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Cincinnati Chili I

Cincinnati Chili I

MARBALET

MARBALET

An unusual chili, with cinnamon, cloves, and even chocolate!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  3. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  4. It is the best if you now refrigerate overnight.
  5. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Gina C.
484

Gina C.

10/19/2006

While the flavor of this chili is close to Skyline (not quite there though) the texture is all wrong. You do NOT brown the beef in a Cincinnati chili recipe, there are no "chunks" or bits of meat. You have to boil the raw beef in the broth first then add the rest of the ingredients once the meat has cooked down into a pasty-type consistency. Also the onions are meant to stay raw and be put on top of the finished dish.

ERINMC2
213

ERINMC2

3/22/2008

I have been using this site since 2003 and this is the first time I've felt compelled to post. I traveled to Cincinnati for business for several years and always enjoyed Skyline Chili. Now I will intentionally get schedule layovers in Ohio to get my 4-way fix. This is the closest recipe I've ever been able to make - it was just delicious! I did boil my hamburger in the broth as other posters suggested - but I did continue to add 2 cups of broth as it boiled down. We boiled the meat for 2 hours and it had a pretty fine consistency at that point. We upped the cinnamon by 50% like others suggested and also shorted the chili powder by 1/4 (we ran out). Heavenly on spaghettini with finely shredded mild cheddar!! Can't wait to bring this to work for lunch. YUM!

COOKNMAN
179

COOKNMAN

11/15/2003

Very, very good! This recipe is very true to what you will find in the Cincinnati Chili parlors. I reccomend you use 50% more cinnamon than in the recipe and a litle more chili powder. This is not the recipe to try if you are looking for a twist on a "traditional" chili, it is more of what most people would consider a "spaghetti sauce". It is best served over a plate of thin spaghetti, topped with finely chopped white onions ans mounded finely shredded mild cheddar cheese. The chili should be VERY hot when served this way so as to melt the cheese as you eat it. Traditionally it is served with oyster crackers used to soak up the left over juice after the spaghetti is gone. Enjoy!

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