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Cincinnati-Style Chili
Ingredients
- 4 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 cup celery, finely diced
- 2 green peppers, chopped
- 4 garlic cloves, minced
- 1 pound ground sirloin
- 1 pound ground pork
- 5 cups canned tomatoes
- 2 teaspoons ground cumin seed
- 4 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 bay leaf
- 1 tablespoon cocoa
- 1/4 teaspoon ground allspice
- 1 tablespoon worcestershire
- 1 (15 ounce) can tomato sauce
The “Natti” is renowned for its chili. There are more than 180 chili parlors located in the area. Here’s a classic recipe for Cincinnati-style chili that everyone will enjoy, wherever they’re from.
Why try? When a city is well-known for just one culinary classic, it’s worth trying, right?
Foodie Byte: Feel free to load on the toppings such as Cheddar cheese, diced onions, oyster crackers and more. Or serve the chili over spaghetti noodles. That’s a favorite way Cincinnati folks like to enjoy their chili.
YIELD: 3 quarts
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Preparation
- Heat the oil in a large dutch oven over medium heat.
- Add the onion, celery, pepper and garlic. Sauté 10 minutes.
- Add the beef and pork and brown for 10 minutes or until you no longer see pink.
- Add the remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for 1 hour; stirring occasionally.
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