Cincinnati Chili

Ummmmm…. This has GOT to be the BEST chili I’ve EVER had!!!!!  And   I can prove it.  Everyone in my family had seconds!!  That never happens!  I even warned hubby there were secret ingredients and he dared to try it.  My 8-year-old even had seconds.  That says a lot about a recipe, I’m here to tell ya.  We all ate it differently.  I made zucchini noodles and topped them with the chili, diced onions, and some leftover steamed broccoli.  Gordon and Anna had it on top of the old-fashioned type of noodle, and Mantha just had hers plain.  I must admit I was a little worried as I was making it.  I was thinking the whole time that no one was even going to try it and I’d be left with the responsibility of eating it all by myself.  Well, we only had enough for Gordon and me to have lunch tomorrow.

And don’t do as I did and wait until you’re hungry to make this.  It takes about 2 hours.  It was worth the wait 🙂


I got this recipe from the book Well Fed 2 by Melissa Joulwan.  I highly recommend this book, along with her first cookbook, Well Fed.


2 pounds ground beef

4 cups water plus 1/2 cup water

2 medium onions, finely diced (about 2 cups)

4 cloves garlic, minced

1/4 cup chili powder

1 Tbsp unsweetened cocoa

1/2 Tbsp salt

1 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground allspice

1/4 tsp ground cloves

1 bay leaf

1 (8oz) can tomato sauce

1 (14.5oz) can crushed tomatoes

2 Tbsp cider vinegar

1 Tbsp coconut aminos


Place the ground beef in a large soup pot, cover with 4 cups of cold water, and bring to a boil, stirring and breaking up the beef to a very fine texture.  Slowly simmer until the meat is cooked, about 30 minutes.

Stir in 1/2 cup water and the rest of the ingredients.

Simmer for about 2 hours or until slightly thickened.


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