Cincinnati Chili

1 46 oz. can tomato juice
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.

In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.

The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.

Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!

Posted in: Recipe