Cincinnati Chili
  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 pounds lean ground beef (I like to use stewing cubes)
  • 2 Tablespoons chili powder
  • 2 Tablespoons unsweetened baking cocoa powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon allspice
  • 2 8oz. cans tomato sauce
  • 1 6oz. can tomato paste
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons dark brown sugar
  • 2 cups extra strong beef broth
  • 2 Tablespoons honey
  • salt and pepper to taste
  • 1 pound linguini
  • 2 15 1/2 oz cans dark red kidney beans, drained
  • 8 oz. shredded cheddar cheese
  • 1 medium onion chopped for garnish
  1. Place the oil and onions in a large heavy pot over low heat.
  2. Cook for 10 minutes to wilt, adding the garlic the last 2 minutes.
  3. Stir often.
  4. Add the ground beef, or cubes, then raise the heat to medium.
  5. Cook until browned, breaking up the lumps, about 10 minutes.
  6. Remove any excess grease.
  7. Add the cocoa and spices; cook, stirring for 1 minute.
  8. Add the tomato sauce and paste, vinegar, honey and beef broth.
  9. Bring to a simmer over low heat and cook for an hour, longer if using the cubes, maybe 2 hours. Season with salt and pepper.
  10. Add the kidney beans, as soon as they are heated through remove from heat.
  11. Just before serving, cook the linguine noodles in a large pot of boiling salted water until tender, 8 to 10 minutes, then drain.
  12. To serve, divide the noodles among 8 shallow pasta bowls.
  13. Top with chili, cheese, chopped onions (and true Cincinnatians also add a layer of oyster crackers) serve immediately.
This recipe has a lot of ingredients but is easy to make and is soooooo good.