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6 oz can- Tomato Pasta

8 oz can- Tomato Sauce

5 cups Water

2 lb.- Glier’s Goetta

1 tsp- Onion Powder

1 tsp- Garlic Powder

3 tbsp- Chili Powder

1 tsp- Cumin

½ tsp- Cinnamon

¾ tsp- Ground Allspice

¼ tsp- Ground Cloves

¼ tsp- Cayenne Pepper

¾ tsp- Salt

1 tsp- Ground Black Pepper

2 tbsp- Worcestershire Sauce

1 tbsp- Apple Cider Vinegar

1 oz- Unsweetened Chocolate

Topping Options:

Finely Shredded Mild Cheddar Cheese

Oyster Crackers

Hot Sauce


Red Kidney Beans


In a large pot over medium high heat start cooking the tomato paste. Cook for 1-2 minutes while stirring with a soft spatula or a whisk. The tomato paste will start to cook and brown on the bottom of the pan. This will add flavor, but make sure it isn’t burning. Next, remove the pan from the heat. Add the water and tomato sauce, stir making sure to get all of the tomato paste off of the bottom of the pan.

Next cut or tear the Goetta into 1-2 inch pieces. Add the Goetta to the pot (cooking the meat in the liquid is what leads to the classic Cincinnati Chili texture). Break down the meat until no large pieces remain (a potato masher works well). Put the pot back on the heat. Add: Onion Powder, Garlic Powder, Chili Powder, Cumin, Cinnamon, Ground Allspice, Ground Cloves, Cayenne, Salt, Ground Black Pepper, and Worcestershire Sauce. Stir until everything is combined.

Drop the heat to low and simmer for 2 hours, stirring occasionally (every 20-30 minutes). Scrape the bottom to make sure there is no sticking. Add the Chocolate and Apple Cider Vinegar in the last 5 minutes of cooking. If the chili is thicker than you want add water, ¼ cup at a time. Serve over spaghetti noodles or hot dogs.


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