Cincinnati Chili

On October 24, 1922, Athanas & Ivan Kiradjieff opened their Empress Chili Parlor.  The first ever to serve what we now call Cincinnati chili.  Weather on hot dogs or spaghetti we love this warm chili at parties or as a comforting meal on a cold winters day.

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Cincinnati Chili

2 pounds ground meat like elk, venison or moose

2 onions, chopped

6 cloves garlic, minced

1 ½ tsp salt

1 ½ tsp pepper

1 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp cayenne pepper

1 - 6 oz can tomato paste

1/4 cup chili powder

2 TBS Cider vinegar

2 tsp brown sugar

2 tsp Worcestershire sauce

Brown the meat with the onions, garlic, salt, pepper, cumin, cinnamon, cloves, allspice and cayenne until the meat is done and onions soft.  Add the mixture to a slow cooker along with the remaining ingredients.  Pour over water, enough to cover the mixture and stir together.  Cover and cook on low for 8 hours at a minimum.  

Serve over spaghetti or hot dogs!  Below are some other toppings to consider:

Onions

Beans

Shredded Cheese

Oyster Crackers