Provided by The Food Channel

Recipe: Cincinnati-Style Chili

Posted online October 17, 2012 | 3:17 pm

Ingredients

4 tablespoons vegetable oil
2 medium onions, chopped
1 cup celery, finely diced
2 green peppers, chopped
4 garlic cloves, minced
1 pound ground sirloin
1 pound ground pork
5 cups canned tomatoes
2 teaspoons ground cumin seed
4 tablespoons chili powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 bay leaf
1 tablespoon cocoa
1/4 teaspoon ground allspice
1 tablespoon worcestershire
1 (15 ounce) can tomato sauce

Prep Time:

30 minutes

Cook Time:

1 hour

Serves:

—

The “Natti” is renowned for its chili. There are more than 180 chili parlors located in the area. Here’s a classic recipe for Cincinnati-style chili that everyone will enjoy, wherever they’re from.

Why try? When a city is well-known for just one culinary classic, it’s worth trying, right?

Foodie Byte: Feel free to load on the toppings such as Cheddar cheese, diced onions, oyster crackers and more. Or serve the chili over spaghetti noodles. That’s a favorite way Cincinnati folks like to enjoy their chili.

YIELD: 3 quarts

Preparation

Heat the oil in a large dutch oven over medium heat.
Add the onion, celery, pepper and garlic. Sauté 10 minutes.
Add the beef and pork and brown for 10 minutes or until you no longer see pink.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer, uncovered, for 1 hour; stirring occasionally.

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