This is supposed to be one of the most coveted recipes in Ohio; restaurants there argue over who has the best Greek Chili, who came up with it first, etc. Our friends who are from Cincinnati say this is the best. Iāll believe them. I donāt even care because I think this one is fabulous! Your house will smell DIVINE while itās cooking. To serve, the chili is ladled over bowls of spaghetti pasta then topped with shredded Colby or cheddar cheese, cold kidney beans, drained well, oyster crackers, and diced onions if you like them.
Cincinnati Chili
AKA: Greek Chili
1 quart water
2 pounds lean ground beef
2 cloves garlic, minced
2 yellow onions, finely diced
1 1/2 Tbsp white vinegar
8 ounces tomato paste
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp fresh ground black pepper
1 1/2 tsp allspice
1/4 tsp crushed red peppers
2 tsp salt
3 Tbsp chili powder
1 tsp unsweetened cocoa powder
5 bay leaves
In a Dutch oven or stockpot, cook meat SLOWLY in the water until meat falls apart, stirring as needed to break up any larger pieces. Add remaining ingredients and reduce heat to simmer and cook with a lid on the pan, for 2 hours. This will make about 1/2 gallon of chili. To serve, ladle cooked, drained spaghetti pasta in serving bowls, top with this chili mixture then top with all or part of the following:
cold kidney beans, drained
Shredded Colby or cheddar cheese
diced onion
Oyster crackers or broken saltines
Enjoy!