John’s Cincinnati Chili

Well, there are about a million recipes out there for this particular chili, but, surprisingly, if you try to explain Cincinnati Chili to someone, you are quite likely to get a big, skeptical, WTF stare. Here’s the deal, as I understand it. Cincinnati Chili is set apart from other chilis by a few characteristics, which can be divided into two categories: preparation & presentation. In the preparation category, certain elements are called sufficient and/or necessary by various parties. These elements are, in no specific order, not browning the beef, no onions in the cooking of the chili, uncharacteristic (for most other chilis) spices, tomatoes added in sauce form only, tomatoes added in paste form only, no garlic, finely ground meat, and long simmering. I’m sure there are more. In the presentation category, the elements are toppings and/or bottom(ings). Cincinnatians apparently enjoy their chili served on top of spaghetti, and topped with beans, raw onions, cheese, and/or sour cream. I’ve cherry-picked my favorite elements, on a wholly personal basis, and come up with what I like to call John’s Cincinnati Chili recipe. Adding the pork was easy, because I think any long-simmered meat sauce needs pork. As for the others, well, just try it. I think it’s a pretty good one.

John’s Cincinnati Chili
makes about 3 quarts

2 tablespoons peanut oil
3/4 pound onion, finely diced
1 teaspoon cloves
2 teaspoons peppercorns
2 teaspoons allspice berries
1 teaspoon mustard seeds
1 tablespoon ground cinnamon
1 teaspoon ground cayenne
1 teaspoon ground cumin
2 cloves garlic, minced
2 pounds ground chuck beef
1 pound ground pork tenderloin
2 15-ounce cans tomato sauce
3 cups low-salt beef stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 tablespoon unsweetened cocoa

In large, heavy-bottomed pot, heat oil over high heat until smoking. Add onions and sauté, stirring often, until they just start to brown, about 5-10 minutes. In coffee grinder or mortar/pestle, grind cloves, peppercorns, allspice, & mustard seeds, then add cinnamon, cayenne, & cumin. Add spices & garlic to onions in pot, and sauté, stirring constantly, until mixture is quite fragrant, about 1-2 minutes. Add all remaining ingredients to pot and bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally, until chili thickens (but not too thick), 1-2 hours. Taste for salt and serve, on spaghetti if you wish, and topped with cheese, onions, beans, and sour cream.

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