The Best Homemade Cincinnati Chili

Cincinnati style chili is a weird phenomenon.  It is one of those dishes that I never thought I would like and never really ate...until I left Cincinnati.   I think it goes with that "you want what you can't have" rule and since I cannot go to any number of fast food chili places at any hour of the day, I crave it.

I know I can buy cans of Skyline Chili on Amazon, but it just isn't the same thing.   To me, the next best thing to fresh and greasy and covered in cheese {SO much cheese} is a good homemade version.

The best recipe I have ever tried is one my sister gave me.  I am not sure where the recipe originated but man, oh man, it is the best homemade Cincinnati Chili you will ever eat.

Homemade Cincinnati Chili {serves about 10...cut in half or double if need be}
-2 tablespoons canola oil or vegetable oil
-2 cups of diced onion {about two medium onions}
-3 cloves of garlic
-2 pounds of ground beef {I use extra lean, but fattier will probably taste even better :)}
-2 tablespoons chili powder
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground cloves
-1 teaspoon cumin seed
-1/2 teaspoon powdered mustard
-1/2 teaspoon ground nutmeg
-1/2 teaspoon paprika
-2 teaspoon salt
-12 ounces of tomato paste {two 6oz cans}
-1 cup of water

1. In a large pot, heat the oil over medium heat and saute the onions for a few minutes.  Add the garlic and the ground beef and cook for another minute.  
2. Add the spices and the tomato paste to the pot and mix all together.  
3. Stir in the cup of water, turn the heat to low and simmer covered for four hours.  Check here and there and stir.  If the heat is too high, you might need to add a little bit of water.

If you want to eat it the "authentic" way, serve over spaghetti or a hotdog and top with a ton of shredded cheddar cheese.  I usually skip the spaghetti but I have a hard time passing up a hotdog....enjoy!