Cincinnati Chili Recipe

Cincinnati Chili Recipe

The chocolate in this recipe threw me off at first, but now it's the only way I make chili,writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!

10 Servings
Prep: 25 min.
Cook: 5-1/2 hours

Ingredients

3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) Hunt’s® Tomato Sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Shredded cheddar cheese and sliced green onions, optional

Directions-  In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.

Serve with spaghetti. Garnish with cheese and green onions if desired.
Yield: 10 servings.

Cincinnati Chili published in Simple & Delicious January/February 2008 Beth Layman :)