And it’s pretty damn good. I reduced the spices by quite a bit in this batch. All the others, while on the right track, all seemed over-spiced. Some new additions this time (molasses, mace, onion, garlic) and some taken out (onion powder, vanilla, lemon juice, ginger).

You may ask yourself “what happened to batch 14?” — well it wasn’t very good. I chose to dump most of it actually.

Cincinnati Style Chili Batch 15

2.5 lbs lean ground beef (extra fine grind if possible) — 80% lean
2 14oz cans Swansen’s Beef Broth (less salt version) chilled
1 cup cold water

1 can tomato sauce – (16 oz)
1 large white onion minced fine

First spice addition (at beginning)
.5 oz bitter chocolate
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp ground allspice
1 tbsp dark molasses
1 tsp ground cumin
3 tbsp chili powder (dark)
1 tsp (Morton) kosher salt
2 tbsp cider vinegar
1 tbsp worcestershire sauce
3 cloves garlic, peeled and minced
1 bay leaf
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp dried oregano
1 tbsp sweet paprika
1/8 tsp cayenne pepper

Second spice addition (at end)
1 tbsp chili powder (dark)
1 tbsp dark brown sugar
2 tsp ground black pepper (to taste)
2 tsp (morton) kosher salt (to taste)
2 tbsp granulated garlic
1/16 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp mace
2 tbsp active dry yeast

Gather all the spices, sauces, and etc. for the first spice addition In one container before starting — makes it easier.

If you use frozen ground beef, let sit in the COLD broth until it is matched the temp and it is no longer frozen. Failure to do this will result in lumpy chili.

Place broth over medium-low heat and add the ground beef. Stir the ground beef into the cold water. Continue to stir as the water is heated. The ground beef will nearly dissolve into the water developing into almost a paste. Once dissolved, increase heat to high.

Add the first spice addition and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a medium simmer. Let simmer for 2 hours covered.

For best results, let simmer for at least 2 hours. You can put it in a slow cooker and let go all day for better results.

When nearly done cooking, add the second spice addition, stir for 2-3 minutes to make sure that it is completely incorporated and remove from heat.

Refrigerate for 2-3 days before reheating and serving for best results.

Serve as traditionally served or as you wish. I prefer over spaghetti with shredded cheese (3-way).