Cincinnati Chili

By Andrea Chaffin

Lora Abernathy

1 quart cold water

2 pounds lean ground beef

2 cups crushed canned tomatoes

2 yellow onions, diced

4 garlic cloves, minced

1 tablespoon Worcestershire sauce

1 tablespoon unsweetened cocoa

1/4 cup chili powder

1 teaspoon cayenne

1 teaspoon ground cumin

2 tablespoon cider vinegar

1 whole bay leaf

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 1/2 teaspoon Kosher salt

Combine beef and water in a stockpot. Bring to a boil. Continue at a low boil until beef is thoroughly cooked.

Add in the remaining ingredients. Simmer on low, uncovered, for about 3 hours. Add water as needed if the chili becomes too thick. (I did several times, about one half-cup at a time.)

When ready to serve, follow the code for Cincy-style chili:

1-way: Just the chili

2-way: Chili served over spaghetti

3-way: Chili, spaghetti, and grated cheddar cheese

4-way: Chili, spaghetti, cheese and onions

5-way: Chili, spaghetti, cheese, onions and beans

All “ways” are served with oyster crackers and hot sauce.