Cincinnati Style Chili
Cincinnati Style Chili is made with Mediterranean flavors like oregano, cumin, and ground cloves, truly a one-of-a-kind dining experience.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 15 ounce fire roasted tomatoes
- 15 ounces chicken broth
- 15 ounce light red kidney beans, rinsed and drained (optional or reserve for topping)
Toppings:
- shredded cheddar cheese
- chopped onions
- crackers
Instructions
- Add the ground beef to a Dutch Oven over medium heat. Stir and cook until no longer pink.
- Add the onions and green pepper and cook for 5 minutes.
- Add the spices and flour and cook for 3 more minutes. Browning the spices will enhance their flavor. Adding the flour will help to thicken the chili.
- Add the remaining chili ingredients and stir until combined.
- Remember to rinse and drain the beans before adding to your chili. If you prefer, use the beans as a topping before serving the chili.
- Simmer until thick and rich and brown in color, about 1 hour. Serve the chili over hot cooked spaghetti. Refrigerate leftovers for up to 4 days. Somehow the chili always seems even tastier the next day.
Equipment
- 1 Dutch oven or large soup pot
Notes
This chili can also be made in a slow cooker instead of a Dutch oven. Slow cooking the chili will blend flavors well and will make the ground beef tender. Simply add your ingredients to the slow cooker after you have browned the meat and spices on the stove top. Cook on low for 4 to 6 hours.
Nutrition
Calories: 224kcalCarbohydrates: 6gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 789mgPotassium: 378mgFiber: 1gSugar: 3gVitamin A: 264IUVitamin C: 19mgCalcium: 35mgIron: 2mg