I have seen lots of recipes for Cincinnati Style Chili and they always seem to contain chocolate and cinnamon. There is no chocolate or cinnamon in the real thing. It only tastes like there is. That is because most of the recipes I have seen use an embarrassingly small amount of allspice. It is the allspice that gives all the extra flavors thus its name ALLSPICE. Here is a recipe that I use that is so close to the real thing that I stopped fiddling with it. Like the one recipe earlier, do not brown the beef, let it cook in the simmering tomato juice. That will give it that fine texture that everyone is looking for.
* 1 46 oz. Can Tomato Juice
* 2 lbs ground round beef
* 2 yellow onions, minced
* 5 garlic cloves, minced
* 1 whole bay leaf
* 2 tsp allspice
* 1 tsp ground cumin
* 1 tsp orgegano
* 1 tsp aleppo pepper
* 1/2 tsp cayenne (1 whole tsp if you like it hotter)
* 2 tsp smoked paperika
* 1 1/2 tsp salt
* 1 tsp ground pepper
1. Add beef and tomato juice to a large pot. Bring to a simmer while
stirring until the ground beef is in very small pieces. Simmer for 30 minutes
and add all the rest of the ingredients.
2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili
becomes to thick. Remove Bay Leaf.
3. Refrigerated the chili until fat layer hardens. Remove the layer of fat
from top before reheating and serving.