Cincinnati-Style Chili
Cincinnati-style chili is a thin, finely textured meat sauce scented with cinnamon, allspice and cloves, closer to a spiced ragu than a Texas bowl of red. The beef goes into cold water raw, so it cooks into soft crumbs instead of chunks. Chilling overnight lets you lift off the fat. Ladle it over spaghetti with cheese, or onto hot dogs for a Coney.
Instructions
Put the cold water in a large pot and crumble the raw ground beef into it. Starting the meat in cold water, rather than browning it, keeps the texture fine and loose.
Add the tomato paste, onions, garlic, vinegar, Worcestershire sauce, all the spices and the bay leaves. Stir well and break up any clumps of meat with your spoon before the pot goes on the heat.
Cover the pot and simmer over low heat for two hours, stirring now and then. The chili should be thick and the meat fully tender when it is ready.
Let the chili cool, then refrigerate it. Once chilled, the grease will set into a layer on top, and you can lift it off and discard it.
Reheat the chili gently and serve it as you like, for example over spaghetti or on hot dogs.
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