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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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My brother-in-law made this for a family occasion. It was SO good! I couldn't get enough of it. I wouldn't have thought to put cocoa in chili, but it gives it an indescribably delicious, mellow taste. Typically, Cincinnati chili is served over spaghetti noodles, but there are lot of other ways of garnishing it as well, such as adding shredded cheddar cheese, sour cream, chopped tomatoes and/or green onions to the top. However, if you want to keep it gluten and dairy-free it's delicious by itself as well! Ingredients:
1 lb ground beef |
1 lb ground pork |
4 medium onions, chopped |
6 garlic cloves, minced |
32 ounces kidney beans, rinsed and drained |
28 ounces crushed tomatoes |
1/4 cup white vinegar |
1/4 cup baking cocoa |
2 tablespoons chili powder |
2 tablespoons worcestershire sauce |
4 teaspoons ground cinnamon |
3 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons ground allspice |
2 teaspoons hot pepper sauce |
3 bay leaves |
1 teaspoon sugar |
salt and pepper |
Directions:
1. In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
2. Add garlic; cook 1 minute longer. Drain.
3. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
4. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
5. Fish out and throw away bay leaves.
6. Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.
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