Cincinnati Chili

Cincinnati Chili doesn't get enough credit! Try out a new chili recipe spiced with F. Oliver's spices and ultra premium olive oil.

Course Dessert Cuisine

Cuisine American

Keyword Chili, Fall, Spices

Prep Time 15

Cook Time 3 30

Servings

2 Pounds Lean Ground Beef
1 quart Water, or Amount to Cover
2 Onions, Finely Chopped
15 ounces Tomato Sauce (1 Can)
2 tbsp F. Oliver's Dark Chocolate Balsamic Vinegar or F. Oliver's Cafe Espresso Balsamic Vinegar
4 cloves Garlic, Minced
2 tsp Worcestershire Sauce
1/4 cup F. Oliver's Chili Powder
1 & 1/2 tsp Salt
1 tsp F. Oliver's Ground Cumin
1 tsp F. Oliver's Saigon Cinnamon
1/2 tsp Ground Cayenne Pepper
5 whole Cloves
5 whole Allspice Berries
1 whole Bay Leaf
1 lb Spaghetti, Cooked al Dente

Place ground beef in a large pan, cover it with cold water, and bring it to a boil. Stir and break up the beef with a fork until it reaches a fine texture. Slowly boil the chili until the meat is thoroughly cooked, which should take about 30 minutes.
Add onions, tomato sauce, garlic, Worcestershire sauce, and balsamic vinegar to the pan. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until they are well mixed. Then, add cloves, allspice berries, and a bay leaf.
Bring the chili to a boil, then reduce the heat to a simmer. Cook the chili, stirring occasionally, for 3 hours. If the chili starts to burn, add water as needed to prevent it from burning.
Serve the cooked spaghetti topped with chili and your favorite toppings.