Authentic Cincinnati Chili
I have made this recipe about 6 times and according to my father, who grew up in Cincinnati, this is it! I make this without the refrigeration though, I just drain and rice with cold water, much faster. I use 3tbsp cocoa instead of the solid chocolate, and a teaspoon each of cloves and allspice instead of the whole cloves and allspice berries. I also add in a can of kidney beans to cook with the chili, much better than serving on top.
I had the problem of it burning on the bottom no matter how low I turned the heat. Might just be my pan, but I found a way around it! I brown the meat in a pan and drain/rinse, then I combine all the ingredients in the crock pot and let it cook on high all day, stirring every 3hours, perfect chili every time!
2 users found this review helpful
Jan. 31, 2013