Cincinnati Chili Cockaigne
(recipe, Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer)
For a so-called 2-Way, serve this dish over spaghetti. For a 3-Way, top it with grated Cheddar cheese. For a 4-Way, top it with chopped onions as well. For a 5-Way, top it all off with cooked red kidney beans. Traditional sides include oyster crackers or hot pepper sauce.
- 4 cups water
- 2 lb. ground beef chuck
- 2 medium onions, finely chopped
- 5 to 6 garlic cloves, crushed
- 1 can tomato sauce (15 ounces)
- 2 Tbsp. cider vinegar
- 1 Tbsp. Worcestershire sauce
- 10 whole black peppercorns, ground
- 8 whole allspice berries, ground
- 8 whole cloves, ground
- 1 large bay leaf
- 2 tsp. salt
- 2 tsp. ground cinnamon
- 1½ tsp. ground red pepper
- 1 tsp. ground cumin
- ½ oz. unsweetened chocolate, grated
- In a large pot, bring water to a boil. Add ground beef. Stir until separated, and reduce the heat to a simmer.
- Add the chopped onions, crushed garlic, tomato sauce, cider vinegar, and Worcestershire sauce.
- Stir in the ground peppercorns, allspice berries, cloves, bay leaf, salt, ground cinnamon, red pepper, cumin, and unsweetened chocolate.
- Bring to a boil, then reduce the heat to simmer and cook for 2½ hours. Cool, uncovered, and refrigerate overnight.
- Before serving, skim off all or most of the fat and discard. Discard the bay leaf, too. Reheat the chili.