Cincinnati Chili
Here’s a Cincinnati chili recipe she shared from a 2016 cookbook, “The Chili Cookbook” by Robb Walsh (Ten Speed Press). Serve it as chili, or turn it into a dip.
Makes 8 to 12 servings (depending on appetite)
4 tablespoons vegetable oil
2 white onions, chopped
4 cloves garlic, chopped
4 cups water
2 pounds ground chuck
2 fresh or canned tomatoes, chopped
1⁄4 cup apple cider vinegar
1 can (15 ounces) tomato sauce
1⁄2 teaspoon salt, or more to taste
1⁄2 teaspoon finely ground black pepper, or more to taste
1⁄4 cup chili powder
2 tablespoons paprika
1 tablespoon ground cinnamon
2 tablespoons ground cumin
1⁄2 teaspoon ground allspice
1⁄4 teaspoon ground cloves
For serving: cooked spaghetti, beans, chopped onions, grated mild cheddar cheese
Heat vegetable oil in a Dutch oven over medium-high heat. Add onions and garlic and cook until onion is softened, about 10 minutes. Add water and ground chuck, stirring to blend well. When beef breaks up, add tomatoes, vinegar, tomato sauce, salt, black pepper, chili powder, paprika, cinnamon, cumin, allspice and cloves, stirring well.
Decrease heat to a simmer and cook chili 1 hour or more. (Or put it in a slow-cooker set on low and cook at least 6 and up to 8 hours.)
Serve on spaghetti, top with beans and/or chopped onions and plenty of grated mild cheddar cheese.