Cincinnati Chili - Mom

2021-05-03

Mom’s Cincinnati chili recipe. I think is based on Grandma’s Recipe.

Mom’s Cincinnati 3-Way Chili

  • 1 quart water

  • 2 large onions, diced

  • 8 ounces tomato sauce

  • 5 whole allspice

  • 1/2 teaspoon red pepper

  • 2-3 pounds ground beef

  • 1 toe![1] garlic or 1/2 teaspoon garlic powder

  • 2 tablespoons chili powder

  • 1 large bay leaf

  • 5 whole cloves (spice)

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon cumin

  • 1 teaspoon allspice

  • 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.

1. A toe seems to be 3 or 4 cloves.