Award winning Cincinnati Chili

Here’s the thing. I love to cook. And I also love to share what I make with those I love. If I feed you, I love you.

My neighborhood was hosting a Halloween party with a chili cook off. I had heard of this event, but didn’t know the details. Brian asked me if I was going to enter. I said “maybe, but what chili should I make?” Without hesitation he said, “Cincinnati Chili.” Okay then. Camie shouted from the other room that she wanted to enter the contest too. So TEAM Paul was born. She made my recipe, and we WON.

Without any further explanation, here’s the recipe.

Cincinnati Chili

3 lbs. ground turkey or lean ground beef or a combo of both

2 sweet onions, diced

3 bay leaves

2 tsp. Kosher salt

¼ cup chili powder

1 pinch red pepper flakes

1- 2 tbsp. cumin

1 tbsp. roasted cinnamon

1 tbsp. smoked paprika

1 tbsp. dark cocoa

½ cup apple cider vinegar

¼ cup brown sugar

1 tbsp. oregano

1 tsp. dried basil

1 14 oz. can diced tomatoes

28 oz. crushed tomatoes

16 oz. beef bone broth

In a large stockpot, brown the meat, in the olive oil and add the diced onion. Then simmer for 4-5 minutes until the onions are tender and the meat is browned.

Add the seasonings, and stir to combine, allowing the seasonings to heat through and become fragrant, another 2-3 minutes. Then add the tomatoes, broth and bring to a gentle simmer, over low to medium heat for 2-3 hours, stirring occasionally. This chili tastes better the longer you simmer. The sauce should reduce and become thick as it cooks.

Serve it the “traditional” way, with spaghetti noodles, drained and rinsed kidney beans, green onions, cheddar cheese, and oyster crackers.

TRADITION TOPPING SUGGESTIONS:

“Cincinnati natives call is 1-5 ways…..

1- Spaghetti noddles 2- kidney beans 3- sharp grated cheddar cheese 4- diced green onions 5- Oyster crackers

I like mine “loaded” or 5-ways.

Happy dinnertime. XO