Entrée: United States – Cincinnati-Style Chili

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 1 hr

Total 1 hr 10 min

Ingredients

2 lb (900 g) ground beef (85% lean)
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp (30 ml) tomato paste
4 cups (960 ml) beef broth
1 cup (240 ml) water
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) unsweetened cocoa powder or 1 oz (30 g) dark chocolate
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30 ml) apple cider vinegar
3 tbsp (24 g) masa harina or 2 tbsp (16 g) all-purpose flour
2 bay leaves
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) vegetable oil (if needed)

Instructions

1. In a large pot over medium-high heat, brown the ground beef in batches until no pink remains; drain excess fat if necessary and return meat to the pot.
2. Add chopped onion and garlic; sauté until softened, about 5 minutes.
3. Stir in tomato paste, cinnamon, allspice, cloves, cumin, chili powder and cocoa powder; cook 1–2 minutes to bloom the spices.
4. Add beef broth, water, Worcestershire sauce, vinegar and bay leaves; bring to a simmer.
5. Whisk masa harina with a few tablespoons of cold water to make a slurry, then whisk into the simmering chili to thicken (or sprinkle in flour and whisk).
6. Reduce heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until flavors meld and chili is thick. Season with salt and pepper; remove bay leaves before serving.

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