Crain Family Chili
15m prep 2h cook 2h ready
A spiced Cincinnati-style chili with ground beef, chocolate, and cinnamon. Serve with oyster crackers and a York Peppermint Pattie for an authentic experience.
Ingredients
- 1 lb ground beef
- 1 large yellow onion pureed
- water
- chili powder
- kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp garlic powder
- 2 clove garlic minced or pressed
- 1/4 tsp ground cloves
- cayenne
- 1/2 oz unsweetened chocolate
- 2 bay leaves
- 1 cup tomato sauce
- 1 tbsp cider vinegar
- 1 1/2 tsp Worcestershire sauce
- red Tabasco sauce
- 1/2 cup agar-agar water
Nutrition (per serving, estimated)
Estimated based off 14 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 185 mg
- Iron: 5.48 mg
- Magnesium: 68.1 mg
- Phosphorus: 293 mg
- Potassium: 897 mg
- Zinc: 5.6 mg
Let's Cook
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Step 1.
In a medium pot over high heat, add the ground beef, pureed onion, and 3 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 30 minutes, breaking up the beef with a spoon as much as possible and stirring occasionally.
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Step 2.
While the beef simmers, in a small bowl combine 2 to 3 tablespoons chili powder, 1 to 2 teaspoons kosher salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground cumin, ¼ teaspoon ground allspice, ¼ teaspoon garlic powder (or 2 minced garlic cloves), ¼ teaspoon ground cloves, and ⅛ to ¼ teaspoon cayenne. Whisk to break up any clumps.
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Step 3.
After 30 minutes, add the spice mixture, ½ ounce unsweetened chocolate, 2 bay leaves, 1 cup tomato sauce, 1 tablespoon cider vinegar, 1½ teaspoons Worcestershire sauce, and 2 to 4 shakes red Tabasco sauce to the pot. Stir to incorporate. Reduce the heat to low and simmer uncovered for 80 to 90 minutes, stirring occasionally. If the chili becomes too thick, add the remaining ½ cup water as needed. The chili is done when it reaches the consistency of a moderately thick meat sauce or Bolognese.
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Step 4.
Remove the pot from the heat and let the chili cool to room temperature. Then refrigerate for at least 30 minutes (or up to 3 days). If using agar-agar cubes, drain any excess water from them and stir into the chilled chili until evenly distributed before serving.
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