Authentic Cincinnati Chili is made with ground meat, tomato paste, and spices such as cumin and cinnamon. It’s a different take than Texas chili in that it has more of a sweet profile and is served over spaghetti or hot dogs. Instead of browning the beef, this method boils the beef, resulting in a fine-textured chili.
This recipe is from the EATS cookbook by The Old Farmer’s Almanac. Look inside EATS!
Combine 5 cups of water with the ground beef in a large, enameled pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, skimming off the scum and fat that floats to the top.
Add the remaining ingredients, except the spaghetti and garnishes, and continue to simmer for 45 minutes to 1 hour, stirring often, until the liquid is full-bodied and saucy. Taste and adjust the seasonings, if desired. Serve over spaghetti, passing the garnishes at the table.
