"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah Leverton, Craig Leverton


2 teaspoons table salt or more to taste

1 pounds ground beef chuck

2 tablespoons vegetable oil

2 medium onions, chopped fine (about 2 cups)

2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons cocoa

1 teaspoons ground cinnamon

teaspoon cayenne pepper

teaspoon ground allspice

teaspoon ground black pepper

2 cups low-sodium chicken broth

2 cups water

2 tablespoons cider vinegar

2 teaspoons dark brown sugar

2 cups tomato sauce

Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.

1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to

a boil in a large saucepan. Add the ground chuck, stirring vigorously

to separate the meat into individual strands. As soon as the foam from

the meat rises to the top (this takes about 30 seconds) and before the

water returns to a boil, drain the meat into a strainer and set it


2. Rinse and dry the empty saucepan. Set the pan over medium heat and

add the oil. When the oil is warm, add the onions and cook, stirring

frequently, until the onions are soft and browned around the edges, about

8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir

in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black

pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly,

until the spices are fragrant, about 30 seconds. Stir in the broth,

water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove

any browned bits.

3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)

4. TO SERVE: Divide the buttered spaghetti among individual bowls.

Spoon the chili over the spaghetti and top with the cheese, beans, and

onion. Serve immediately.

Number Of Servings:
Number Of Servings:




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