FROM THE WEB: 1 large onion chopped
In a large frying pan or saucier 5 quart, over medium heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat. serve over spaghetti or rice. OFFICIAL TOPPINGS:
Tom Kiradjieff and his brother John created Cincinnati chili in 1922. They owned a small Greek restaurant called the Empress. The restaurant did well after he mixed a typical chili recipe with Middle Eastern spices and concocted a new menu based on a variety of toppings. Steak and shake offers a modified version of this. they called it chili three ways which is incorrect.
How To Make Cincinnati Chili (Modified) 6-8 Servings
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons cocoa
1 (15-ounce) can tomato sauce
, I used stewed tomatoes in a blender (sweet)
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
No-Way Chili: Dropped in your lap
One-Way Chili: Straight over Rice
Two-Way Chili: Chili served on Spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney bean
Six-Way Chili: All of the above with a side of TUM's