Gluten-Free Cincinnati Chili on Rice

Ingredients

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• 2 lb 85/15 ground beef
• 4 cups water
• 1 large onion, finely diced, plus 1/2 cup diced for serving
• 4 cloves garlic, minced
• 1 can (6 oz) tomato paste Shop
• 3 tbsp chili powder Shop
• 1 tbsp unsweetened cocoa powder Shop
• 2 tsp ground cumin Shop
• 1 tsp ground cinnamon Shop
• 1/2 tsp ground allspice Shop
• 1/4 tsp ground cloves Shop
• 1/4 tsp cayenne pepper Shop
• 1 bay leaf Shop
• 2 tbsp apple cider vinegar Shop
• 2 tsp salt
• 6 cups cooked long-grain white rice, hot Shop
• 2 cups finely shredded sharp cheddar
• 1 can (15 oz) kidney beans, warmed Shop

Instructions

1. 1 In a large pot, stir the raw ground beef into the cold water with a whisk or fork until it breaks into fine pieces, the traditional Cincinnati method.
2. 2 Add the onion, garlic, tomato paste, chili powder, cocoa, cumin, cinnamon, allspice, cloves, cayenne, bay leaf, vinegar and salt. Bring to a boil over medium-high heat, stirring.
3. 3 Lower the heat and simmer uncovered for 2 hours, stirring occasionally, until thick enough to coat a spoon but still saucy. The beef will be well past 160°F (71°C).
4. 4 For a leaner chili, chill it overnight and lift off the fat, then reheat to a simmer.
5. 5 Remove the bay leaf. Spoon the chili over hot rice and top with cheddar, diced onion and kidney beans.

Tips & Notes

• Break the raw beef into the cold water before heating. That gives Cincinnati chili its signature fine, tender texture instead of browned chunks.
• Make Cincinnati chili a day ahead. The spices deepen overnight, and you can lift the hardened fat off the top.
• Serve Cincinnati chili "five-way": rice, chili, beans, onions and a heap of finely shredded cheddar. Shred the cheese on the fine holes so it melts into the hot chili.

Common questions