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Old 04-03-2009, 07:17 AM   #1
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Location: southeastern pa.
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Cincinnati chili


2 lbs. lean ground beef
1 qt. water
2 med. onions, minced
5 whole allspice
1/4 tsp. ground red pepper
1 tsp. cumin
4 tbsp. chili powder
1 tsp. cinnamon
1/2 oz. unsweetened baking chocolate
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 can tomato paste
Add ground beef to water in 4 quart kettle. Stir until beef separates to a fine texture. Boil gently for 30 minutes. Add remaining ingredients; stir to blend. Return to a boil; reduce heat to simmer, uncovered, simmer about 3 hours. (During the last hour, kettle may be covered when chili reaches desired consistency.) Refrigerate overnight. Before reheating, remove any fat from surface of chili.

- TWO WAY: Spaghetti topped with chili. THREE WAY: Spaghetti topped with chili and grated Colby cheese (fine). FOUR WAY: Spaghetti topped with chili, cheese, and onions. FIVE WAY: Spaghetti topped with chili, cheese, onions and kidney beans. CONEYS: Frankfurter on bun with mustard, topped with chili, onions and grated cheese.


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Old 04-03-2009, 07:36 AM   #2
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Location: SE Pennsylvania
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so different from a texmex chili, but so good. Glad to have this recipe!

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Old 04-03-2009, 03:57 PM   #3
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Working in Cincinnati and living just south of Cincinnati, this is something every newcomer wants to try. We always take out of towners to Skyline to get their 3 way fix. A 3 ways is chili, spaghetti cheese. A 4 way is chili, spaghetti, cheese and either onions or beans. A 5 way is all 5 ingredients.

The chili is sweet, not too spicy at all. And great at 2 am if you know what I mean!
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Old 04-03-2009, 05:51 PM   #4
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Do the whole allspice break down during cooking?
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Old 04-03-2009, 09:11 PM   #5
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It sounds great LT! Only one more week of no meat, so this is on the short list!!
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