Easy Cincinnati Chili Recipe
A delicious Cincinnati chili that tastes just as good as the real stuff you'd find in Cincinnati!
Prep Time5 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
- 2 lbs ground beef preferably grass-fed
- 4 cups low sodium beef broth
- 16-18 oz jar of crushed tomatoes pureed until smooth
- 6 cloves garlic minced
- 2 TBS apple cider vinegar
- 1 TBS coconut aminos
- 1/4 cup chili powder
- 1 TBS unsweetened cocoa powder
- 1 tsp cinnamon powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1 bay leave
Add the beef and beef broth to a 6 qt pot.
Break up the beef into very tiny pieces. You could probably do this with a fork, but I find that the best way to do this is to wear gloves and break up the meat with your hands until it almost dissolves into the broth. You're going for a "meat soup" texture.
Bring to a boil then decrease to a simmer and simmer for half an hour, stirring frequently.
Add all the dry ingredients and stir to combine.
Add all the wet ingredients and stir to combine.
Reduce heat to medium low and simmer for 3 hours, stirring every so often so that the bottom does not burn. If the chili ever thickens up too much and looks like just ground meat, add a cup of a water and stir to combine.
Remove from heat and allow to cool to an edible temperature.
Serving: 1g | Calories: 323kcal | Carbohydrates: 6g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 705mg | Potassium: 736mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 3.3mg