Thursday, October 27, 2005

Recipe: Cincinnati Chili

Michael Salsbury
The city of Cincinnati has a particular variety of chili that is unlike any found outside that area. Chili restaurant chains, notably Gold Star Chili and Skyline Chili, exist throughout the area. A big fan of the chili, I have spent many hours over the years trying to duplicate their recipe. This is as close as I can get. (Some have said they can't tell the difference.)


2 pounds of Hamburger
2 Onions, chopped finely
1 quart Water
1/2 tsp. Allspice
2 tsp. Garlic Powder
6 Tbsp. Chili Powder
3 tsp. Cumin
1 tsp. Cayenne Pepper
1/2 tsp. Cloves
6 drops Tabasco Sauce
Two 8 oz. cans Tomato Sauce
1 tsp. Accent (MSG, optional)
2 tsp. Paprika
1/2 oz. Unsweetened Chocolate
1 bay leaf, crumbled finely
2 tsp. Worcestershire sauce
2 tsp. Cinnamon
1/2 tsp. Salt
2 beef Buillon Cubes
1 can of Chili Beans (optional)


Couldn't be easier! Just put all of the above into a large pan and simmer for 2-3 hours until it's cooked. (Yes, even the raw hamburger.)

Serve over cooked spaghetti (per package directions). Top with finely shredded Cheddar Cheese.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


Post a Comment