Doug Ferguson’s Cincinnati Chili
- 1 1/2 lbs ground beef
- 6 cups cold water
- 3 tbsp Chili powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp cloves of garlic, minced
- 1 tsp allspice
- 1 tsp cumin
- 2 tsp salt (1 at the beginning and add more to taste later)
- 1/2 tsp cayenne (you can and should add more later to taste)
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 9 ounces tomato paste (1 1/2, 6 oz cans – a bit of a waste, I know)
- 2 bay leaves
- Add the beef to large pot and cover with water. Break it up with a fork until the meat breaks up into small pieces.
- Bring to a simmer and add all your ingredients and bring to a boil.
- Reduce to a simmer and let is bubble for at least 2 hours. Adjust your seasoning to your liking.
- You may continue to reduce the mixture for as much as another hour. You want to get it so it’s not running a clear liquid out from a slotted spoon. It needs to be one, saucy product.
- You can also add a teaspoon of unsweetened cocoa powder and I’ve seen recipes using beef broth which I’ve tried before, but I would avoid recipes that suggest you add crushed tomatoes, diced onion or garlic. I don’t think you want those textures messing with the fine grain of the meat.
- Add garlic powder for more or less flavor to your liking.
- Prep time: 20 minutes
- Cook time: 3 hours
- Total time: 3 hour & 30 minutes
Yield: 6-8 servings