Doug Ferguson’s Cincinnati Chili
1 1/2 pounds ground beef
6 cups cold water
3 tablespoons Chili powder
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cumin
2 teaspoon salt (1 at the beginning and add more to taste later)
1/2 teaspoon cayenne (you can and should add more later to taste)
1 tablespoon white wine vinegar
1 tablespoon of Worcestershire sauce
9 ounces of 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.