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How To Make Cincinnati Style Chili for Coneys & 5-Ways
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Cincinnati chili is nothing like the chili you're used to. With an unusual spice blend and unique method of cooking, this midwest classic is unrivaled.
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I make this easy chili in the Instant Pot and start by sautéing onions and adding tomato paste.
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Then comes tomato sauce and the spices: chili powder, cumin, cinnamon, allspice, cloves, cayenne, garlic powder, oregano, salt & pepper.
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Stir in the beef consommé or broth along with fresh cracked pepper.
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Add raw ground beef directly to the sauce and add water and bay leaf.
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Pressure cook for 30 minutes. The fat will rise to the top, but there's a lot, so I chill the chili until the fat turns solid, so it's easy to remove.
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There's about 1/4" of fat on top, so scrape it off with a spoon and discard.
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Because I cooked the Cincinnati chili in the Instant Pot, it's a little looser and needs to simmer for 20 minutes to thicken up.
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That's it! Now use your Cincinnati chili to top Coney Hot Dogs or make your own 5-Way Chili Spaghetti.
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5-Way Chili Spaghetti: Spaghetti, Cincinnati chili, onions, kidney beans & grated cheese... serve w/oyster crackers.
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Coney Dog: Hot dog with natural casing, mustard, Cincinnati chili, diced onion and an unholy amount of grated cheddar cheese.
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