My Cincinnati Chili recipe

Wherein this was a damn fine meat sauce


I'm sure I'll end up tweaking this, but I'd better get this much down for posterity. Worcestershire sauce is a common ingredient that I forgot to add, so I'll probably try that in the next batch (maybe a tablespoon). Probably could've used a touch more allspice as well.

I think one of the keys to an excellent Cincinnati chili is to not brown the ground beef. Instead, let it simmer in the broth and spices. This gives it a much smoother texture.

• 2 pounds ground beef
  
• .25 cup chili powder
  
• 1 tsp ground cinnamon
  
• 1 tsp ground cumin
  
• .25 tsp ground allspice
  
• .25 tsp ground cloves
  
• 1 bay leaf
  
• 1.5 T unsweetened cocoa
  
• 2.5 cups beef broth
  
• 1 8 oz. can tomato sauce
  
• 1 6 oz. can tomato paste
  
• 3 T cider vinegar
  
• .25 tsp cayenne pepper

1. Add everything, except the ground beef, to a large stockpot. Whisk while bringing to a boil.
   
2. Add ground beef and break up.
   
3. Return to a boil, then cover and simmer for 2 hours.