Cincinnati Style Chili

My recent pregnancy cravings have me searching for recipes that remind me of food I grew up eating. Being far from home can make that difficult. Fortunately as one of our wedding gifts I received a cook book with recipes of all of our friends and family. Our good friend Karie's contribution was "Cincy Style Chili," originally passed down from her Grandma Penny. If you have never had Cincy style chili it is a little bit different than what most people are used to. The chili is thinner than most chili's and includes ingredients such as cinnamon and chocolate. It is served over spaghetti noodles with piles of grated cheddar cheese.

Or you can eat it over hot dogs on buns with mustard and onions, known as coneys. I grew up with it and lately can't stop the cravings. Karie came to the rescue.

Ingredients:

2 lbs ground chuck

5 cups of water

1 tsp cinnamon

1 tsp cumin

2 large onions diced fine

2 heavy Tbsps Worcestershire sauce

2 6 oz. cans of tomato paste

1 Tbsp chili powder

1 tsp pepper

1 tsp red pepper (optional)

1 tsp salt

1 heavy tsp vinegar

1 tsp allspice

1/2 tsp garlic powder 

2 tsp chocolate chips 

Cooking Directions:

Take 1/2 ground chuck and 1/2 of the water (2.5 cups) and place in tupperware container. Shake very well (Looks nasty, but gives the chili the "Skyline" consistency). Do the same with the other 1/2 water and beef and pour all into a large pot. Add all other ingredients to water and beef. Cook for 4 hours at a low slow boil uncovered.

Serve it up as a 3 way (Chili, spaghetti, and grated cheddar cheese), 4 way (+ diced onions or red beans), 5 way (+ diced onions and red beans) or have it coney style on a hot dog with bun. I also like oyster crackers and tobacco sauce to top mine off. 

Enjoy!!! Thanks Karie!!