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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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
Add:
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