“Michelle’s Cincinnati Style Chili”

Chili…the ultimate cold weather food. Chili was one of the first cold weather recipes my Mom would make once the wind brought a chill to the air and leaves falling from the trees. Let’s be specific, I’m making Michelle’s Cincinnati Style Chili. She would have loved it.

Michelle’s Cincinnati Style Chili

Well, I’m in the mood for something “Yummy for the Tummy.” I’ve had my friend in a cup, Mr. Italian Roast and it’s my day off. What more could a girl ask for? Perfect time to make something my husband will love as well. He is my resident taste tester.

Michelle’s Cincinnati Style Chili

Having grown up in Ohio, Cincinnati Style Chili is a must and has its own reputation and unique taste. This recipe is my take on the Cincinnati classic staple. It starts with browning a combination of meats, onion and garlic. Turn on your “Smell-a-vision” if you haven’t already. Is your mouth-watering just thinking about the taste?

Watch the chili turn a deep reddish-brown after adding chili powder’ spices and seasonings. Stir in tomatoes, additional vegetables. Let it simmer, low and slow and fill your home with an awesome aroma. The combination of allspice, cinnamon, cocoa, and chili powder aroma will drive you crazy while the chili simmers.

So, let this Southern Ohio tradition be your inspiration. Serve Michelle’s Cincinnati Style Chili with a delicious side of cornbread and you’re off and running. Go ahead, grab a large pot and get to cookin’.

 

Michelle’s Cincinnati Style Chili

2 Tablespoons Olive Oil

1-pound lean ground beef (sirloin or round)

1 pound beef stew meat, cut into ½ inch cubes

1 pound ground pork or pork stew meat, cut into ½ cubes

1 large Yellow Onion, chopped

4 Garlic Cloves, minced

1/2 cup Mexican Chili Powder (Ancho Chili powder)

1 teaspoon Cayenne Pepper

2 teaspoons ground Cumin

2 teaspoons ground Cinnamon

1 teaspoon ground Allspice

2 Tablespoons Molasses

2 cans (10 oz.) Ro-tel Original Diced Tomatoes & Green Chilies

1 can (28 oz.) Crushed Tomatoes

1 can (46 oz.) Vegetable Juice (V8)

1 can (16 oz.) Bush’s Chili Beans (Red Beans in Hot Chili Sauce) – beans can be left out as traditional Cincinnati chili does not have beans; used as garnish instead – My husband likes beans in his chili

2 Bay leaves

2 Tablespoons Unsweetened Cocoa Powder

4 Tablespoons Worcestershire Sauce

4 Tablespoons Sherry Vinegar

Salt and freshly ground black pepper

1 Tablespoon Masa Harina or Cornmeal

For the Garnish:

1 pound Spaghetti

Kidney beans, rinsed and drained

Chopped red or green onions

Shredded Cheddar cheese

Sour cream

Heat a large pot over medium high heat. Once the pot is hot, add the olive oil along with the ground beef, beef stew meat and the ground pork/pork stew meat. You may want to brown the meat in two batches. Season with salt and black pepper. Cook, breaking up the meat, until it begins to brown. Add the onions and garlic; continue to cook until meat finishes browning, and the vegetables have softened, about 3 – 5 more minutes.

Add the chili powder, cayenne, cumin, cinnamon and allspice. Cook for an additional minute to toast the spices and coat the meat. Next add the molasses, diced tomatoes, crushed tomatoes, and vegetable juice and chili beans; then add bay leaves, cocoa powder, Worcestershire sauce and vinegar.

Bring to a simmer, uncovered; season with salt and black pepper to taste, stirring occasionally for 2 to 3 hours until slightly reduced and the flavors deepen. Add Masa Harina during the last 15 minutes of cooking time to thicken.

When the chili has cooked to your liking, bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions. To serve, place some spaghetti in a bowl, spoon chili over the top and garnish as desired. You can serve the chili in a bowl without the spaghetti and garnish as desired.

*Note: Hot cornbread makes a great accompaniment.

 

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