optional: 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, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa, sauces, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
- Discard bay leaves. Serve with spaghetti. If desired, garnish with cheese, sour cream, tomatoes and onions.
Nutrition Facts
1 cup: 421 calories, 16g fat (6g saturated fat), 75mg cholesterol, 443mg sodium, 38g carbohydrate (7g sugars, 11g fiber), 32g protein.
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