Easy Cincinnati Chili Recipe
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5.0
33 reviews
Excellent
Easy Cincinnati Chili Recipe
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A delicious Cincinnati chili that tastes just as good as the real stuff you'd find in Cincinnati!
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Ingredients
- 2 lbs ground beef
- 4 cups low sodium beef broth
- 6 cloves garlic minced
- ¼ cup chili powder
- 1 TBS unsweetened cocoa powder
- 1 tsp cinnamon powder
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ tsp allspice
- ¼ tsp ground cloves
- 1 bay leaf
- 16-18 oz jar of crushed tomatoes pureed until smooth
- 1 TBS Coconut aminos
- 2 TBS apple cider vinegar
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Instructions
- 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.
Notes
- Keep a pitcher of water on hand near the stove so that if you do find the chili getting too thick, it’s easy to add a little water to thin it out.
- Make sure that you simmer the chili, not boil it. Simmering means that it’s just before a boil so if you actually have boiling going on, turn it down a tad. Boiling won’t give you the same result as simmering.
- Store chili in the refrigerator for up to five days before throwing away or freezing.
- Freeze any leftover chili in a freezer safe container for up to three months. Even better if you do it in individual servings so that you can thaw as much as you need. When you’re ready to thaw, let thaw overnight in the refrigerator. Add a little beef broth and place it in a warm oven. Set the oven to 350 degrees and let it come to temp with the oven. Stir once or twice and enjoy once warmed.
- Ingredient Notes:
- Crushed tomatoes - puree until smooth or just use pureed tomatoes
- Coconut aminos - you can use Worcestershire sauce instead if you don't have these
- Beef broth - we recommend low-sodium
Nutrition Information
Show Details
Serving
1g
Calories
323kcal
(16%)
Carbohydrates
6g
(2%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
80mg
(27%)
Sodium
705mg
(29%)
Potassium
736mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
120IU
(2%)
Vitamin C
5.9mg
(7%)
Calcium
49mg
(5%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 80mg | 27% |
| Sodium | 705mg | 29% |
| Potassium | 736mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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