Cincinnati Chili

Name: Cincinnati Chili
Yield: Serves 6 to 8
Cuisine: US & Canada, American, Midwest
Ingredients: 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 1 clove, garlic, minced; 2 tablespoons, tomato paste; 2 tablespoons, chili powder; 1 tablespoon, dried oregano; 1 1/2 teaspoons, ground cinnamon; , Salt; 3/4 teaspoon, ground black pepper; 1/4 teaspoon, allspice; 2 cups, low-sodium chicken broth; 2 cups, tomato sauce; 2 tablespoons, cider vinegar; 2 teaspoons, dark brown sugar; 1 1/2 pounds, 85 percent lean ground beef

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Appears in Cook's Country February/March 2007, Cook's Country TV

Pasta, Grains, Rice & Beans

Warm spices and a host of unexpected garnishes lend this regional chili its unique flavor. We wondered if we could recreate this Midwestern dish in our test kitchen.

SERVES6 to 8

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Warm spices and a host of unexpected garnishes lend Cincinnati chili recipes their unique flavors—but can sometimes muddle the dish. To recreate this Midwestern recipe in our own kitchen, we narrowed our ingredient list to four spices. Toma...

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