Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Cincinnati Chili Cockaigne

Recipe from: Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Servings: 6

There are hundreds of so-called original recipes for John Kiradjieff's Cincinnati Chili that he served for the first time in Cincinnati's first chili parlor, The Empress. We particularly like this version of our hometown obsession, and we can guarantee without question that it is not one of myth.

In a 4 to 6 quart pot, bring to a boil:

1 quart water


2 pounds ground chuck

Stir until separated and reduce heat to a simmer. Add:

2 medium onions, finely chopped
5 to 6 cloves garlic, crushed
1 15 ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Stir and add:

10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leave
2 teaspoons salt
2 teaspoons ground cinnamon
1 ½ teaspoon cayenne pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated

Return to a boil, then reduce heat to a simmer, for about 2 ½ hours cooking time in all. Cool uncovered and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Reheat the chili and serve over:

cooked spaghetti

For a 2-way. Add:

Cheddar cheese, grated

For a 3-way. Sprinkle on:

chopped onions

For a 4-way. Top each serving with:

¼ cup cooked red kidney beans

For a 5-way. Traditional sides also include:

oyster crackers
red pepper sauce

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