28 April 2021

My paternal grandmother’s recipe for Cincinnati chili.

Cincinnati 3-Way Chili

  • 1 quart water

  • 2 medium onions, grated fine

  • 16 ounces tomato sauce

  • 5 whole allspice

  • 1/2 teaspoon red pepper

  • 2 pounds ground beef

  • 4 cloves garlic

  • 4 tablespoons chili powder

  • 2 tablespoons vinegar

  • 1 large bay leaf

  • 5 whole cloves (spice)

  • 2 teaspoons Worcestershire sauce

  • 1/2 bitter chocolate

  • 1 1/2 teaspoons salt

  • 1 teaspoon cinnamon

Add ground beef to water in four quart or larger pot. Stir until beef separates into a fine texture. Boil slowly for thirty minutes. Add other ingredients. Stir blend, bring back to boil. Reduce heat and simmer uncovered around three hours. Check consistency after two hours, if thick enough, cover for remaining hour.

Chili can be refrigerated overnight to allow the removal of excess fat from the top and then reheated before serving.