Cincinnati Chili
Method
Rich with spices, including cinnamon, cloves, ginger, and nutmeg, this recipe from JBF America's Classics Award–winning Camp Washington Chili has a deep, beefy flavor and a nice kick. It’ll be thicker and tastier if cooked a day ahead of time, chilled overnight, and then reheated before serving. To serve it “five-way”—the most popular order at the restaurant—ladle the chili over a bed of spaghetti and top with red kidney beans, diced white onions, and a heaping mound of shredded Wisconsin cheddar cheese.
- 1 tablespoon hot chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 3 yellow onions, finely chopped (about 3 cups)
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon coarse salt, or more to taste
- 2 pounds lean ground beef
- Two 28-ounce cans crushed tomatoes
- 2 beef bouillon cubes, or 1/4 cup beef demi-glace
In a small bowl, stir together the chili powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger, and nutmeg. Set aside.
Heat the oil over medium heat in a large pot. Sauté the onions and garlic until soft, 3 to 5 minutes.
Add the spice mixture and salt and stir until fragrant, 1 to 2 minutes. Add the beef and stir thoroughly to combine. Continue stirring until the beef is lightly browned, 7 to 10 minutes.
Add the tomatoes and bring the mixture to a gentle simmer. Add the bouillon cubes and stir.
Simmer, covered, for 2 to 3 hours, until the chili is very thick and fragrant. Season with additional salt and spices if desired.
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Yield
6 to 8 servings