Original Cincinnati chili from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 128) by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 19, 2025

    Well...we tried but clearly this flavour profile is just not our thing. Even lots of cheese & chopped onions couldn't really save it.

  • mjes on September 08, 2021

    I chose to cook this in a slower cooker. The use of tallow rather than oil appealed to me as did the addition of apple cider vinegar. I served it with beans alongside rather than using oyster crackers for the starch. This is a very solid recipe. With so many chilies to try, I may or may not repeat.

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