Here's a recipe you can use for Cincy chili. Originating in Cincinnati this chili is unique for it's use of allspice, cinnamon, and chocolate.
(Serves 6, about 4 hours cook time)
- 1 quart cold water
- 2 lbs ground beef
- 2 cups crushed tomato
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Raw Cocoa Powder
- 1/4 cup Coromandel Chili Powder
- 1 tsp cayenne
- 1 tsp Ground Cumin
- 2 tbsp cider vinegar
- 1 whole bay leaf
- 1 1/2 tsp Sea Salt
- Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
- Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
- Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.