Cincinatti Style Smoky Chili

It’s a bit nippy out so dinner tonight really hit the spot! Smoky Chili done Cincinnati style. It makes a great freezer meal, so I always make a ton of it and store it for those days where I don’t have time to cook.

1 ½ lbs Ground Beef

1 lb Italian Sausage

1 teaspoon Bacon Grease

1 large White Onion; chopped

1 large Bell Pepper; cored and chopped

3 cloves Garlic; finely minced

2 cans Crushed Tomatoes w/ Jalapeños

1 can Tomato Paste

1 can Chili Beans; drained

1 can Kidney Beans; drained

1 quart Beef Broth


¼ cup Chili Powder

1 Tablespoon Garlic Powder

1 teaspoon Smoked Paprika

1 teaspoon Cayenne

1 teaspoon Cumin

Pinch of Sugar

1 teaspoon Oregano; chopped

½ teaspoon Cilantro; chopped

Salt and Pepper to taste

  1. Heat a large Dutch Oven over medium-high heat and brown the beef and sausage. Drain and set aside. Add bacon grease, onion and bell pepper and sauté until tender then add garlic; cooking until fragrant.
  2. Add the meat back into the pot along with the remaining ingredients, minus the garnishes. Stir, adding water if it isn’t the consistency you’d like. Taste for seasoning and cover.
  3. Reduce heat to low and cook for 3-4 hours to allow the flavors to marry; stirring occasionally.
  4. Taste and season accordingly then ladle into bowls. Add desired toppings and serve.
  5. Enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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