Cincinnati-Style Chili

Cincinnati-Style Chili
Print Recipe
In 2000, Camp Washington won an “America’s Classics” award from the prestigious James Beard Foundation. The foundation lists the following recipe for Camp Washington Chili.
Servings
1 batch
Servings
1 batch
Cincinnati-Style Chili
Print Recipe
In 2000, Camp Washington won an “America’s Classics” award from the prestigious James Beard Foundation. The foundation lists the following recipe for Camp Washington Chili.
Servings
1 batch
Servings
1 batch
Ingredients
  • 1 tablespoon hot chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons olive oil
  • 3 yellow onions (finely chopped - about 3 cups)
  • 6 garlic cloves (minced - about 2 tablespoons)
  • 1 tablespoon coarse salt (or more to taste)
  • 2 pounds lean ground beef
  • 2 28-ounce cans crushed tomatoes
  • 2 beef bouillon cubes (or 1/4 cup beef demi-glace)
Servings: batch
Instructions
  1. In a small bowl, stir together the chili powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger, and nutmeg. Set aside.
  2. Heat the oil over medium heat in a large pot. Sauté the onions and garlic until soft, 3 to 5 minutes. Add the spice mixture and salt and stir until fragrant, 1 to 2 minutes. Add the beef and stir thoroughly to combine. Continue stirring until the beef is lightly browned, 7 to 10 minutes.
  3. Add the tomatoes and bring the mixture to a gentle simmer. Add the bouillon cubes and stir. Simmer, covered, for 2 to 3 hours, until the chili is very thick and fragrant. Season with additional salt and spices if desired.