Method
- 1
Combine the chili powder, cumin, oregano, mustard, cinnamon, cloves, ginger and nutmeg in a small bowl.
- 2
Warm the oil in a large pot over medium heat and cook the onions and garlic until soft.
- 3
Add the spice mix and the salt and stir until the spices smell toasted.
- 4
Add the beef and cook, breaking it up, until it has lost its raw color.
- 5
Pour in the tomatoes and bring the pot to a gentle simmer, then stir in the bouillon or demi-glace.
- 6
Cover and simmer for 2 to 3 hours, until the chili is very thick. Adjust the salt and spices.
- 7
For the best texture, chill it overnight and reheat it the next day.
- This version browns the beef with the onions. Many Cincinnati-style recipes instead crumble raw beef into simmering liquid for a finer texture.
- There is no chocolate in it.