Cincinnati Chili

Watch how to make this recipe here

score big with this winning recipe

The key to this recipe is 2 things, bacon sausage (of course) due to its smoky & meaty complexity but also the toasting of spices in the beefy & porky fat. By frying the spicy you release all of the spices potential, making this chili way beyond ordinary. Best if you make at least one day ahead of serving.

Thanks to Ryan McGovern for the idea!

Servings: 8 – 10

Ingredients:

1 tablespoon cocoa powder, unsweetened

¼ cup chili powder

1 ½ teaspoons salt

2 teaspoon ground cumin

1 teaspoon ground cinnamon

½ teaspoon ground cayenne pepper

5 whole cloves or ½ teaspoon ground cloves

5 whole allspice berries or ½ teaspoon ground allspice

1 bay leaf

1 pound lean ground beef

1 package bacon sausage, chopped fine

2 onions, finely chopped

4 cloves garlic, crushed & chopped

1 – 12 oz. can of beer, preferably in the red or dark ale world

1 quart beef stock

1 small can tomato paste

1 (28 oz.) can crushed tomatoes

2 tablespoons apple cider vinegar

1 tablespoon tamari soy sauce

1 small can tomato paste

Directions:

1. Mix together all the dry spices together so they are evenly combined. Reserve.
2. In a large pot, brown the ground beef and sausage together over medium high heat.
3. Once the meat is evenly browned, add the onions and cook for 4 minutes, stirring occasionally.
4. Add the garlic, and cook for an additional 2 minutes.
5. Add all the reserved dry spices and stir for 1 minute to toast the spices.
6. Add the can of beer and cook for 2 minutes to slightly reduce.
7. Add the rest of the liquid ingredients, bring to a simmer, cover, and cook for 1 hour over low heat.

Notes: The Way System

1 way – chili as is

2 way – chili & spaghetti

3 way – chili, spaghetti, grated cheddar cheese

4 way onion – spaghetti, chili, onions, and cheese

4 way bean – spaghetti, chili, beans, and cheese

5 way – spaghetti, chili, beans, onions, and cheese