Daveed’s Cincy Chili Recipe
For our Cincinnati Chili taste test, we purchased seven chilis—six came from local chili parlors, but one came from the kitchen of Chef David Cook, from Daveed’s at 934. The judges gave it high marks for its homemade taste. Whip up a batch and see for yourself.
2 pounds ground beef
1 onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
3 Tablespoons salt
2 teaspoons chili powder
1/4 teaspoon ground cloves
2 ounces dark chocolate
12 ounces pureed tomatoes
3 cups beef stock, preferably homemade
Combine all ingredients in a heavy one-gallon pot. Bring to a simmer over medium-high heat. Turn heat to low and simmer for three hours, stir often. After three hours, break up meat with a stick blender, and season with salt and fresh black pepper in the pot. Serve in a bowl or over spaghetti.