I already have 3 chili recipes archived on Green Life Philosophy (chicken, taco, and my husband’s Super Bowl version), but last year I had to add one more. There is such a warm comforting feeling from chili, which is why I make so much of it in the winter time. It is the perfect winter solstice meal or to eat after a day of sledding and building snow people.
Chili is a meal almost anyone will eat and it is very easy to make. You can make it vegan or chock full of meat, low carb or super carby. I originally added this recipe to my arsenal after attending a holiday gathering where the host, originally from Ohio, made a big pot of chili. At the time, I didn’t know that Cincinnati style chili is a thing. I struck up a conversation with my friend and found out that apparently it is a huge thing! It was so dang good that I just had to recreate. The secret? They use cinnamon and unsweetened cocoa. It is also traditionally served over spaghetti, but I’m skipping that part to lower the carbs.
The origins of Cincinnati chili are Greek and there are two major establishments that compete for the best, Skyline and Gold star. Apparently, it says a lot about you depending on which type you prefer. I made a recipe that seems to be more in line with the Skyline version. So try it out and let me know what you think.
Cincinnati Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 cup water
- 14.5 ounce can diced tomatoes
- 2 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1 tablespoon light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon hot pepper sauce (optional)
- 1 can kidney beans drained and rinsed
- salt to taste
- 1 cup shredded Cheddar cheese (optional)
Instructions
- Heat olive oil until it shimmers in a stock pot or 4-5 quart saucepan. Sauté onion until tender.
- Mix in ground beef and garlic and cook until meat is browned.
- Stir in tomato sauce, water, diced tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce (optional).
- Turn the heat to high until the chili is boiling, then reduce to low, cover, and simmer for 15-20 minutes until the sauce thickens.
- Stir in the beans then taste and season with salt if needed.
- Spoon into bowls and sprinkle with cheese (optional)
The Cincinnati chili was so good!!! Thank you
Hurray, glad you like it!!