Cincinnati Chili

Cincinnati Chili

Nov 6, 2017, 7:41:21 PM Life and Styles

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili. 

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy! 

Cincinnati Chili 

2 Tbsp olive oil

1 large onion 

5 garlic cloves

2 lbs ground beef 

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth 

2 Tbsp white wine vinegar 

2 Tbsp tomato paste 

3 Tbsp chili powder 

2 tsp ground cumin 

1 tsp ground cinnamon 

1/8 tsp whole cloves 

1/4-1/8 tsp allspice 

1/4 tsp Cayenne Pepper 

two bay leaves

1 Tbsp Worcestershire sauce 

1 14.5 ounce canned kidney beans, optional 

1 lb spaghetti, cooked, for serving, optional 


Other optional toppings: 

Sour Cream 

Shredded Cheddar Cheese 

Green onions 








1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it's thoroughly browned. Drain the excess fat. Pour meat back into the pot


2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves. 


3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad. 



Published by Court's Cooking Blog

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